Tender Pineapple Cake
Composition / ingredients
10
servings:
Step-by-step cooking
Step 1:
Step 2:
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Step 6:
First you need to bake a biscuit, then cut it into pieces.
Pour gelatin with half a glass of cold water for half an hour.
Beat sour cream with sugar.
Heat the swollen gelatin on the stove until dissolved, but do not bring to a boil.
Add sour cream to the gelatin, stirring constantly.
Line a deep dish with a food film, put peaches and pineapples, cut into pieces, on the bottom.
On top of them are pieces of sponge cake. Then - a layer of fruit and again a biscuit.
Pour all the sour cream mixture and put it in the refrigerator for two hours.
Remove the tender pineapple cake from and flip it onto a platter.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Peaches - 46 kcal/100g
- Canned peaches - 68 kcal/100g
- Gelatin - 355 kcal/100g
