Prepare the sponge cake No. 1: separate the whites from the yolks (2 eggs). Protein whisk on the lowest speed of the mixer, continuing to whisk gradually add the sugar (0.5 cups) and egg yolks, remove the mixer. Stirring the dough with a fork, gradually sift flour (0.5 cups) and cocoa (2 tbsp). Form grease with oil, pour the dough, bake in the oven for 10 minutes at a temperature of 190-200 degrees.

Prepare the sponge cake No. 2: separate the whites from the yolks (2 eggs). Protein whisk on the lowest speed of the mixer, continuing to whisk gradually add the sugar (0.5 cups) and egg yolks, remove the mixer. Stirring the dough with a fork, gradually sift flour (0.5 cups). Detachable half of the dough and add cocoa (1 tbsp). Form grease with oil, pour the dough parts - white, then with cocoa, once again, white and cocoa, bake in the oven for 10 minutes at a temperature of 190-200 degrees.

Prepare the sponge cake No. 3: separate the whites from the yolks (2 eggs). Protein whisk on the lowest speed of the mixer, continuing to whisk gradually add the sugar (0.5 cups) and egg yolks, remove the mixer. Stirring the dough with a fork, gradually sift flour (0.5 cups). Form grease with oil, pour the dough, bake in the oven for 10 minutes at a temperature of 190-200 degrees.

Cream: mix the butter with the vanilla and condensed milk with a mixer. Put into the fridge.

Jelly cook according to the recipe on the package: pour 400ml of hot boiled water and stir until dissolved.

The layer No. 1 layer in a form impregnated with the juice from a jar of canned pineapple with butter cream and spread on cut slices of pineapple rings (I have in the Bank there were 15 rings, 4 on the bottom cakes and 7 - for decoration). Put on top of cake # 2 and repeat.

Then put the cake No. 3, impregnated with the juice, decorate with pineapple and pour jelly. Remove the cake in the fridge for 2-2. 5 hours. Gently free the cake from the mold and can bring to the table :-*