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.
Ingredients
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Jello- to taste
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Flour120 g
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Cocoa powder20 g
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Vanillin1 g
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Egg4 pcs
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Sugar280 g
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Refined oil30 ml
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Sour cream250 g
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Natural yoghurt200 ml
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Gelatine15 g
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Water200+60 ml
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Tinned pineapple540 g
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Dark chocolate100 g
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Cream100 ml
Steps
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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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9. Bake the crust at 400 °F for 20-25 minutes until readiness.
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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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