Weekend cake: a delicious dessert that will delight you during your vacation

We bring to your attention a weekend cake. It's a delicious dessert made in a hurry with ingredients that are always in the fridge.

The recipe for this simple but delicious dessert was shared by food blogger Anna Fil. On Instagram, she also showed how to assemble the cake.

Ingredients for a chiffon sponge cake for an 18 cm mold

• Egg yolks - 4 pcs
• Salt - a pinch
• Proteins - 4 pcs
• Sugar - 120 gr
• Vanilla sugar - 16 gr
• Milk - 40 ml
• Oil - 40 ml
• Flour - 120 g
• Baking powder - 5 g

Ingredients for the filling

• Pineapple in syrup - 250 g
• Corn starch - 30 g
• Gelatin - 3 g
• Turmeric - a pinch

Ingredients for the cream

• Cottage cheese - 200 g
• Cream 30% - 400 ml
• Powdered sugar - 100 g

How to make a sponge cake

1.Separate the yolks from the whites.

2. Add a pinch of salt to the yolks. Mix well.

3. Add a pinch of salt to the whites and beat with a mixer until foamy.

4. Combine the sugar with the vanilla sugar and gradually pour it into the whites while continuing to beat. Beat at maximum speed until stiff peaks form.

5. Add the beaten egg yolks. Reduce the mixer speed to the minimum.

6. Add milk and 2-3 tbsp of egg mass to the oil. Stir and add to the total mass. Whisk to combine.

7. Gradually add the flour + baking powder, while continuing to beat.

8. Pour into a baking dish (18 cm in diameter) covered with parchment.

9. Gently tap the mold several times on the table.

10. Bake at 170° for about 45-50 minutes.

11. Leave the finished sponge cake in the oven for another 7-10 minutes. Leave the door slightly ajar.

12. Turn the sponge cake out onto a wire rack, remove the mold and parchment. Leave it to cool completely.

How to prepare the filling

1. Pour the syrup from the canned pineapples into a separate glass.

2. Blend it with a blender, put it on the stove and boil it a little.

3. Mix the starch with 20 ml of syrup and pour it into the pineapples. If desired, add turmeric to create a beautiful color.

4. Mix gelatin with 20 ml of syrup and leave to swell. Then melt it in the microwave, but make sure it does not boil.

5. Pour the gelatin over the pineapples. Stir, remove from heat, and cool.

How to make the cream

1. Combine cold cream, cottage cheese and powdered sugar. Beat with a blender.

2. Then beat with a mixer until the cream becomes thick and stable.

3. Cottage cheese can be replaced with cream cheese. You can also add a little vanilla or vanilla sugar to the cream.

How to assemble the cake

1.To properly assemble the cake, you should use a pastry ring and acetate wrap.

2. The sequence is: sponge cake - cream - pineapple filling - sponge cake - cream - filling - sponge cake.

3. Additionally, if desired, you can soak the sponge cake with pineapple juice.

4. Put in the refrigerator for 6-8 hours or overnight.