Diameter 24 cm
We bake two biscuits.
The first biscuit:
* 4 eggs
* 1 tbsp. Sahara
* 1 tbsp. flour
Second sponge cake:
* 2 eggs
* half a glass of sugar
* half a glass of flour
Cool the first sponge cake and cut along
350-400 ml of cream 33-35% whipped
Add 1 cup powdered sugar
Spread half the cream on the bottom cake
Top canned pineapple, cut into small cubes
We are covering the second cake,
we cover the top and sides with the remaining cream
Cut sponge cake into strips
Each strip still along
Then on small cubes (the smaller the cubes, the more beautiful)
Sprinkle the whole cake with biscuit cubes, press it with your palms. Put in the refrigerator for 1 hour.
Sprinkle with powdered sugar and you can eat
Enjoy your meal!
Categories: Main Dish