Pancho cake with pineapples

Step-by-step cooking

1. Step 1:

   

   Beat eggs with sugar until the mass doubles. Add baking powder to the sifted flour and add it to the egg mass. We take a detachable mold with a diameter of 22cm. and cover the bottom with parchment. We put half of the biscuit in a mold and bake it at 180 degrees Celsius for 30 minutes. In the second part, add cocoa and bake for 30 minutes at a temperature of 180 degrees Celsius.

2. Step 2:

   

   While the cakes are being baked, we prepare the cream. Whisk cream with powdered sugar until thickened. Add sour cream and continue to beat until smooth. Pineapples are arbitrarily cut and nuts are chopped with a knife.

3. Step 3:

   

   Cut the cooled cakes lengthwise into two parts. Cut one part of the white and two parts of the chocolate sponge cake into an arbitrary cube.

5. Step 4:

   

   We put the white sponge cake on a dish and form a cake. The cake is soaked with pineapple syrup and smeared with cream. We spread part of the pineapples and nuts, spread a mix of biscuits on top, pre-dipped in cream. Liberally smear with cream and repeat the operation. We form the cake with a slide.

6. Step 5:

   

   With the remaining cream, we smear the cake from all sides. Melt butter with chocolate in a water bath. Pour the cooled icing over the cake and put it in the refrigerator for 4-6 hours. Thank you for watching and reading my recipe. Bye to everyone and have a nice tea.