Pineapple cake
Description
This recipe won’t take much time. Pineapple cake is a very delicious cake. By the way, it’s prepared in a fairly standard way. Making a pineapple cake from this recipe won’t be difficult for anyone who often bakes cakes at home. By the way, you can tint the cream in all sorts of colors. If you don’t have food coloring on hand, you can add a little freshly squeezed beet juice to the cream. You’ll get exactly the same color as in the photo. You can also experiment with the shape of the cake. The main thing is to make a cardboard template for cutting out the cake layers. Good luck.
Instructions
- 1
Step 1
First, prepare the sponge cake layers. Separate the egg whites from the yolks. Beat the yolks with sugar. Whip the whites separately with a pinch of salt and citric acid. Sift the flour into the yolks. Then add the whites to the same yolks, stirring constantly. Pour into the pan and bake in the oven at 180 degrees for 30 minutes. Then cool the layers.
- 2
Step 2
Using a cardboard template, cut hearts out of the cake layers.
- 3
Step 3
Remove the pineapple from the can and tip it into a colander so the liquid drains away. Do not throw out the syrup, though—the cake layers should be soaked with it. Next, purée the pineapple in a blender.
- 4
Step 4
Then whisk room-temperature butter until light and fluffy.
- 5
Step 5
Add cottage cheese pushed through a sieve and powdered sugar to the whipped butter. Whip everything together, then add pineapple purée.
- 6
Step 6
Next, assemble the cake. Take the first layer, spread it with the filling, then arrange the remaining pieces of pineapple, walnuts, and chocolate. Do the same for the second and third layers.
- 7
Step 7
Then add a little food coloring to the cream, spread it on all sides, smooth it out, decorate as desired, and refrigerate until set.