Sponge cake "Pina colada" with delicate soufflé

Cake "Pina colada" - an airy dessert based on a delicious biscuit and delicate sour cream soufflé. The cake turns out very tasty, looks festive, and is prepared quite simply.

Ingredients

• Eggs - 3 pcs.
• Sugar - 110 g
• Flour - 110 g
• Syrup from canned pineapples - 5 tbsp. l.
• Canned pineapples - 1 can (580 ml)
• Sour cream - 300 g
• Instant gelatin - 1 tbsp. l.
• Coconut shavings - 50 g
• Powdered sugar - 70 g

Directions

1. For the biscuit, carefully beat the eggs with sugar until the mass increases in volume and turns white.
2. Then gradually add flour, gently mixing with a spatula.
3. We shift the dough into a detachable form, the bottom of which is lined with baking paper, and the sides are greased with oil.
4. Bake in an oven preheated to 180 degrees for 35 minutes.
5. For soufflé, pour gelatin with hot pineapple syrup and mix.
6. Whisk sour cream with powdered sugar.
7. Add shredded coconut.
8. Gradually introduce through a sieve already cooled gelatin.
9. We collect the cake. Put the cooled cake in a detachable form, soak with pineapple syrup.
10. We spread the pieces of canned pineapple on it.
11. We pour the soufflé.
12. We send the Pina Colada cake with pineapples and sour cream soufflé to the refrigerator for 6 hours. If desired, the top of the cake and its sides can be decorated with coconut flakes.
13. Enjoy your meal!