Pineapple "Grafskie Razvaliny" Cake

Whisk together the carob powder, sugar, low-protein baking mix, baking soda, and vanillin.

Melt the butter, then mix in the water and vinegar (or lemon juice). Combine thoroughly.

Pour the dry ingredients into the liquid base and mix well.

Transfer the batter into a greased baking pan and place it in an oven preheated to 180°C (350°F). Bake for about 40 minutes.

Let the finished chocolate sponge cake cool completely.

Bring 95 ml of water and sugar to a boil. Dissolve the starch in the remaining 30 ml of cold water and carefully pour it into the boiling mixture. Cook until it forms a sweet kissel, then let it cool.

Beat the softened butter until pale and fluffy. Gradually add the cooled kissel and whip well.

Fold in the sour cream and mix thoroughly until smooth. The resulting mixture should not be too thick.

Cut out a base layer about 1.5 cm thick from the sponge cake, slightly smaller in diameter than the final cake, and place it on a serving plate.

Cut the remaining sponge cake into 1-2 cm cubes.

Generously coat the sponge base with cream and layer the cake cubes on top, pressing them together firmly.

Apply another layer of cream, tucking diced pineapple into the gaps between the cake pieces. Lightly coat the pineapple with cream, then repeat the layers—cake, cream, pineapple—until all the cake cubes are used up.

Use the remaining cream to frost the sides of the cake, then refrigerate for 1.5 to 2 hours.

Mix the sugar and carob powder together.

Pour in the low-protein milk and mix thoroughly.

Add the butter and place the saucepan over very low heat or a double boiler.

Stir constantly until the butter melts and the mixture thickens slightly.

Let the glaze cool slightly, then transfer it to a piping bag or a ziplock bag with the corner snipped off.