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Cocoa cake with pineapple

Desserts (patisserie)
Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Cocoa cake with pineapple

optionalGlaze created m like cocoa powder icing sugar and warm water alternative can used anything from cocoa flødeskummet on the top and side of the layer cake
Cocoa powder to taste (the bright m sugar)
optionalVermicelli
0.5tspSugar
1canPineapple (or 2 small cans)
1pkgFinished pie bottoms
5dlWhipped cream

Instructions for Cocoa cake with pineapple

To prepare the Cocoa cake with pineapple recipe, please follow these instructions:

Sieve the juice from pineapple, save the juice to sprinkle bottom end with, cut the pineapple into small pieces.

Flavor piskefløden with cocoa powder if you want more or less flavor, you may add more or less cocoa powder. Whisk cocoa cream is stiff. Take something by flødeskummet from cocoa to garnish.

Advantage ca ½ teaspoon sugar on the dish. Put the first bottom on this. Splash it with pineapple juice. Spread half of the pineapple pieces on the bottom. Advantage ca. half of cocoa flødeskummet upstairs. Put next bottom on and splashes it with pineapple juice. Advantage the rest of the pineapple pieces on the bottom and benefit the rest to cocoa flødeskummet this. Put the last bottom on.

Decorate with icing or cacao flødeskum at will and possibly a little vermicelli.

Tips:
Advantage ca ½ teaspoon sugar on the dish under the bottom layer cake bottom, so hang batter not so firmly in the dish, where it should be cut out. How to get a really nice icing on your cake: When the glaze must be touched, it is best to use warm water (not boiling). It is also good to stir the glaze very viscous, it can be distributed with a knife or a spatula. If necessary use hot water to dip the knife or spatula in order to make the surface very smooth.

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