Sponge cake with pineapple and raspberries
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Ingredients for Sponge cake with pineapple and raspberries
- Flour - 150 g
- Sugar - 170 g
- Chicken egg - 4 PCs
- Curd - 300 g
- Sour cream - 200 g
- Condensed milk - 150 g
- Raspberry - 1 Cup.
- Pineapple - 1 ban.
- Gelatin - 1 tsp.
Step by step instruction of cooking Sponge cake with pineapple and raspberries
While baked cake, make cream and jelly. With pineapple drained the fluid and put in the gelatine to swell.
For the cream in a blender, combine cottage cheese, sour cream, condensed milk and vanilla.
We shake up here is such a homogeneous mass.
This is my raspberry ripe)))). Brag.
The most beautiful berries postpone for decoration, the rest is sent to the blender.)
The Bank had 8 goals of the pineapple. 3 of them set aside for decoration, the rest cut into cubes.
Divide the cream in half. In one half, add the raspberries, the other - pineapple.
Ready the cooled cake cut into 4 thin layers.
On the bottom put half of the cream with the pineapple, next almost all of the cream with raspberries (leave just a teaspoon for top of cake), followed by the remaining cream with pineapple and the last cake grease with a thin layer of cream with raspberries. Truncated)
Syrup with gelatin heated to dissolve the gelatin. I somehow was not enough syrup, so I added a tablespoon of sugar and a few tablespoons of water.