Nougat cake with pineapple and rum

Preparation steps

• Whisk eggs and water until foamy. Add sugar and stir for another 3 minutes. Add the sifted mixture of flour, starch and baking powder, stir gently and add the hazelnuts, chocolate and rum flavoring.
• Combine everything lightly and put to bake in a greased baking tray. 26cm. Bake at 175 * C, about 30-35 minutes. Leave to cool, then cut into two crusts.
• Boil milk, sugar and vanilla for the cream slika1. When it boils add the diluted density. Cook for another 1 min, then remove the vanilla, cover the pudding with foil and leave it to cool.
• Whisk the butter, add the pudding and nougat slika2, whisk everything well and stir in the pineapple pieces.
• Put the bottom crust on a plate, wrap it with a hoop of the form, spray it well with rum, apply cream slika3. Fold in another crust, press, and sprinkle with rum as well. After 1 hour remove the form hoop.
• Pour cooking chocolate over the surface of the cake. Put the milk chocolate in a small piece, and drain the circles. Draw equal lines starting from the smallest in the direction of the largest circle. Sprinkle the rim of the cake with croquant pictures4, arrange the chocolate heart decor on the sides and arrange the pineapple pieces.
• If you don't have a crunch, make it yourself: Coarsely grind or chop 100g of hazelnuts. Put it in a Teflon pan and mix well with 2 tablespoons of white and yellow sugar. Put the pan on a hot plate. Stir the mixture constantly. Soon, the sugar will start to melt and be mixed with hazelnuts. As soon as the sugar dissolves, and the mass gets a golden brown color, remove from the heat. Arrange the obtained crunch immediately loosely on a flat surface so that it does not harden and stick together. When it cools completely, if necessary, crumble it a little more and then you can use it to sprinkle cakes, pies, desserts…
• The recipe is from: www.schwartau-backwelt.de