Pancakes with pineapples
Description
The pastry is simple and quick to prepare. You can use fresh pineapple for this cake, but it should be ripe, soft, and juicy. Before adding it to the filling, sprinkle the chopped pineapple with a tablespoon of sugar and mix well. If you like nuts, chopped walnuts are perfect for the filling—just cut them into small pieces with a knife. Serve cooled or slightly warm.
Instructions
- 1
Step 1
First, prepare the batter by mixing two cups of sugar, sour cream, and eggs. Blend with a blender. Then add flour with baking powder to the batter. It's better to sift the flour for a softer sponge cake.
- 2
Step 2
Divide the dough into two parts, placing them into separate containers. Add cocoa to one of the parts. This is necessary to bake one chocolate sponge cake. Bake both sponge cakes, the white and the chocolate, in the oven for 25 minutes at 180 degrees.
- 3
Step 3
Once the sponge cake has completely cooled, it needs to be cut. Slice the light sponge cake horizontally into two layers using a long sharp knife. Keep one layer whole, and cut the second layer along with the chocolate sponge cake into small squares.
- 4
Step 4
Now it's time to make the cream. Whip 600 grams of sour cream with a cup of sugar. Add vanilla extract to taste. On a whole layer of light sponge cake, place several tablespoons of cream, chopped pineapple, and a few cubes of the remaining sponge cake.
- 5
Step 5
Form the cake by gradually stacking pieces of sponge cake and pineapple into a mound, layering them with cream. Reserve some of the cream to drizzle over the assembled cake. To decorate, melt the chocolate and randomly drizzle it in drops over the cake.