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</html><thumbnail_url>https://www.gzrecipes.com/content/uploads/sites/2/2025/12/PicsArt_02-28-02.20.04-scaled-6-6936ffa55c1f93-60883860.jpg</thumbnail_url><thumbnail_width>2560</thumbnail_width><thumbnail_height>1920</thumbnail_height><description>In my family, when I was little, there were no great pastry chefs. My mother would make just a couple of sweets every now and then, always on repeat. The most successful were the classic tiramisu (which I can't stand) and this 7-jar ring cake with pineapple, a revisited version of the classic 7-jar yogurt cake. The ring cake was the most appreciated at home, often devoured while still warm. Around the age of 13, I began experimenting in the kitchen and created more complicated desserts, but you might have already guessed that. Today, I've decided to share this recipe because, even years later, my version disappears from the serving dish in the blink of an eye.</description></oembed>
