Butter cake with pineapple

482 - 80 минут 8 порции

Gentle pineapple sponge cake semolina, airy butter cream, decorated with fruit. This recipe was posted by user "YURISTIK" in 2008, and is illustrated with me in the framework of "Coloring".

Ingredients for Butter cake with pineapple

Step by step instruction of cooking Butter cake with pineapple

Шаг 1

To prepare the biscuit semolina. Semolina pour 2 tbsp syrup from pineapple. Separate the whites from the yolks.

Шаг 2

Beat egg yolks with sugar.

Шаг 3

Beat the whites to soft peaks with a pinch of salt.

Шаг 4

To combine semolina with the egg yolks, stir, carefully to enter whipped whites. Pour the batter into a greased form. Bake in a preheated 180 gr. the oven.

Шаг 5

Whipping cream or sour cream with powdered sugar (you can add thickener to cream, which I did). Pineapples cut into slices. The cherries thaw and drain off the juice from the fruit. Nuts crushed finely.

Biscuit cool, cut into two or three layers. Impregnated with syrup from pineapple.

Шаг 6

To assemble the cake.
To spread buttercream frosting the first cake, put some of the chopped pineapple. Cover with the second cake, repeat the operation.

Шаг 7

The top and sides of cake coat with cream. Boca sprinkle with powdered nuts. Garnish with pineapple slices and cherries.