Description
Very tender, easy to prepare white cake.
Ingredients
-
Chicken egg
4 piece
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Sugar
-
Flour
1 cup
-
Pudding vanilla
1 pack
-
Butter
50 g
-
Milk
500 ml
-
Pineapple
200 g
-
White chocolate
70 g
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Syrup fruit
70 ml
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Cream
Cooking
Beat the whites to a solid foam with sugar, add yolks and flour. Pour the batter into a form (I have 24 cm) with a parchment, and bake at 180 degrees for about 30 min (check - dry splinter). Remove from the mold, cool and cut in half lengthwise.
Milk and powder pudding cook the pudding (if I have sugar, it does not add), cool. Butter pound incandescent, gradually adding pudding. Knead until smooth.
Cakes impregnated with syrup from pineapple (if put on cakes immediately after baking, do not overdo it, and you will become very viscous, the biscuit is better to stand for several hours); 3-4 rings of pineapple chopped and spread on the bottom cake, sprinkle half of the cream and flatten.
Cover the second half, put the other half of the cream and to line the sides and top. Boca garnish with the chopped of the rings with strips of pineapple.
Top - a chocolate disk and crushed chocolate, whipped cream optional (if canned, then just before serving, so as not fallen down). Enjoy your tea!
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