Description
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
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Chicken egg
2 piece
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Sugar
100 g
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Semolina
140 g
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Powdered sugar
100 g
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Cream
300 g
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Pineapple
1 can
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Cherry
0.5 cup
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Nuts
1 handful
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Butter
Cooking
To prepare the biscuit semolina. Semolina pour 2 tbsp syrup from pineapple. Separate the whites from the yolks.
Beat egg yolks with sugar.
Beat the whites to soft peaks with a pinch of salt.
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.
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.
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.
The top and sides of cake coat with cream. Boca sprinkle with powdered nuts. Garnish with pineapple slices and cherries.
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