Pineapple Caramel Cake
You will need
- - 250 g of shortbread;
- - 100 g butter;
- - 30 g of gelatin;
- - 300 g of cottage cheese;
- - 1 glass of cream (35%);
- - 2 tablespoons of sugar;
- - 1/2 cans of boiled condensed milk;
- - 1/2 cans of canned pineapples;
- - bitter, white chocolate (to taste);
Grind cookies in a blender or skip through a meat grinder. Add the softened butter, one tablespoon of boiled condensed milk and mix thoroughly with your hands until a uniform sticky mass is formed.
Put the resulting mass in the form covered with cling film, evenly distribute along the bottom of the form and press firmly. Put in the fridge for 30-40 minutes. Drain the syrup from the pineapples and grind them in a blender until a smooth mash is formed.
Gelatin pour 1/4 cup of syrup from under canned pineapples and leave for 20-30 minutes to swell, then completely dissolve in a water bath. Pass the curd through a sieve and whisk with the remaining boiled condensed milk.
Whip cream with sugar, add curd mass, pineapple puree and pour loose gelatin, mix thoroughly with a mixer until a smooth cream is formed.Put the cream in the form, evenly distribute and place in the refrigerator until it solidifies, for 7-10 hours.
Before serving, gently release the cake from the form, put it on a plate, decorate with pineapple slices, sprinkle with grated on a coarse grater bitter chocolate, decorate with figures of bitter and white chocolate.
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