Sponge cake with pineapples

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Let's prepare a biscuit.

2. STEP 2

   

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

3. STEP 3

   

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

4. STEP 4

   

   Add sifted flour.

5. STEP 5

   

   And use a spatula or whisk to carefully mix it in, trying to act carefully and gently so that the egg mass does not lose volume.

6. STEP 6

   

   We fill a mold with a diameter of 18 cm with the prepared dough. By the way, we prepare the mold for baking the sponge cake in advance, line it with paper or grease it with butter and dust it with flour.

7. STEP 7

   

   Bake the biscuit for 20-25 minutes at 180 C until ready. The time, by the way, may vary depending on how much the biscuit rises. Check readiness with a skewer. Let the biscuit cool slightly in the mold.

8. STEP 8

   

   And then we take it out and transfer it to a wire rack until it cools completely.

9. STEP 9

   

   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.

10. STEP 10

    

    We take the form in which the sponge cake or pastry ring was baked, line the sides of the ring with a special tape or cover it with film, or leave it just like that. Place the ring on a dish and place one half of the biscuit on the bottom.

11. STEP 11

    

    Place Savoyardi cookies in a circle along the sides. I put a sugar crust on the inside, so the outside looks more neat. You can skip this step if you wish; it is not at all necessary.

12. STEP 12

    

    Let's start preparing the Bavarian mousse.

13. STEP 13

    

    Soak the gelatin in water (use boiled or cooled water) and leave to swell.

14. STEP 14

    

    Pour milk into a saucepan and add vanilla sugar to it. Place the saucepan on the fire and bring the milk and vanilla to the first signs of boiling.

15. STEP 15

    

    While the milk is heating, combine the egg yolks with sugar.

16. STEP 16

    

    And rub everything with a whisk.

17. STEP 17

    

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

18. STEP 18

    

    Pour the mixture back into the saucepan and place on low heat.

19. STEP 19

    

    Brew the cream, stirring constantly, until thickened. Do not bring the mixture to a boil, otherwise the yolks will simply curl. The finished cream has a consistency similar to condensed milk. To check readiness, dip a spoon into the cream and run your finger along the back side; if the mark remains clear, then the cream is ready.

20. STEP 20

    

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

21. STEP 21

    

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

22. STEP 22

    

    Pour the gelatin into the still warm custard and stir well. Leave to cool to room temperature.

23. STEP 23

    

    Chop the canned pineapples with a knife.

24. STEP 24

    

    Whip the heavy cream until thick cream is obtained.

25. STEP 25

    

    Add heavy cream to the cooled custard.

26. STEP 26

    

    Mix with a whisk until smooth.

27. STEP 27

    

    Add chopped pineapples and stir.

28. STEP 28

    

    Place half of the entire Bavarian mousse into the prepared pan.

29. STEP 29

    

    Place the second part of the biscuit on top.

30. STEP 30

    

    And again spread the rest of the mousse. We level the surface and put our pineapple cake in the refrigerator for at least 1 hour so that the cake sets on top.

31. STEP 31

    

    Let's prepare the jelly to pour on top of the cake. To prepare the filling, I used a special quick-hardening cake jelly and followed the instructions on the package, but depending on the manufacturer, working with such jelly may differ.

32. STEP 32

    

    So, mix the jelly mixture with sugar.

33. STEP 33

    

    Pour the syrup from canned pineapples and water into a saucepan, add the mixture of sugar and jelly.

34. STEP 34

    

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

35. STEP 35

    

    Meanwhile, quickly decorate the top with pineapple pieces.

36. STEP 36

    

    Pour a layer of still hot jelly over the pineapples. Using a spoon, pour in the jelly in small portions so that the high temperature does not start to melt the mousse. Place the cake in the refrigerator for at least 4-5 hours, the cake should set well.

37. STEP 37

    

    Remove the finished cake from the sides and remove the pastry tape.

38. STEP 38

    

    Our pineapple pineapple cake is ready!

39. STEP 39

    

    And this is what it looks like in cross-section. The cut was slightly damaged, since I cut the cake after 2 hours, since there was no time to wait, but this did not affect the taste at all! Bon appetit!

Comments on the recipe

Julia

13.08.2023

4.8

Irisha, what a wonderful cake!!! I really love mousse cakes! Thank you very much for the recipe!!!

ZHANNA_

13.08.2023

5

Wow! Thanks for this recipe! I will treat my own! And you can try and do it my way

olgay198108

13.08.2023

4.5

Irisha)) Simply the most gorgeous cake! Even in the photo it looks so tender...) Cool recipe, I’ll take it to kk)) I’ll definitely make it))))

Ira

13.08.2023

4.8

Irisha, wonderful dessert! I love Savoiardi and everything connected with him. What a great idea you had to decorate this cake with. And if he had stood longer, would the cut not have been damaged? A stick of two ends - leave it overnight or eat it right away - at night someone will also sneak up and grab a piece or two. Thank you very much for the recipe!