Pineapple walnut cake

14 servings
7 hours


1. Let's start cooking biscuit: - prepare two bowls, break eggs, separate proteins into one bowl, yolks into the other; - beat egg whites with addition of a pinch of salt to stable strong peaks; - beat the yolks with sugar until they whiten and increase in volume; - sieve flour with baking powder and cocoa powder into a separate spacious container; - add a third part of proteins and dry ingredients (flour, baking powder, cocoa) to the yolks, mix gently; - then add lemon juice and the remaining proteins to the dough, mix again; - we line the detachable baking dish with parchment and pour the dough into it, bake the biscuit in the oven at 180 degrees for 45 minutes; - cool the biscuit in the oven with the door ajar, then remove very carefully.

2. In order to prepare the cream, it is enough to beat sour cream with powdered sugar using a mixer. Beat until the mass holds its shape, the cream should be dense enough.

3. We collect the cake: - using a thread, cut the biscuit into two parts, the lower part should not be thicker than 1 cm, and the second part is cut into small cubes; - grease the base of the cake with cream, sprinkle with canned pineapples and walnuts; - lay out biscuit cubes, pour cream and sprinkle again with pineapples and nuts, thus collecting the whole cake in the form of a slide; - pour over the cake with the remaining cream, send to the refrigerator for an hour.

4. We will prepare the glaze, for this we pour cream into a saucepan, send it to the fire, bring it to a boil, remove it from the stove. Put the chocolate, previously broken into pieces, into hot cream, rewrite until completely dissolved. Pour glaze over the cooled cake and return to the refrigerator for 4 hours. Serve on the table, cutting into portions. Help yourself!