Pineapple cake with chocolate sponge cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 3 tbsp water, hot
• 130 g sugar
• 1 packet of vanilla sugar
• 130 g flour
• 1 ½ tsp, leveled baking powder
• 1 tbsp cocoa
• 100 g milk chocolate, grated
• 50 g almonds, ground
• 1 gr. can/n pineapple pieces
• 1 packet of vanilla pudding powder
• 3 cups of cream, 200 ml each
• 3 packs of cream stiffener
• Hazelnut brittle
• decor

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

easy to prepare, from a 26 cm springform pan, 16 pieces

For the chocolate sponge cake: Whisk the eggs with the hot water, add the sugar and vanilla sugar, and beat until fluffy. Sift the flour with the baking powder and cocoa powder. Add the chocolate and almonds, then fold everything in with a whisk; do not stir. Pour the mixture into a 26 cm diameter springform pan lined with baking paper and greased with butter. Bake for 30 minutes at 160°C (320°F). When the base is cold, slice it in half. For the filling: Drain the pineapple pieces well and slice them again. This will make the cake easier to slice later. Make a vanilla pudding with 1/4 liter of the juice and the pudding mix; do not add any sugar. Then add the pineapple pieces. Let the pudding cool. Meanwhile, whip the cream with the cream stiffener. Add about half of the cream to the cooled pudding mixture and mix everything together well. Spoon the cream between the sponge cakes. Spread the remaining cream over the sides and top of the cake. Sprinkle the edges with hazelnut brittle, then pipe 16 cream puffs onto the cake using a cake nozzle and decorate with diagonally sliced ​​thin chocolate chips, or pineapple pieces, or chocolate hearts, or Giotto biscuits, or Smarties, or…