Sponge Cake with Pineapple, Raisins and Curd Jelly

Sponge cake with pineapple, raisins, and curd jelly can easily become a favorite of the feast. After all, on the fluffy biscuit lies the most delicate curd layer with raisins and pineapples on top. It’s just tenderness itself.

Ingredients

For a biscuit:

Condensed milk – 190 g
Egg (large) – 1 pc.
Flour – 80 g (1/2 cup, 250 ml)
Baking powder – 1 teaspoon with a slide
Vanillin – to taste
Salt – 1 pinch

For the curd layer:

Cottage cheese – 400 g
Condensed milk – 190 g
Cream 20% – 200 ml
Pineapple juice – 500 ml
Canned pineapples (rings) – 340 g (1 can)
Raisins – 40 g
Gelatin – 20 g
Vanillin – to taste

Directions

Prepare all the ingredients you need to make the Pineapple Curd Pie.
Turn on the oven to preheat to 180 degrees.
To make the biscuit, pour the condensed milk into a bowl and add the egg.
Beat condensed milk with the egg until smooth, fluffy, about 2-3 minutes.
Sift flour here, add baking powder, vanillin, and salt.
Mix everything and beat again until smooth.
Cover the bottom of a detachable mold, 26 centimeters in diameter, with baking paper and pour the dough into it.
Bake the biscuit for 15-18 minutes, until tender.
Remove the form from the oven, take out the biscuit, remove the paper from the bottom. Place the sponge cake on a wire rack and cool completely.
Pour 200 milliliters of pineapple juice over the gelatin and leave to swell for an hour.
Put the curd in a deep bowl and add the condensed milk.
Punch cottage cheese with milk with a blender until smooth. Pour in the cream.
Punch again with a blender until smooth.
Pour in the remaining pineapple juice and beat until smooth.
Dissolve the gelatin in a water bath until smooth and cool.
Pour the gelatin into the curd mass and stir until smooth.
Wash and dry the raisins.
Cover the form in which the biscuit was baked completely with plastic wrap and place on the bottom of the pineapple ring. Cut the rest of the pineapples into small cubes.
Arrange the raisins in the middle of the pineapple and between them.
Gently pour half the curd over the pineapples.
Spread the sliced pineapples over the surface.
Fill them with the remaining curd mass and smooth.
Place a biscuit on top of the curd layer and press down a little.
Cover the mold with foil and refrigerate for 6-8 hours, until it solidifies.
Turn the pie over onto a platter, remove the baking dish, and film.
Sponge cake with pineapple and curd filling is ready.

Enjoy your meal!

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