Ingredients

Chocolate sponge biscuit
butter
0.75 cup
170 g
5.95 oz
5.61 fl oz
cocoa
0.25 cup
80 g
2.80 oz
2.64 fl oz
flour
0.50 cup
140 g
4.90 oz
4.62 fl oz
baking powder
0.50 tsp
2.46 ml
salt
pinch
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
eggs
3 pc
sour cream
0.50 cup
120 g
4.20 oz
3.96 fl oz
Vanilla sponge biscuit
eggs
4 pc
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
flour
0.50 cup
100 g
3.50 oz
3.30 fl oz
starch
1 Tbs
butter
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
Custard
mascarpone
2 cup
500 g
17.50 oz
16.50 fl oz
cream (not less than 30% fat)
0.75 cup
200 g
7 oz
6.60 fl oz
powdered sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
Soaking
strong coffee
to taste
canned pineapple syrup
to taste
Filling
canned pineapples
to taste
chocolate (grate or chop with a knife)
0.50 cup
100 g
3.50 oz
3.30 fl oz

Method

Here we have rich tropical freshness, the delicate coffee-soaked sponge biscuit and a gentle butter custard. That’s a real delight! The recipe is pretty simple, but the taste is really interesting. Can’t you already feel the crumbly delicate chocolate and a slight pineapple sourness?

 

The calculation is for a mold with a diameter of 22-23 cm (8.6 to 9 inch).

Chocolate sponge biscuit

  1. Whip the butter and sugar until fluffy, add the eggs one by one.
  2. In a separate bowl, mix the flour with the cocoa, the baking powder and salt.
  3. Add a half of the flour mixture to the butter-egg mass; whip everything carefully, add the sour cream, and whip with the remaining flour mixture.
  4. Whisk everything and put the dough in a mold. Bake it in the oven, preheated to 180C (356F).

Vanilla biscuit

  1. Whip the eggs with sugar until the volume increases by 2 to 3 times; sift the flour with the starch, gently stir the mass with a spatula; pour in the melted butter, and stir.
  2. Bake at 180C (356F) for 30 minutes.

Custard

Whisk the cold cream with mascarpone and the powdered sugar until a thick foam.

Assembling

  1. Cut both sponge cakes.
  2. Soak the chocolate cake with coffee, coat it with the custard, and sprinkle with the grated chocolate. Cover it with a vanilla sponge cake, soak it with the pineapple juice; then put the sliced ​​pineapple pieces, and coat it with the custard.
  3. Next, another chocolate sponge cake, the coffee soaking, the custard, the grated chocolate and a vanilla sponge cake. Smear the sides with the remaining custard.
  4. Let the cake stabilize for at least 5 hours.