Pineapple and Walnut cake

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

   In a deep bowl, break two eggs. 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 whisk at high speed until fluffy.

4. Step 4:

   

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

5. Step 5:

   

   Pour the proteins into a high bowl, add a little salt and beat with a mixer at high speed until a fluffy dense mass.

6. Step 6:

   

   Add half of the whipped protein to a bowl with beaten eggs and flour mixture. Gently mix until smooth. Enter the remaining proteins and mix gently again.

7. Step 7:

   

   Take a baking dish with a diameter of 20 centimeters, brush with vegetable oil and put the dough there. I took a disposable form, but you can take any suitable diameter. A split form is perfect, the dough will not leak out.

8. Step 8:

   

   Put the form with the dough in a hot oven and bake the biscuit for 45 minutes, until ready. If you pierce the biscuit with a wooden stick and take it out, it should be dry. Do not open the oven for the first 15 minutes so that the biscuit does not settle and become dense. Take out the sponge cake mold and let it stand for 10 minutes. Then remove the sponge cake and cool on the grill. And best of all, after cooling down, wrap the biscuit in a film and put it in the refrigerator for 8-12 hours.

9. Step 9:

   

   Cut the bottom of the biscuit 1 centimeter thick, and cut the rest into a medium cube.

10. Step 10:

    

    For the cream, put sour cream in a high bowl, add powdered sugar and whisk at high speed until fluffy. Sour cream is best taken natural with high fat content. To prevent the sour cream from flying around when whipping, cover the bowl with a clean cloth.

12. Step 11:

    

    Put the cut-off bottom of the biscuit on the dish and thoroughly lubricate it with cream.

13. Step 12:

    

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

14. Step 13:

    

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

15. Step 14:

    

    Sprinkle the top of the pineapples with walnuts.

16. Step 15:

    

    Put a layer of biscuit cubes in the cream, pineapples and nuts again. Alternate layers until it's all over, forming a dome at the same time. Sprinkle the top with the remaining nuts.

17. Step 16:

    

    Fill the top and sides with the remaining cream. Put it in the refrigerator for one hour.

18. Step 17:

    

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

19. Step 18:

    

    Take the cake out of the refrigerator and cover it completely with icing.

20. Step 19:

    

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

21. Step 20:

    

    Bon appetit.