Pineapple cream cake

Name: Pineapple cream cake
Ingredients: 200 g chocolate with hazelnuts; 250 ml whipping cream with at least 30% fat; 200 ml whipping cream with at least 30% fat; 200 g pineapple chunks in syrup; 1 round sponge cake; 100 ml pineapple syrup; 200 ml whipping cream with at least 30% fat; 2 tablespoons Nutella; 5 pineapple slices

Dessert - Pineapple cream cake by Clementina A. - Recipia

Nutella coats the pineapple cream cake, and pieces of fruit go into the middle layer too. Between the sponge cake cut into three layers are chocolate hazelnut cream and whipped cream; on the outside, the Nutella layer stays soft. I look for a sponge with a firm crumb that will hold the three layers well. Prep: 25 minutes. Cook: 4 minutes. Rest: 60 minutes. Total time: 89 minutes. Serves: 10. About 570 kcal and 7 g of protein per serving.

Ingredients

For the chocolate cream

200 g chocolate with hazelnuts
250 ml whipping cream with at least 30% fat

For the pineapple cream

200 ml whipping cream with at least 30% fat
200 g pineapple chunks in syrup

For assembly and decoration

1 round sponge cake
100 ml pineapple syrup
200 ml whipping cream with at least 30% fat
2 tablespoons Nutella
5 pineapple slices

Preparation

1. Break the chocolate with hazelnuts into small pieces and put it in a pan with 250 ml whipping cream. Heat over low heat for 4 minutes, stirring continuously, until the chocolate melts; the cream should not boil. 2. Leave the cream to cool, then refrigerate it for at least an hour. Beat it at maximum speed until it doubles in volume and becomes fluffy. Put it back in the fridge until assembly. 3. Beat 200 ml whipping cream until stiff and glossy. Drain the pineapple chunks, mix them with the whipped cream and keep the mixture in the fridge. 4. Beat 200 ml whipping cream with Nutella until you have a smooth cream. 5. Cut the round sponge cake into three equal layers. Soak the first layer with half the pineapple syrup and spread the chocolate hazelnut cream on top. 6. Place the second layer on top, soak it with the remaining syrup and spread on the pineapple whipped cream. Cover with the last layer. 7. Coat the cake with the whipped cream and Nutella mixture. Cut the pineapple slices in half and arrange them on top. Keep the cake in the fridge until serving.

Notes

Serve a slice with unsweetened black tea. I don't rush the cooling of the chocolate cream; the base needs to be cold when I beat it, otherwise it stays soft. If the store-bought sponge is very soft, chill it before cutting so it doesn't get crushed. The sponge may contain gluten and eggs, while the creams and chocolate contain dairy and hazelnuts. The kids liked it; keep the cake covered in the fridge for up to 3 days.