For the cake
6 eggs (whites and yolks separated)
6 tablespoons semi-coarse flour (polohruba muka)
6 tablespoons sugar
3 tablespoons cocoa powder
3 tablespoons cold water
1 teaspoon baking powder
a pinch of salt
For the filling
400 milliliters whipping cream (33% fat)
100 milliliters milk
100 grams instant vanilla pudding powder -without cooking (2 pockets Dr. Oetker Creme Ole)
1 can pineapple (about 400 grams)
150- 200 milliliters whipping cream
20 grams vanilla sugar (or sugar+ vanilla extract)
50 grams chocolate curls
Preheat oven to 180C. In a large bowl, whisk eggs whites until stiff, add a pinch of salt and sugar, whisk for a minute. Gently fold in egg yolks. Sift the flour, baking and cocoa powder, and fold it into the egg mixture gently with spatula. Pour the batter into prepared greased and flour spilled pan and bake for about 30 minutes, until the cake tester poured into the cake comes out clean. Let it cool for about 10 minutes, remove from the pan and cool completely. Cut it horizontally into two halves (you'll have 2 layers).
For the filling, mix the juice from the can, whipping cream, milk and the pudding powder together. Using the whisk attachment, whip it until the filling is thick enough to spread. Mix in sliced fruit using your rubber spatula.
Spread the cake layer with 2/3 of the filling. Place another layer of the cake on the top of filling and spread the rest of the filling. Beat the whipping cream and vanilla sugar until stiff peaks form. Spread the whipped cream over the filling.
Garnish with chocolate curls.
Ready to be eaten!