Pineapple sponge cake
8 servings
30 minutes
Pineapple sponge cake is an exquisite dessert inspired by Italian culinary traditions. The delicate sponge soaked in pineapple syrup with liqueur gives it juiciness and a light fruity tang. The cream made from yolks and milk provides a rich, velvety flavor, while the whipped cream adds airiness. The finishing touch is thin rings of pineapple that not only decorate but also highlight the freshness of the dessert. This cake is perfect for festive tea parties, formal dinners, and romantic evenings. The history of this dish dates back to ancient times when Italian pastry chefs sought the perfect blend of tenderness and fruity freshness. Today it is served as an elegant treat that can adorn any table and delight true gourmets.
1
Preheat the oven to 180 degrees.
2
Separate the whites from the yolks. Whip the whites with sugar until frothy and gradually add 150 g of flour. Beat the yolks until smooth and gently fold them into the main mixture.
- Sugar: 1 glass
- Wheat flour: 250 g
- Chicken egg: 6 pieces
3
Grease the mold with butter, pour the dough into it, and bake for about 20 minutes. Let it cool without removing it from the oven.
- Butter: 2 tablespoons
4
To prepare the cream, mix the egg yolks with powdered sugar and flour, add warm milk, and cook, stirring, over low heat until thickened.
- Chicken egg: 6 pieces
- Powdered sugar: 100 g
- Wheat flour: 250 g
- Milk: 2 glasss
5
Cut the sponge cake into three layers. Soak the top and bottom layers with pineapple syrup mixed with liqueur.
- Pineapple: 1 piece
6
Assemble the cake, layering it with cream. Spread whipped cream on the surface of the cake and place thin rings of pineapple on top.
- Cream: 500 ml
- Pineapple: 1 piece