Biscuit biscuits «Savoiardi» — 200 gr.
Pineapples canned — 400 gr. (clean the weight, I took to the Bank = 800 ml.)
Sour cream 20% — 400 gr.
Cream 35% — 400 ml.
Powdered sugar — 150 gr.
Lemon zest from one lemon
Vanilla extract — 1 tbsp (or vanilla sugar)
Liqueur (Baileys, Cream, or simply cognac) — 2-3 tbsp
Gelatin — 2 tsp(+ 4 tbsp water)
1.Remove the pineapples from a can into a strainer and allow to drain off excess juice, slightly dry with a paper towel, cut into cubes.
2.Pineapple syrup to pour, it’ll come in handy.
3.2 teaspoon of gelatin to soak in 4 tbsp water for 10 minutes.
4.Whip the cream to soft peaks.
5.The pot with the soaked gelatine to place on low heat, dissolve the gelatin until dissolved, and remove from the fire, in no case do not boil!
6.With a whisk, mix together the sour cream, sugar, lemon zest, vanilla extract, liqueur.
7.To sour cream to the mass in a thin stream, add the dissolved gelatin, beat with a whisk until smooth. Also add whipped cream, stir gently all silicone spatula. The cream is ready.
8.Now we will collect our cake.
Took it to glass shape Pyrex, size 18cm. 28 cm, height 5 cm
Pineapple juice pour into a shallow plate.
Savoiardi dipped, quick pineapple juice. Dip only the bottom, not reaching the middle of the cookie, otherwise, they will quickly get soggy.
Soaked biscuits spread in a single layer on the bottom of the form. On top of biscuits put one portion of sliced pineapples. The fruit evenly pour half of the cream.
On top of the cream put another layer of biscuits dipped in pineapple juice, top with pineapple, cream.
Cake cover, refrigerate overnight, served with tea.