Curly Pancho Cake

1. Sift the flour, add baking powder to it and mix.
2. Beat the eggs with a mixer. If the eggs are small, take 5 pieces. In the process of beating eggs, add all the sugar for the dough and bring the mass to a lush and light yellow color.
3. Add milk and vegetable oil (any refined) to the egg mass. Mix it up.
4. Now add flour with baking powder to the liquid mixture. This should be done quickly and carefully. The dough is ready.
5. Half of the biscuit will be white, half - chocolate. Cover a deep baking sheet with parchment and set it at an angle so that the dough poured into it does not spread over the entire area. Pour half of the dough onto a baking sheet (its size is ideally 32 by 38 cm). Without hesitation, sift the cocoa into the remaining dough, stir and pour the dough onto the second half of the baking sheet, placing it horizontally now. If desired, you can knead both dough separately and bake a sponge cake in cake molds.
6. Bake the sponge cake at 180 degrees for about 50 minutes.
7. Leave the finished biscuit for 2-3 hours, cool completely and stand a little. Then carefully remove the baking paper from it.
8. Cut out a circle with a diameter of 24 cm or so from the biscuit. If you cut in the center, the bottom of the cake will be two-colored, it's interesting. Cut the resulting cake into two, one will be the bottom of the cake. If you have a thin biscuit, it is better not to cut it. Cut the remaining pieces of sponge cake and the second part of the circle into cubes with a side of 1-1.5 cm.
9. Soak gelatin in syrup from canned pineapples, or in water. Leave to swell, and then, heating a little, bring this mixture to uniformity.
10. Whisk sour cream with sugar until sugar dissolves. Strain the gelatin mixture to the sour cream mass and mix. The cream is ready. It is liquid, but the gelatin will start working, and the cream will thicken.
11. Put a sponge cake circle on a dish and smear it with cream a little. Then, in turn, lay out the pineapples and pieces of sponge cake, watering everything with cream. Sometimes seal the cake with your hands so that there are no voids left. When the cake is formed, cover it with cream and send it to the refrigerator for 3-12 hours.
12. For the glaze, mix the chocolate and butter and melt. Decorate the cake with the resulting icing, put it in the refrigerator for half an hour, and that's it.
Have a nice day!