Dough: combine all ingredients and knead the dough, put in refrigerator for 30 minutes. Heat the oven to 175гр.. Split mold with a diameter of 26 cm to grease with oil, put the dough and bake 10 minutes. Sponge cake: beat eggs for 4 minutes until a thick foam, stream add sugar and vanilla sugar, beat for 1 more minute. Sift the flour with the baking powder, mix well. To shift the mass into a detachable mould and bake at 175гр. 25 minutes. Cool, divide in two horizontally.

Cream:20g of gelatine to soak in a small quantity of water. Cheese, milk and sugar mix. Cream vzbit in a lush foam." 20 g of gelatin overcome with cream and add to the cream cheese. Put mixture into fridge for 20 minutes. Layer: pineapple juice drained into a separate bowl,150 ml heat and 20g of gelatin dissolved in it. Pineapple grind in a blender, add juice and refrigerate for 30 minutes.

To assemble the cake: sand cake be lubricated apricot jam from TM" Mistral"

To cover it one of the sponge cakes, spread cream cheese and press a second biscuit. Pineapple on top to distribute weight. Put in refrigerator for 5-6 hours. Decorate sides with whipped cream and coconut flakes. To hold on the edges and in the center of the floral border of cream.

As I was preparing a cake to take home with them, photos of the cut was made hastily, away.