Pineapple Cake with Sour Cream Jelly Filling

A light sponge cake with a sour cream and milk jelly filling studded with pineapple - an airy sponge soaked in pineapple juice and a silky layer that sets in the fridge. Incredibly tasty, light, simply wonderful - I warmly recommend it!

Pineapple Cake with Sour Cream Jelly Filling

A light sponge cake soaked in pineapple juice and layered with a silky sour cream and milk jelly studded with pineapple pieces.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Setting time 2 hours hrs

Total Time 3 hours hrs

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Sponge (16×16 cm / 6-inch pan)

• 3 eggs room temperature
• 100 g sugar
• 100 g flour
• 1 pinch salt
• 1 pinch vanilla powder or vanilla sugar

Sour cream jelly with pineapple

• 300 g sour cream, 20% fat
• 75 ml milk
• 3 tbsp icing sugar
• 1 pinch vanilla powder
• 75 ml pineapple juice from the can, for the gelatin
• 15 g gelatin
• 1 can canned pineapple rings
• remaining pineapple juice for soaking the sponge

Method

 

Sponge

1. Take the eggs out of the fridge in advance, separate the whites from the yolks and let them come to room temperature.
2. Whip the whites with a pinch of salt into a fluffy foam. Gradually add the sugar and whip to a stable meringue.
3. Add the yolks one at a time, quickly beating each into the meringue with the mixer, then turn the mixer off.
4. Sift in the flour with a pinch of vanilla and fold it in gently with a spatula until just combined.
5. Pour the batter into the pan (16×16 cm square or a 16-18 cm round) and bake in a well-preheated oven at 170°C (340°F) for 30 minutes. Test with a skewer. Cool the sponge completely.

Filling and assembly

1. Drain the juice from the can of pineapple. Soak the gelatin in 75 ml of the juice and let it bloom.
2. Split the cooled sponge in half and soak both layers with the remaining pineapple juice. Cut the pineapple rings into small pieces.
3. In a separate bowl, whisk together the sour cream, milk, icing sugar and vanilla.
4. Melt the bloomed gelatin, stir it into the sour cream mixture and add the pineapple pieces - the filling is ready.
5. Place the first soaked layer in the pan, pour in the filling and spread it quickly, then cover with the second soaked layer.
6. Refrigerate the cake for a couple of hours until set. Dust with icing sugar before serving. Enjoy!
   

Notes

Assemble quickly - the gelatin filling starts to set. Raw fresh pineapple won't work unless simmered first: the jelly won't set with it.

Tips for success

• Room-temperature eggs: take them out of the fridge ahead of time and separate the whites and yolks right away. Warm whites whip into a more stable meringue.
• Fold in the flour with a spatula, gently and only until combined - that keeps the sponge airy.
• Cool the sponge completely before splitting and soaking it, or it will crumble.
• Assemble quickly: the gelatin filling starts to set - spread it over the bottom layer right away and top with the second layer immediately.
• Pan size: a 16×16 cm (6-inch) square pan or a 16-18 cm (6-7 inch) round one. In a bigger pan the cake will come out lower.

FAQ