Pineapple Souffle Cake

Steps

• 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.
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  2. Now lets cook a biscuit. In a bowl combine some sieved wheat flour, cocoa powder and vanillin. Whisk the mixture until smooth.
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  3. In a bowl combine 4 eggs and some sugar. Whisk the mixture for 10 minutes to make it increase and get light.
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  4. Keep on whisking, pour melted butter into the egg mixture.
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  5. The same way trickle boiling hot water into the dough.
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  6. Add the mixture of flour and cocoa into the dough in two stages.
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  7. Mix ingredients carefully to get bold smooth dough.
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  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.
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  11. For souffle combine sugar, sour cream and yoghurt in a bowl. Beat all ingredients with the mixer until smooth.
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  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.
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  13. Dice kiwi jelly and half of tinned pineapples.
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  14. Add them to souffle and mix carefully.
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  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.
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  16. Put yoghurt souffle inside, even it with a spatula and place it into the fridge for 2 hours to make souffle stiffen.
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  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.
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  18. Pour the cake with the rest ganache and place it into the fridge to make it stiffen.
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  19. Take out ready-made cake from the cake hoop, slice it and serve to some tea or coffee. Bon appetit!