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Pancho pineapple cake
12 servings8 hours
Eggs - 6 pcs., Wheat flour - 200 g, Cocoa powder - 40 g, Sugar - 250 g, Baking powder - 4 g, Pineapples - 200 g, Walnuts - 50 g, Sour cream - 500 g, Fat cream - 300 ml, Powdered sugar - 200 g, Dark chocolate - 50 g, Butter - 50 g
Beat the eggs with sugar until the mass doubles. Add baking powder to the sieved flour and add it to the egg mass. We take a detachable shape with a diameter of 22 cm. and cover the bottom with parchment. Put half of the biscuit in a mold and set to bake at a temperature of 180 degrees Celsius for 30 minutes. Add cocoa to the second part and set to bake for 30 minutes at a temperature of 180 degrees Celsius. 
While the cakes are baking, we prepare the cream. Beat the cream with icing sugar until thickened. Add sour cream and continue to beat until smooth. Pineapples are randomly cut and crushed with a knife nuts. 
We cut the cooled cakes along in two parts. Cut one part of the white and two parts of the chocolate sponge into an arbitrary cube. 
Put the bark of white biscuit on a dish and form a cake. Soak the bark with pineapple syrup and spread with cream. We lay out some of the pineapples and nuts, put a mix of biscuits on top, having previously dipped in the cream. We wash abundantly with cream and repeat the operation. We form the cake with a pea. 
With the remaining cream, rinse the cake from all sides. Melt butter with chocolate in a water bath. Water the cake with cooled glaze and put it in the refrigerator for 4-6 hours. Thank you for watching and reading my recipe. Everyone so far and a pleasant tea party. 