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Pineapple sponge cake

Cooking recipes / Top Picks / Homemade cakes

10 servings
2 hours

Eggs - 2 pcs., Wheat flour - 50 g, Sugar - 75 gr, Vanilla sugar - 1 tsp, Sugar - 120 gr, Vanilla sugar - 1 tsp, Milk - 350 ml, Egg yolks - 4 pcs., Fat cream - 280 gr, Gelatin - 15 gr, Water - 70 ml, Pineapples - 200 gr, Sugar - 2 tbsp, Water - 50 ml, Pineapples - 150 gr, Jelly - 1 tbsp, Pineapple juice - 200 ml, Savoyardi cookies - 170 gr

Let's make a biscuit.

In a bowl, combine eggs, sugar and vanilla sugar together.

Beat the eggs with a mixer for 5-7 minutes. Eggs should turn into very lush and thick foam.

Add sifted flour.

And carefully intervene with a shoulder blade or whisk, we try to act carefully and gently so that the egg mass does not lose volume.

We fill with the made dough a form with a diameter of 18 cm. By the way, we prepare a baking dish of a biscuit in advance, we cover it paper or we oil also pripylyay flour.

Bake the biscuit for 20-25 minutes at 180 C until cooked. Time, by the way, may differ, depending on how much the biscuit rises. We check readiness with a skewer. Let the biscuit cool slightly in the form.

And then we take it out and shift it to the grill until it cools completely.

We cut the cooled biscuit in a circle, reducing it to a diameter of 16 cm (not necessary) and cut the biscuit into 2 equal parts.

We take the shape in which the biscuit or confectionery ring was baked, we line the sides of the ring with a special tape or tight with a film, or leave it just like that. We install the ring on a dish, lay out one half of the biscuit on the bottom.

We put Savoyardi cookies along the sides in a circle. I laid out the sugar crust inside, so the outside turns out to be more neat. If desired, this step can be missed, it is not necessary to do it at all.

Let's start cooking Bavarian mousse.

Soak gelatin in water (we take boiled, cooled water) and leave to swell.

We pour milk into the pan and add vanilla sugar to it. Put the pan on the heat and bring the milk with vanilla to the first signs of boiling.

While the milk is warming, we combine egg yolks with sugar.

And we rub everything with a whisk.

When the milk boils, remove the pan from the heat and gradually pour it into a bowl of yolks, while stirring the yolks constantly with a whisk.

We pour the mass back into the pan and put it on a small fire.

Brew the cream, stirring constantly, until thickened. We do not bring the mass to the boil, otherwise the yolks simply curl up. The finished cream is similar in consistency to condensed milk. To check readiness, dip a spoon in the cream and swipe on the back, if the trail remains clear, then the cream is ready.

Immediately pour the finished custard into a bowl and leave to cool.

Heat the swollen gelatin in the microwave or on the stove until completely dissolved. Do not boil the gelatin solution!

We pour gelatin into the still warm custard part and stir well. Leave to cool to room temperature.

Shred canned pineapples with a knife.

Beat the fatty cream until you have a thick cream.

We introduce fatty cream into the cooled custard part.

Stir the whisk until homogeneous.

Add the chopped pineapples and stir.

In the prepared form, we lay out half of the entire Bavarian mousse.

Put the second part of the biscuit on top.

And again lay out the rest of the mousse. We level the surface and send our pineapple cake to the refrigerator for at least 1 hour so that the cake grabs on top.

Let's prepare a jelly for pouring cake on top. I used a special quick-melting cake jelly to prepare the filling and acted according to the instructions on the package, but depending on the manufacturer, the work with such jelly may differ.

So, mix the jelly mixture with sugar.

We pour canned pineapple syrup and water into the saucepan, pour in a mixture of sugar and jelly.

Mix thoroughly, put on fire, bring to a boil and cook 1 a minute. Remove from the fire and leave to cool for a couple of minutes.

Meanwhile, we quickly decorate the top with pieces of pineapples.

Pour pineapples with a layer of still hot jelly. We pour jelly using a spoon in small portions so that the mousse does not begin to melt from the high temperature. We send the cake to the refrigerator for at least 4-5 hours, the cake should grip well.

We release the finished cake from the sides and remove the confectionery tape.

Our pineapple pineapple cake is ready!

And this is how it looks in the cut. The cut was slightly damaged, as I cut the cake after 2 hours, as there was no time to wait, but this did not affect the taste at all! Pleasant appetite!