Sweet Turret with Fruity Crown

5 from 4 votes
Prep Time 2 hours
Cook Time 20 minutes
Rest Time 2 hours 30 minutes
Total Time 4 hours 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 399 kcal


For the sponge dough:

  • 4 Pc. Eggs (L)
  • 150 g Sugar
  • 150 g Flour
  • 2 Msp Baking powder
  • Baking rings

For the chocolate cream:

  • 300 g Chocolate
  • 6 Pc. Eggs
  • 120 g Sugar
  • 400 g Cream

For the pineapple pesto:

  • 1 Pc. Pineapple
  • 100 ml Peanut or sesame oil
  • 40 g Coconut flakes
  • 4 cl Coconut liqueur


  • Preheat the oven to 170 ° C, line the baking sheet with baking paper.
  • Beat the eggs with the sugar for at least 5 minutes. Mix the flour with the baking powder and carefully fold into the egg mixture. Spread the mixture on the baking sheet and bake for 15 minutes on the lower rack. Let cool down.
  • Melt the chocolate over a water bath. Mix the eggs with the sugar over the water bath and peel to the rose. Pour the melted chocolate into the mixture and let it cool for 30 minutes. Then whip the cream until stiff and fold in.
  • Cut 3 circles out of the sponge dough per tower. Place a sponge cake base in the baking ring, then fill up with chocolate mixture, then the second circle, then chocolate mixture again and finish with a sponge cake base. Chill for four hours.
  • Peel the pineapple, dice it finely and mix it with the other ingredients. Chill for at least 2 hours. To serve, remove the tower from the ring and spread the pineapple pesto on the tower.


Serving: 100gCalories: 399kcalCarbohydrates: 47.3gProtein: 4.6gFat: 20.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Mini Veganicans – Vegan Americans

Tuber Soup with Two Types of Chips