Tangerine and Pineapple Chocolate Cake

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.

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.

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.

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.

5. 

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