It’s necessary:
biscuit:
6 eggs, 6 spoons of sugar, 6 spoons of flour, 2 spoons of ground chocolate
Phil:
3 vanilla-flavored whipped cream, sweet cream or 2 light whipped cream, One can of pineapple (sugar-free or with less sugar)
Way of preparation:
Beat eggs with sugar until it becomes a light thick mass. Slowly add the flour and gently mix with a wire (this way the biscuit will not „fall“ during baking). Put 2/3 of the mixture in a round cake mold (line the bottom with baking paper) and bake for about 20 minutes at a medium temperature.
Add chocolate to the rest of the mixture. When the first biscuit is baked, take it out, remove the baking paper and leave it to cool and put the chocolate mixture in the same mold, which is baked for 10-12 minutes at the same temperature. Pour the pineapple juice into a bowl, chop the pineapple into small cubes.
Cut the yellow biscuit into two parts, sprinkle the first crust with pineapple juice and sprinkle with pineapple cubes. Whip 3 vanilla creams and spread half of the mixture over the pineapple. Cover with chocolate bark, sprinkle with juice again, then put the other half of the vanilla cream. Put the third crust (yellow), spray it a little, then gently press the cake from above with the palms of your hands and put it in a cool place for a while. Beat the sweet cream and cover the sides and top of the cake. Leave some whipped cream and pineapple for decoration. This cake can also be made in a light version, if you use light whipped cream prepared with water and pineapple without sugar. Low in calories, very tasty, refreshing cake and quick to make.
