Pineapple Sponge Cake Delight

Treat yourself to a delicious and tender pineapple cake! This cake has an incredibly rich taste! It turns out very, very tasty, light, tender, it melts in your mouth! In my family, this cake lasted literally half a day, and this is provided that I prepared it simply as a dessert for tea, and not as a festive treat for guests)) I decorated this cake according to the principle of the Charlotte cake — I placed cookies along the edge savoiardi, but it is not at all necessary to do this, since the cake will turn out delicious even without it! To prepare the mousse and sponge cake, I used eggs from domestic chickens, so my sponge cake and mousse turned out to be such a delicate “chicken” color))) and because of this, the pineapple pieces merged with the mousse :) By the way, for those who don’t like pineapples or just They werenʼt in the store, so you can use canned peaches instead, it turns out very tasty too!
cook time: 2h
Hazel Farrow
Pineapple Sponge Cake Delight

Nutrition Facts (per serving)

188
Calories
8g
Fat
25g
Carbs
4g
Protein

Ingredients (10 portions)

For the biscuit:

Sugar 75 g
Wheat flour 50 g
Eggs 2 pc
Vanilla sugar 1 tsp

For the mousse:

Sugar 120 g
Water 70 ml
Milk 350 ml
Egg yolks 4 pc
Gelatin 15 g
Vanilla sugar 1 tsp
Pineapples 200 g
Heavy cream 280 g

For the jelly:

Sugar 2 tbsp
Water 50 ml
Pineapples 150 g
Jelly 1 tbsp
Pineapple juice 200 ml

Additionally:

Savoiardi cookies 170 g

Recipe instructions

Step 1

Step 1
Letʼs prepare a biscuit.

Step 2

Step 2
In a bowl, combine eggs, sugar and vanilla sugar.

Step 3

Step 3
Beat the eggs with a mixer for 5-7 minutes. The eggs should turn into a very fluffy and thick foam.

Step 4

Step 4
Add sifted flour.

Step 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.

Step 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.

Step 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.

Step 8

Step 8
And then we take it out and transfer it to a wire rack until it cools completely.

Step 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.

Step 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.

Step 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.

Step 12

Step 12
Letʼs start preparing the Bavarian mousse.

Step 13

Step 13
Soak the gelatin in water (use boiled or cooled water) and leave to swell.

Step 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.

Step 15

Step 15
While the milk is heating, combine the egg yolks with sugar.

Step 16

Step 16
And rub everything with a whisk.

Step 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.

Step 18

Step 18
Pour the mixture back into the saucepan and place on low heat.

Step 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.

Step 20

Step 20
Immediately pour the prepared custard into a bowl and leave to cool.

Step 21

Step 21
Heat the swollen gelatin in the microwave or on the stove until completely dissolved. Do not boil the gelatin solution!

Step 22

Step 22
Pour gelatin into the still warm custard and stir well. Leave to cool to room temperature.

Step 23

Step 23
Chop the canned pineapples with a knife.

Step 24

Step 24
Whip the heavy cream until thick cream is obtained.

Step 25

Step 25
Add heavy cream to the cooled custard.

Step 26

Step 26
Mix with a whisk until smooth.

Step 27

Step 27
Add chopped pineapples and stir.

Step 28

Step 28
Place half of the entire Bavarian mousse into the prepared pan.

Step 29

Step 29
Place the second part of the biscuit on top.

Step 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.

Step 31

Step 31
Letʼs 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.

Step 32

Step 32
So, mix the jelly mixture with sugar.

Step 33

Step 33
Pour the syrup from canned pineapples and water into a saucepan, add the mixture of sugar and jelly.

Step 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.

Step 35

Step 35
Meanwhile, quickly decorate the top with pineapple pieces.

Step 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.

Step 37

Step 37
Remove the finished cake from the sides and remove the pastry tape.

Step 38

Step 38
Our pineapple pineapple cake is ready!

Step 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!

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