Tangerine and Pineapple Chocolate Cake

Tangerine and Pineapple Chocolate Cake


Delicate fruit and chocolate cake


No. of servings


Ready in

60 min.




Categories:  Pastry  


1. Preparation of dough

unsalted butter 4.5 oz (125 g)  flour medium 6.75 oz (190 g)  powdered sugar 2 oz (60 g)  salt  egg yolk 1 pc

Beat butter with flour, powdered sugar, a pinch of salt and egg yolk and prepare a smooth dough.

Preparation of dough

2. Bake the cake base

Place the dough in the cold place for one hour. Grease round cake pan. Use a rolling pin to spread the dough, press it into the cake pan and make about 2 cm edges. Bake the cake base 15 minutes at 390°F (200°C) until crispy.

Bake the cake base

3. Lay the fruit

pineapple 12 oz (340 g)  tangerine compote 6.25 oz (175 g)

Lay tangerine and pineapple on the cold cake base.

Lay the fruit

4. Preparation of the chocolates

Chocolate 85% 7 oz (200 g)  white chocolate 7 oz (200 g)  whipping cream (30-33% fat) 6.75 tbsp (100 ml)  unsalted butter 0.5 oz (15 g)  unsalted butter 0.5 oz (15 g)  whipping cream (30-33% fat) 6.75 tbsp (100 ml)

Separately chop both chocolates. Melt each of them separately in whipping cream over a hot-water bath. Mix butter in each. Allow both creams to cool and gradually pour them on the fruit in the cake pan.

Preparation of the chocolates


Place the cake in the refrigerator and allow it to stiffen for at least 3 hours.

Bon appetit!

Chocolate 85%7oz200grams
egg yolk1pc1piece
flour medium6.75oz190grams
powdered sugar2oz60grams
tangerine compote6.25oz175grams
unsalted butter5.5oz155grams
whipping cream (30-33% fat)¾cup200milliliters
white chocolate7oz200grams


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