Pineapple Walnut Dome Cake

Great taste in every bite! The height of perfection! A cake with pineapples and walnuts is prepared on the basis of a sponge cake with sour cream and made in the form of a dome. The cake turns out soft and juicy, and its unusual appearance is sure to attract the attention of everyone around you.
cook time: 7h
Elijah Stroud
Pineapple Walnut Dome Cake

Nutrition Facts (per serving)

295
Calories
17g
Fat
29g
Carbs
6g
Protein

Ingredients (10 portions)

For dough:

Salt 2 g
Sugar 180 g
Wheat flour 120 g
Cocoa 50 g
Eggs 4 pc
Baking powder 3 g

For cream:

Walnuts 120 g
Sour cream 480 g
Powdered sugar 120 g
Pineapples 150 g

For the glaze:

Dark chocolate 100 g
Heavy cream 120 ml

Recipe instructions

Step 1

Step 1
How to bake a cake with pineapples and walnuts? Prepare all the necessary ingredients. It is best to take 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9

Step 9
Wrap the cooled biscuit in film and put it in the refrigerator for 8-12 hours. This way its structure is stabilized and it will not crumble when slicing. Cut off the bottom of the sponge cake, 1 centimeter thick, and cut the rest into medium cubes.

Step 10

Step 10
For 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.

Step 11

Step 11
Place the cut bottom of the sponge cake on a plate and coat it thoroughly with cream.

Step 12

Step 12
Dip the biscuit cubes into the sour cream and place tightly in one layer on the biscuit base.

Step 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.

Step 14

Step 14
Sprinkle the tops of the pineapples with walnuts.

Step 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.

Step 16

Step 16
Fill the top and sides with the remaining cream. Place the cake in the refrigerator for one hour.

Step 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.

Step 18

Step 18
Remove the cake from the refrigerator and cover it completely with frosting.

Step 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.

Step 20

Step 20
Bon appetit!

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