Take the eggs, separate the whites from the yolks.

Proteins whisk in a quiet foam.

Chocolate butter in the microwave for 1-2 minutes. Cool.

Whisk the egg yolks with sugar, gradually pour in the melted peanut butter, whipped egg whites and mix everything, dabavljaet baking powder. Share the resulting mixture into two portions. To one portion, put the cocoa powder, stir. Now these pieces of biscuit we call light and chocolate.

A feature of my biscuits that I cook them WITHOUT the FLOUR!!! The light of pour into prepared heatproof dish, covered with foil. I love to cook on the foil :). Our light biscuit put in oven at 170 degrees for 20-30 minutes, until browned. IN ANY CASE THE OVEN SHOULD NOT BE OPENED UNTIL FULLY COOKED. I was in a hurry, so checking the cake, I deprived him of airiness. The finished cake let cool (I just took out on the balcony, the benefit of winter:). Warm biscuit falls off the foil,and hot, loses half of its calf. And so the cake was separated and cut lengthwise into 2 parts.

The bottom part of sponge cake soaked with liqueur and condensed milk, spread on top of pineapple slices.

The second part of sponge cake torn into small pieces. The chocolate part of preparing the same technology and light, only pieces of torn whole. Bright and chocolate mix, fill with sour cream, condensed milk and syrup from the pineapple, stir.

The resulting mass is put on top of the bright half of the sponge cake with pineapple and stamps, sealing it with a spoon. On top decorate with pineapple and peeled almonds. Put in refrigerator for impregnation for 3 hours and asked to the table. Nice, hot tea with my cake in winter days!!! Happy new year!!!