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sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide similar texture and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is often cheaper and works well in baking.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Honey can be a natural sweetener alternative.

Beat room temperature eggs with a mixer for 1-2 minutes.

Gradually add sugar and vanilla sugar, beating for 5-7 minutes until the mixture is fluffy and light.

In a separate bowl, mix flour and baking powder, then sift it through a sieve.

Gradually add the flour mixture to the egg mixture in small portions, mixing until smooth.

Divide the batter into two equal parts.

Sift cocoa into one half of the batter and mix gently until smooth.

Cover a 35x40 cm baking sheet with baking paper.

Pour the cocoa batter into one half of the baking sheet and level it out.

Pour the other half of the batter into the other side of the baking sheet and level the surface.

Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes, checking readiness with a toothpick.

After baking, cool the sponge cake and remove the parchment paper.

Prepare the butter cream by beating cold cream (30-35% fat) until soft peaks form.

Add icing sugar to the cream and beat until strong peaks form and the cream thickens.

Set aside 2/3 of the cream in a separate bowl for covering the cake.

Cut a circle with a diameter of 22 cm from the sponge cake and line a deep bowl with cling film.

Cut the sponge cake horizontally into two parts, setting one piece aside for the base.

Cut the remaining sponge cake into small cubes.

Place the sponge cake cubes at the bottom of the lined bowl and soak them in canned pineapple juice.

Add diced pineapple on top of the sponge cake cubes, followed by walnuts and a layer of butter cream.

Continue layering sponge cake cubes, pineapple, walnuts, and cream until all ingredients are used up.

Soak the top layer of sponge cake in canned pineapple juice and press down slightly.

Cover the bowl with cling film and refrigerate for 2-3 hours.

After chilling, remove the cake from the fridge and turn it out onto a suitable dish, removing the cling film.

Cover the entire cake with the remaining butter cream.

Place the cake in the freezer for 10-15 minutes to set the cream slightly.

Prepare chocolate icing by melting chocolate with butter in a water bath or microwave for 30 seconds, mixing well each time.

Take the cake out of the freezer and pour the chocolate icing over it to create thin drips.

Optionally, decorate the top of the cake with chopped walnuts.

Refrigerate the cake for 4-5 hours to soak before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens