Pineapple cake with walnut

1. Let's prepare a biscuit:

- prepare two bowls, break the eggs, separate the whites into one bowl, and the yolks into the other;

- whisk egg whites with a pinch of salt to stable strong peaks;

- beat the yolks with sugar until they turn white and increase in volume;

- in a separate spacious container, sift flour with baking powder and cocoa powder;

- add a third of the proteins and dry ingredients (flour, baking powder, cocoa) to the yolks, mix gently;

- then add lemon juice and the remaining proteins to the dough, mix again;

- we line the split baking dish with parchment and pour the dough into it, bake the biscuit in the oven at 180 degrees for 45 minutes;

- cool the biscuit in the oven with the door ajar, then remove it very carefully.

2. In order to prepare the cream, it is enough to beat sour cream with powdered sugar using a mixer. Whisk until the mass holds its shape, the cream should turn out to be quite dense.

3. Collecting the cake:

- using a thread, we cut the biscuit into two parts, the lower part should not be thicker than 1 cm, and the second part is cut into small cubes;

- grease the base of the cake with cream, sprinkle with canned pineapples and walnuts;

- we spread the sponge cubes, pour the cream and sprinkle with pineapples and nuts again, so we collect the whole cake in the form of a slide;

- pour the remaining cream over the cake, send it to the refrigerator for an hour.

4. Prepare the glaze, for this we pour the cream into a saucepan, send it to the fire, bring it to a boil, remove it from the stove. In the hot cream, we spread the chocolate, previously broken into pieces, re-sew it until it completely dissolves. Pour the icing over the cooled cake and return it to the refrigerator for 4 hours.

Serve on the table, cut into portions.

Help yourself!