Pineapple Cake - Ananasowiec

I have not baked the cake, but looked into booklet with the recipes and I found my Pineapple Cake. Layer of sponge cake, not sweet but light sour cream, cooked with pineapple juice, and pieces of pineapple cover with layer of coconut "bed" ;)

Sponge:

6 eggs
cup plain flour
cup sugar
1 tablespoon baking powder
2 tablespoons corn flour
Two tablespoons of vinegar









Prepare a tin with dimensions of 30 × 25 cm. Put baking paper, spread with butter or lard. Turn oven temperature to 180 degrees.
Flour and baking powder sifted together through a sieve. Prepare 2 large bowls. Separate the yolks from the whites. Beat the whites stiff. Beat egg yolks in separate bowl with sugar (about 15 minutes). Then sieve and flours add to beaten egg yolk slowly stirring. Mix well and move to baking tin. Bake 35 minutes in the oven.


Remove from tin and cool.  When sponge cake cool down , turn upside down, remove grease proof paper.

Pineapple Cream:

1 can pineapple
4 egg yolks
200 g butter
2 tablespoons sugar
4 table spoons of custard powder
1 / 2 cup water









Prepare a pot and bowl. Open can of pineapple, pineapple juice into the pot and separate the pineapple pieces into a bowl. Boil pineapple juice. Custard powder mixed with sugar, egg yolk and water (white eggs live for use in a layer of coconut). Pour into boiling juice. Stir vigorously to boil. Cool down. Pineapple cut into pieces.














Mixer beat the butter, then gradually add the pineapple custard.  For well-mixed with pudding butter add chopped pineapples. Cream leave to cool.

Coconut layer:

4 egg whites
200 g of coconut
1 tablespoon corn flour
1.5 cups icing sugar
tablespoon oil to grease the baking paper.









The same tin as the sponge to spend baking paper. Most plant a 2 layers of baking paper, so that after baking a layer of coconut would be no problem to move away from the dough.  Grease baking paper with oil. Set the oven at a temperature of 18o degrees.
Beat the egg whites to stiff and add more powdered sugar beat to a stiff consistency. Add corn flour and coconut. Put on baking tin. Bake for 30 minutes. Turn upside down, remove the parchment.  Set aside to cool down .

Punch to soak sponge cake:

1 / 2 cup water
1 table spoon lemon juice
Punch sponge soaking, then spread with pineapple cream, then put coconut layer. Allow to stand in the fridge for at least 2 hours. Store in refrigerator.