Take the eggs out of the fridge in advance, separate the whites from the yolks and let them come to room temperature.

Whip the whites with a pinch of salt into a fluffy foam. Gradually add the sugar and whip to a stable meringue.

Add the yolks one at a time, quickly beating each into the meringue with the mixer, then turn the mixer off.

Sift in the flour with a pinch of vanilla and fold it in gently with a spatula until just combined.

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.

Drain the juice from the can of pineapple. Soak the gelatin in 75 ml of the juice and let it bloom.

Split the cooled sponge in half and soak both layers with the remaining pineapple juice. Cut the pineapple rings into small pieces.

In a separate bowl, whisk together the sour cream, milk, icing sugar and vanilla.

Melt the bloomed gelatin, stir it into the sour cream mixture and add the pineapple pieces - the filling is ready.

Place the first soaked layer in the pan, pour in the filling and spread it quickly, then cover with the second soaked layer.

Refrigerate the cake for a couple of hours until set. Dust with icing sugar before serving. Enjoy!