Pineapple walnut cake

10 servings
7 hours

Prepare all the necessary ingredients to make a cake with pineapple and walnuts. Fry the nuts in a dry frying pan, cool and chop. Turn on the oven to heat to 180 degrees.

Pour wheat flour, cocoa powder and baking powder into a bowl, mix. It is best to take flour of the highest grade or special pastry flour.

Into a deep bowl, break two eggs. Divide the other two eggs into squirrels and yolks. Do this carefully so that not a gram of yolk gets into the proteins, otherwise you will not be able to beat them in the future. Remove the proteins, we will need them later, and add the yolks to the bowl with the eggs. Add the sugar and whisk at high speed until fluffy.

Sift the flour mass through a fine sieve into a bowl of beaten eggs. This will saturate the flour with air, which will make the biscuit more magnificent in the future.

Pour the whites into a high bowl, add a little salt and whisk with a high-speed mixer until fluffy, dense.

Add half the whipped protein to a bowl of beaten eggs and flour mass. Gently mix until smooth. Inject the remaining proteins and stir gently again.

Take a 20-centimetre baking dish, brush with vegetable oil and place the dough there. I took a disposable uniform, but you can take any suitable diameter. A detachable form is perfect, the dough will not leak.

Put the dough tin in a hot oven and bake the biscuit for 45 minutes, until cooked through. If you pierce the biscuit with a wooden stick and remove, it should be dry. For the first 15 minutes, do not open the oven so that the biscuit does not settle or become dense. Remove the biscuit tin and allow to stand for 10 minutes. Then remove the biscuit and cool on the grill. And best of all, after cooling, wrap the biscuit in film and put it in the refrigerator for 8-12 hours.

Cut the bottom 1cm thick from the biscuit, and cut the rest into a medium cube.

For the cream, put the sour cream in a high bowl, add the icing sugar and whisk at high speed until fluffy. Sour cream is best taken natural with high fat content. So that when whipping, sour cream does not scatter around, cover the bowl with a clean cloth.

Put the cut-off bottom of the biscuit on the dish and brush it well with cream.

Lower the biscuit cubes into the sour cream and spread tightly in one layer on the biscuit base.

Drain the syrup from the canned pineapples and spread them over the surface of the biscuit pieces.

Sprinkle walnuts over the top of the pineapples.

Put a layer of biscuit cubes back in the cream, pineapples and nuts. Alternate layers until it's over, forming a dome in the process. Sprinkle the remaining nuts over the top.

Cover the top and sides with the remaining cream. Put in the fridge for one hour.

Pour the cream into a saucepan and bring to the boil, but do not boil. Remove from the heat and add the broken chocolate. Never put chocolate while the cream is on fire, it can burn and spoil the flavour. Mix well until smooth and cool a little.

Remove the cake from the fridge and cover it completely with icing.

Decorate the cake, I sprinkled with grated chocolate, put in the refrigerator for at least 4 hours to soak it.

Enjoy your meal.