Cake
Description
The recipe won't take much time. The "Pineapple" cake is worth making for big celebrations, as it will require a lot of time. But you can do it in two or three stages. On the first day bake the sponge cake. Cool it and wrap it in food film. It will be even better if it rests for a day. On the second day prepare the cream and assemble the cake. And decorate it on the third day before serving. The cake is extraordinarily tender and very tasty. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making the "Pineapple" cake.
- 2
Step 2
Separate the egg whites from the yolks and place them in a bowl.
- 3
Step 3
Whisk the egg whites until soft peaks form. Then, gradually adding sugar, whisk the egg whites until they reach a firm, stable, thick foam.
- 4
Step 4
Add the yolks and whisk again or stir with a spatula.
- 5
Step 5
Add the leavening agent. Gradually add the sifted flour and gently mix the dough with a spatula.
- 6
Step 6
Place the dough in a baking pan lined with parchment.
- 7
Step 7
Bake the crust at 170 degrees for 35–40 minutes. Baking time depends on your oven. Check doneness with a wooden skewer.
- 8
Step 8
Prepare the cream. Pour milk into a pot and place it on the stove.
- 9
Step 9
Place the yolks in a bowl.
- 10
Step 10
Add the sugar and vanilla sugar.
- 11
Step 11
Add the flour and mix thoroughly. Pour in a few spoons of milk. There should be no lumps.
- 12
Step 12
When the milk begins to boil, pour the prepared mixture into it. Continuously stir, bringing the cream to a thick consistency. Add butter to the hot cream and stir. Cover the cream with plastic wrap and let it cool to room temperature.
- 13
Step 13
Soak the gelatin in the cold syrup from a can of pineapples.
- 14
Step 14
Afterward, melt the gelatin in a water bath or in the microwave. Let it cool a bit and pour it into the cream. Stir until the mixture is smooth and homogeneous.
- 15
Step 15
Add powdered sugar to the cold cream and whisk until thick consistency.
- 16
Step 16
In the custard cream, add whipped cream one tablespoon at a time and whisk. The cake cream is ready. It will be a bit runny, and that's how it should be. In the cold, the cream with gelatin will set perfectly.
- 17
Step 17
Take a deep bowl. Cover it with plastic wrap so that the ends of the wrap hang down.
- 18
Step 18
Cut the sponge cake layer lengthwise into two parts. From one part cut out a circle the diameter of the bowl’s rim. Cut the remaining sponge into cubes.
- 19
Step 19
Place a little cream on the bottom of the bowl, and on the cream add a few cubes of sponge cake.
- 20
Step 20
Place several pieces of pineapple on the sponge cake.
- 21
Step 21
Place several spoonfuls of cream on the pineapples.
- 22
Step 22
Thus fill the entire bowl to the top. Cover it with the prepared biscuit circle. Lift the ends of the film and cover the cake. Place it in the refrigerator for 5–6 hours, or better, overnight.
- 23
Step 23
In the morning, cover the cake with a plate, turn it upside down, and remove the film.
- 24
Step 24
Whisk the egg whites with sugar over a water bath.
- 25
Step 25
Coat the cake with whipped egg whites.
- 26
Step 26
Using a pastry bag with a round tip, pipe pineapple “cones” onto the cake.
- 27
Step 27
It turns out like this pineapple.
- 28
Step 28
The pineapple leaves still need to be made. Melt the chocolate by any method. Spread chocolate leaves onto parchment and chill until completely set.
- 29
Step 29
Insert the leaves into the finished cake. Sprinkle a little cocoa. The “Pineapple” cake is ready. Keep the cake chilled until serving.
- 30
Step 30
Remove from the oven and serve warm or cooled.