Sponge Cake with Curd Cream and Pineapple
by Editorial Staff
Homemade sponge cake impregnated with pineapple syrup, delicate butter curd cream, and canned pineapple pieces. Moderately sweet and very tasty. It looks festive!
Ingredients
For the test:
- Eggs – 7 pcs.
- Sugar – 200 g (1 glass of 250 ml)
- Flour – 210 g (1.5 cups of 200 ml)
- Salt – 0.5 teaspoon
For the cream:
- Cottage cheese – 250 g
- Butter (softened) – 150 g
- Condensed milk – 2 tbsp
- Powdered sugar – 2 tbsp
- Canned pineapples (rings) – 2 cans (500 ml each)
Directions
- We take out the butter for the cream from the refrigerator in advance.
We turn on the oven to preheat to 170 degrees.
You will need a deep bowl to make the dough. Beat eggs with sugar and salt at maximum mixer speed for 8-10 minutes. - Eggs, when beaten, will almost triple in volume and turn into a fluffy creamy mass.
Add the sifted flour in parts to the beaten mass and stir in with a spatula. - Cover the bottom of a detachable baking dish (I have a diameter of 24 cm) with baking paper. Pour the dough into a mold and place it in the oven. We bake the biscuit for 30-35 minutes.
We check the readiness with a wooden stick – we pierce the biscuit, if there are no remnants of raw dough on the stick, then the biscuit is ready. - Turn off the oven, open the door slightly, and leave the biscuit to cool in the oven for 20-30 minutes. If you get the biscuit right away, then due to the temperature difference in the oven and the room, it can settle strongly and lose its appetizing appearance.
- Preparing the cream. I use homemade cottage cheese in this recipe.
Put the curd in a blender and interrupt. If you don’t have a blender, then grind the curd through a sieve. - The curd cream is made on an oil basis. Whip soft butter with powdered sugar for 5 minutes.
- Add condensed milk and cottage cheese. Stir with a mixer until smooth (at minimum speed).
- Using a submersible blender, break up the grains of cottage cheese. The cream is ready!
- From the cans of pineapple, pour the syrup into a saucepan or a small saucepan and put it on fire. Bring the syrup to a boil. We reduce the heat to a minimum. Boil pineapple syrup for 10-15 minutes. Cool it down.
To decorate the top layer of the cake, leave one pineapple ring intact. Cut 4-5 pineapple rings into half rings. Cut the remaining pineapple rings into small pieces. - We take out the biscuit from the mold.
- Cut the biscuit into three cakes.
- Pour pineapple syrup on each part of the biscuit and grease with cream.
- Transfer with sliced pineapple pieces.
- Decorate the cake with pineapples. Put a pineapple ring in the center of the top cake, and symmetrically spread pineapple half rings along the edge. We put the cake for impregnation in the refrigerator for 1-2 hours.
- Sponge cake with curd cream and pineapple is ready!
Enjoy your meal
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