Pineapple and Walnut Cake

Step-by-step preparation

Cooking time: 7 hr

1. STEP 1

   

   How to bake a cake with pineapples and walnuts? Prepare all the necessary ingredients. It is best to use premium flour or special confectionery flour. Fry the nuts in a dry frying pan so that they do not become bitter, cool and chop with a knife. Turn on the oven to preheat to 180 degrees.

2. STEP 2

   

   Sift the wheat flour, cocoa powder and baking powder into a bowl and mix. Read about all the nuances of working with baking powder in a separate article, link at the end of the recipe.

3. STEP 3

   

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

4. STEP 4

   

   Sift the flour mixture through a fine sieve into a bowl with beaten eggs. This will saturate the flour with air, which will allow you to make the sponge cake fluffier in the future.

5. STEP 5

   

   Pour the whites into a tall bowl, add a pinch of salt and beat with a mixer at high speed until fluffy and dense. Read about other subtleties of beating egg whites in a separate article at the link after the recipe.

6. STEP 6

   

   Add half of the beaten egg whites to the bowl with the beaten eggs and flour mixture. Gently stir everything until smooth. Add the remaining whites and mix gently again.

7. STEP 7

   

   Take a baking dish with a diameter of 20 centimeters, grease the bottom with vegetable oil and place the dough there. I took a disposable form, but you can take any suitable diameter. A springform pan is perfect; the dough won’t leak out.

8. STEP 8

   

   Place the pan with the dough in the oven for about 45 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. If you pierce the biscuit with a wooden stick and remove it, it should be dry. For the first 15 minutes, do not open the oven so that the biscuit does not settle and become dense. Remove the biscuit pan and let stand for 10 minutes. Then remove the cake and cool on a wire rack.

9. STEP 9

   

   Wrap the cooled biscuit in film and put it in the refrigerator for 8-12 hours. This will stabilize its structure and prevent it from crumbling when slicing. Cut off the bottom of the sponge cake, 1 centimeter thick, and cut the rest into medium cubes.

10. STEP 10

    

    To make the cream, place the sour cream in a tall bowl, add powdered sugar and beat at high speed until fluffy. It is best to take natural sour cream with high fat content. To prevent it from scattering when whipping, cover the bowl with a clean cloth.

11. STEP 11

    

    Place the cut bottom of the sponge cake on a plate and coat it thoroughly with cream.

12. STEP 12

    

    Dip the biscuit cubes into the sour cream and place tightly in one layer on the biscuit base.

13. STEP 13

    

    Drain the syrup from the canned pineapples and place on top. If you have pineapples in rings, then first cut them into pieces.

14. STEP 14

    

    Sprinkle the tops of the pineapples with walnuts.

15. STEP 15

    

    Add a layer of creamed biscuit cubes, pineapples and nuts again. Alternate layers until everything is finished, forming a dome in the process. Sprinkle the top with the remaining nuts.

16. STEP 16

    

    Fill the top and sides with the remaining cream. Place the cake in the refrigerator for one hour.

17. STEP 17

    

    Pour the cream into the pan and bring it to a boil, but do not boil. Remove the cream from the heat and add the chocolate broken into pieces. Do not add chocolate while the cream is on the heat, it may burn and spoil the taste. Mix everything thoroughly until smooth and cool slightly.

18. STEP 18

    

    Remove the cake from the refrigerator and cover it completely with frosting.

19. STEP 19

    

    Decorate the cake as you wish. I sprinkled with grated chocolate. Place the cake in the refrigerator for at least 4 hours to soak.

20. STEP 20

    

    Bon appetit!

Comments on the recipe

Elena-Resnichka

11.08.2023

4.7

Try this cake with pineapples - Pancho in chocolate glaze.

arsika

11.08.2023

4.6

I made everything according to the recipe. If you like pineapple as much as I do, then this cake will win your heart!!! This was my first time making a cake like this, I decided to make a “test ball” to taste it, so don’t judge the appearance strictly. But the taste is great! There will be something to surprise your guests!!!