photo: Pineapple Souffle Cake

Pineapple Souffle Cake

Savoury cake with tender yoghurt souffle and tinned pineapples will become a great accompaniment to your festive table. Airy biscuits, refreshing souffle with some pieces of jelly and fruit and tender chocolate ganache over it - what can be more delicious? Its easy to cook. The only thing is that the souffle and ganache must be cooled down and stiffen properly.

280 min
10 servings
Holidays and events recipes


  • Jello
    - to taste
  • Flour
    120 g
  • Cocoa powder
    20 g
  • Vanillin
    1 g
  • Egg
    4 pcs
  • Sugar
    280 g
  • Refined oil
    30 ml
  • Sour cream
    250 g
  • Natural yoghurt
    200 ml
  • Gelatine
    15 g
  • Water
    200+60 ml
  • Tinned pineapple
    540 g
  • Dark chocolate
    100 g
  • Cream
    100 ml


  • 1. First lets cook jelly. Combine it with 200 ml of hot water and mix it thoroughly to make gelatine dissolve. Then pour jelly into a dry bowl, cover it with some cling film and place it into the fridge to stiffen.
  • 2. Now lets cook a biscuit. In a bowl combine some sieved wheat flour, cocoa powder and vanillin. Whisk the mixture until smooth.

  • 3. In a bowl combine 4 eggs and some sugar. Whisk the mixture for 10 minutes to make it increase and get light.
  • 4. Keep on whisking, pour melted butter into the egg mixture.

  • 5. The same way trickle boiling hot water into the dough.
  • 6. Add the mixture of flour and cocoa into the dough in two stages.
  • 7. Mix ingredients carefully to get bold smooth dough.
  • 8. Butter the baking tin of 22 cm in diameter and strew it with some flour. Pour the dough for the crust and even it with a spatula.
  • 9. Bake the crust at 400 °F for 20-25 minutes until readiness.
  • 10. Completely cool it down in the baking tin, after put it on the cutting board and even it, cut its top off.
  • 11. For souffle combine sugar, sour cream and yoghurt in a bowl. Beat all ingredients with the mixer until smooth.
  • 12. Add gelatine to 60 ml of cold water. Mix it and leave for 10 minutes to draw and swell. Then melt jelly double-boiling it and add it to the souffle.
  • 13. Dice kiwi jelly and half of tinned pineapples.
  • 14. Add them to souffle and mix carefully.
  • 15. Cover the sides of a cake hoop 22 cm in diameter with the acetate film. Put ready - made cooled crust on the bottom. Soak it with the juice from tinned pineapples. Place semi-rings of pineapple all around the cooking tin as in the picture.
  • 16. Put yoghurt souffle inside, even it with a spatula and place it into the fridge for 2 hours to make souffle stiffen.
  • 17. Lets cook ganache. Chop some chocolate with the knife into small pieces and pour it over with hot cream. Mix ingredients to make chocolate melt and combine with the cream.
  • 18. Pour the cake with the rest ganache and place it into the fridge to make it stiffen.
  • 19. Take out ready-made cake from the cake hoop, slice it and serve to some tea or coffee. Bon appetit!

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