Cake with canned pineapples

Delicious cake with a fruit layer and butter cream. The cake with canned pineapples turns out to be tender, the cakes are moderately moist, the cream is tender with a pronounced creamy taste. Cream and sour cream for cooking should be as thick as possible, so that the cream eventually turns out to be dense and holds its shape well. Fruits for the interlayer can be any, but in winter it is problematic, so pineapples are just what you need, and pineapple syrup serves as an impregnation for cakes.

Johanna

The author of the recipe

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Composition / ingredients

servings:

For sponge cake:

Chicken eggs

Sugar

160

Flour

110

Starch

For cream:

Sugar

150

Cream (fat content of at least 35%)

500

Sour cream

200

Vanillin

For interlayer:

Pineapples (canned)

900

For the design of the top:

Coconut chips

Jelly (for cake, fruit)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 3 g

Fats 26 % 9 g

Carbohydrates 65 % 22 g

196 kcal

GI: 13 / 17 / 70

Cooking method

Cooking time: 5 h

Break the eggs into a deep bowl, pour sugar, beat with a mixer until the volume increases for about 7-10 minutes, the mass should turn white. Sift the flour with starch, gently mix the dry ingredients into the airy egg mass. Pour the dough into a form previously lined with parchment, send it to the oven, bake at 170 degrees for 40 minutes.

Pour cream into a deep bowl, add sour cream, pour sugar and vanilla, whisk until fluffy. We drain the syrup from the pineapples, if the pieces are large, cut them into smaller cubes with a knife.

Cut the sponge cake into two parts, one of which is soaked with pineapple syrup, generously smeared with cream, spread half of the pineapples and the second sponge cake on top of the cream. The surface is also soaked with pineapple juice and lubricated with the remaining cream, we send the cake to the refrigerator for 2 hours.

After the specified time, we dissolve the fruit jelly according to the instructions on the package. We take the cake out of the refrigerator, spread the remaining pineapples on the surface and pour out the jelly, it seizes on the cooled cake quickly. Sprinkle coconut chips on top and return the cake to the refrigerator for an hour.

We serve the delicacy on the table, cut into pieces.

Help yourself to health!