Pineapple cream cake with cocoa sponge

Ingredients

For the sponge

• 6 eggs
• 200 g sugar
• 1/4 teaspoon salt
• 250 g flour
• 50 g cocoa
• 1 packet baking powder (10 g)
• 100 ml oil
• 1 teaspoon rum extract

For the cream

• 300 ml whipping cream
• 200 ml sour cream
• 3 tablespoons sugar
• 100 g condensed milk
• 1 can pineapple (400 g)
• 1 packet gelatin (10 g)
• 50 ml water
• 4 tablespoons pineapple syrup

For the decoration

• 200 g whipping cream
• 1 bar chocolate (100 g)
• 50 g butter
• 2 tablespoons whipping cream
• 50 g colored sprinkles

Preparation

1. Beat the whites of 6 eggs with 1/4 teaspoon of salt until they double in volume. 2. Add 200 g of sugar and beat until you get a very stiff foam. 3. Add the yolks one by one, beating well after each. 4. Slowly pour in 100 ml of oil, mixing. 5. Add the flour of 250 g mixed with a packet of baking powder, the cocoa and the rum extract, then mix with gentle movements. 6. Pour the mixture into a pan lined with baking paper and put it in the oven preheated to 180°C for 30 minutes, until a toothpick comes out clean. 7. Let the sponge cool down very well, then cut it into 4 layers. 8. Beat 200 ml of sour cream with 3 tablespoons of sugar, add 300 ml of whipping cream and beat together until it thickens. 9. Soak the gelatin in 50 ml of water, according to the instructions on the packet. 10. Add to the cream 100 g of condensed milk, the pineapple of a 400 g can drained, finely chopped or crushed, and the soaked gelatin. Mix well until smooth. 11. Place the first sponge layer on a serving plate and brush it with a tablespoon of pineapple syrup. Spread a layer of cream over it and repeat with each layer until you use up the filling, with 4 tablespoons of syrup in total. 12. Put the cake in the fridge for 1 hour. 13. Cover the cake with 200 g of whipped cream and chill again, for 30 minutes. 14. Melt 100 g of chocolate with 50 g of butter and 2 tablespoons of whipping cream, pour over the cake, then decorate with 50 g of colored sprinkles.