Pineapple Cake
Description
Homemade treats for tea. The cake layers in the "Pancho" cake with pineapples can be either chocolate or vanilla. This is a great no-fuss baking option, easy enough even for a beginner cook. The cake is assembled in a freeform style, but thanks to the chocolate glaze, it looks very appetizing. Treat yourself to something sweet with tea. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Crack the eggs into a deep bowl, add sugar, and whisk for a couple of minutes until fluffy. Sift together flour, baking powder, and cocoa powder, then gradually add to the bowl in small portions, continuing to whisk. Grease a heatproof baking dish with butter, pour in the batter. Bake in a preheated oven at 180°C for about half an hour.
- 2
Step 2
2. Now you can prepare the cream. Whip the cream for about 5 minutes.
- 3
Step 3
3. Then add sour cream and powdered sugar, continuing to whip until the cream becomes smooth and fluffy. For flavor, you can use vanilla extract. Place the cream in the refrigerator for now.
- 4
Step 4
4. Let the finished sponge cake cool on a rack and carefully slice it. Leave one part whole, and cut the other part into pieces.
- 5
Step 5
5. Place the cake layer, generously spread it with cream. Cut the pineapples into cubes and distribute them in an even layer. Add a handful of nuts.
- 6
Step 6
6. Next, place the sponge cake cubes, again drizzling with cream and adding pineapple, forming a tower shape.
- 7
Step 7
7. Pour the remaining cream on top and spread it over the sides. This is how an appetizing homemade "Pancho" cake with pineapples turns out.
- 8
Step 8
8. All that's left is to melt the chocolate with the butter and pour the glaze over the top. Refrigerate the finished cake for 2-3 hours before serving, but preferably overnight.