|1.||Chicken egg Korzh||4 PC.|
|2.||Canned pineapple Cream||200 Column|
|3.||Powdered sugar Cream||1 Art.|
|4.||Cream 35% Cream||400 Ml|
|5.||Vanilla sugar Korzh||1 pack|
|6.||Flour Korzh||1 Art.|
|7.||Sugar Korzh||1 Art.|
|8.||Chicken egg Korzh2||2 PC.|
|9.||Sugar Korzh2||0.5 Art.|
|10.||Flour Korzh2||0.5 Art.|
|11.||Vanilla sugar Korzh2||1 pack|
For the first cake, beat the eggs with sugar and vanilla sugar to steady peaks. Then add the flour, mix well and bake in a greased form at 180 degrees 30 minutes. Then let cool and cut into 2 parts.
We prepare the second cake using the same principle. Allow to cool and cut into small cubes, the smaller the more beautiful the cake will be, the cubes will go to the decoration.
For cream, mix with powdered sugar until smooth.
Grease one cut cake with cream.
Spread finely chopped pineapples over the entire surface and cover with a second cake.
Spread cream on all sides of the cake .
Sprinkle the whole cake with sliced pieces, pressing them with your hands to stick. Give the cake an impregnation for 1 hour.
Mimosa cake is ready.