Nougat and Pineapple Cake

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Baking
Cuisine	European
Servings (Default: 12)

Ingredients

Instructions

Drain the pineapple well. Using pudding powder and sugar, but only 750 ml milk, cook a pudding. Stir in the creme fraiche with a whisk and let cool down a little. Roughly chop the chocolate and dissolve in a water bath. Mix flour with baking powder. Add the remaining ingredients except for the grated chocolate and stir everything briefly on the lowest, then on the highest level for 2 minutes to form a dough. Finally fold in the grated chocolate. Extend the square baking frame to the size of a baking sheet, place it on the sheet and smooth the dough in it (or in a dripping pan). Spread evenly on the still warm pudding and cover evenly with pieces of pineapple.
Bake at 170 ° for about 40 minutes
After baking, place the cake on the baking tray on a wire rack. Loosen the topping on the edge with a knife from the baking frame and allow to cool. Roughly chop the nougat chocolate, fill it in a freezer bag and let it melt in the microwave on defrosting level. Cut off a small corner and sprinkle the cake decoratively with it. Scatter grated chocolate on top.

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