Beat eggs with a mixer until fluffy foam.

Add water and continue beating, gradually pour 100 g of sugar. Also add 1 tsp of vanilla sugar. I always grind sugar in a coffee grinder until sugar pounds, he then quickly dissolves.

That's the beauty of it after adding the powdered sugar.

Mix the flour with baking powder and gradually add to sugar-egg mixture. At the end add the nuts. The nuts can be chopped or grind. I like larger.

Form vystelim foil or baking paper. I have a small form (16 cm diameter). Pour the dough and bake at a temperature of 170-180 degrees. 30-35 minutes Readiness check with a toothpick.

While baking the crust make the impregnation and whipped cream. Dipping: 1 tbsp. pineapple syrup (from canned) and 100 g of sugar over medium heat, bring to a boil. Boil over low heat 3-5 min. And finally add 2 tbsp of wine. 100 g sugar 1 tsp vanilla sugar turned into icing sugar, add the bags of thickener for cream. Put chilled cream into the cold ice water and whisk until stiff. Still whisking a spoonful of added sugar. Pineapple rings cut, and it will be too thick.

The sponge cake is ready!!! We spread it on a towel and let cool. In the spring, in the open box, and 15 minutes will be enough.

Biscuit cut in half and impregnate. 1/3 Cup of impregnation of the lower layer, and the rest on top. And impregnation and biscuit must be cooled.

The bottom cake smear whipped cream on top, spread pineapple and closing them again with a layer of cream. Close the top and roll the remainder of the cream the whole cake.

The cake sprinkle with chocolate, but I've got a little candy, and chocolates disappear five minutes after leaving the store. Therefore sprinkled with confectionery caramel. BON APPETIT!!!