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
- Whip the butter and sugar until fluffy, add the eggs one by one.
- In a separate bowl, mix the flour with the cocoa, the baking powder and salt.
- 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.
- Whisk everything and put the dough in a mold. Bake it in the oven, preheated to 180C (356F).
- 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.
- Bake at 180C (356F) for 30 minutes.
Whisk the cold cream with mascarpone and the powdered sugar until a thick foam.
- Cut both sponge cakes.
- 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.
- 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.
- Let the cake stabilize for at least 5 hours.