Cake with pineapple and walnuts

Cooking time
420 min
Want to treat loved ones, then make them this cake! It is in the form of swimming and hiding inside under the chocolate pieces of cake in sour cream, nuts and pineapple. It turns out it is soft and juicy, and its unusual appearance is bound to attract the attention of everyone around.
Keep in mind that ovens are different. Temperature and cooking times may differ from those listed in the recipe.
Be prepared for the fact that the flour may require more or less than indicated in the recipe. Focuses not on the amount of flour, and desired dough consistency.
Prepare all the necessary ingredients to make a cake with pineapple and walnuts. Nuts fry in a dry frying pan, cool and chop. Turn the oven to heat up to a temperature of 180 degrees.
In a bowl add wheat flour, cocoa powder and baking powder and mix. Flour it is best to take the highest grade or special bakery flour.
In a bowl break two eggs. The other two eggs split into whites and yolks. Do this carefully so the whites did not get any of the yolk, otherwise you will not be able to further their beat. Proteins get, we'll need them later, and add the yolks to the bowl with the eggs. Add the sugar and whisk at high speed until fluffy mass.
Sift through a fine sieve the flour mix in a bowl with the beaten eggs. This will saturate the flour with air, which will allow in future to make the cake more fluffy.
Pour the whites in a tall bowl, add a dash of salt and beat with a mixer at high speed until fluffy dense mass.
Add half the beaten egg whites into the bowl with the beaten eggs and flour ground. Gently stir to combine. Enter the remaining whites and mix again gently.
Take a baking dish with a diameter of 20 inches, brush with vegetable oil and place the dough there. Form I took a disposable, but you can take any suitable diameter. Perfect split form, the dough will not leak out.
Put the form with the dough in the hot oven and bake for 45 minutes, until tender. If you pierce the cake with a wooden stick and remove, it should be dry. The first 15 minutes do not open the oven to cake is not a donkey and not become dense. Remove the form with the cake and let stand 10 minutes. Then remove cake and cool on a wire rack. And best of all, after cooling, wrap the cake in foil and store in the refrigerator for 8-12 hours.
Cut the sponge cake bottom with a thickness of 1 centimeter, and the rest cut into medium dice.
For the cream sour cream place in a tall bowl, add the icing sugar and whisk at high speed until fluffy mass. Sour cream is better to take natural high fat. When whipping cream is not scattered on the sides, cover the bowl with a clean cloth.
On a dish put cut off the bottom of the cake and carefully smear it with cream.
Put the cubes of sponge in the sour cream and tightly lay a single layer on biscuit base.
With canned pineapple, drain the syrup and place them on top of the biscuit pieces.
Sprinkle on top of pineapple and walnuts.
Again place a layer of cubes of cake in the cream, pineapple and nuts. Alternate layers, until it's all over, forming the dome. Sprinkle top with remaining nuts.
Cover the top and sides with remaining frosting. Refrigerate for one hour.
Pour into a saucepan the cream and bring to a boil but do not boil. Remove from heat and add broken chocolate. Never put the chocolate while the cream on the fire, it may burn and spoil the taste. Mix well until smooth and cool slightly.
Remove the cake from the refrigerator and cover it completely with frosting.
Decorate the cake, I sprinkled grated chocolate and refrigerate at least 4 hours, so he got soaked.
Bon appetit.

Rate recipe

Related recipes

Leave a Reply

Your email address will not be published. Required fields are marked *


baking powder 3 gram
Cocoa powder 50 gram
Cream fatty 120 ml
Dark chocolate 100 gram
eggs 4 pc
Pineapples 150 gram
Powdered sugar 120 gram
salt 2 gram
Sour cream 480 gram
Sugar 180 gram
walnuts 120 gram
Wheat flour 120 gram


Total calories 292
Total fat 17
Total carbohydrates 29
Total protein 6