Pineapple CAKE 02

18112 Pineapple CAKE 6/8 PEOPLE INGREDIENTS 300 g flour, 150 g of margarine, 3 eggs, 100 g sugar, 1 packet of from 500 g pineapple, 1 sachet of yeast.

For the cream: 400 g of fresh cream, 1 vanillin sachet, 50 g powdered sugar, granulated almonds.

PROCEDURE Puree the eggs with sugar until foamy cream and add the softened butter.

Add five slices of pineapple puree and the sifted flour and stir vigorously for about 1/2 cup of pineapple syrup.

Stir vigorously and when the mixture will be smooth and add the yeast.

Pour the mixture into a cake on board opens well greased and floured.

Put in the oven already warm (160ø.) and cook for about 40 minutes.

Whip the cream with sugar and vanilla and keep them in the fridge.

When the cake is ready and cooled, cut it into thirds horizontally, getting three discs.

Spread the first disc with the cream and cover with the second disc, spread whipped cream and cover with the third disc.

With the remaining whipped cream cover the entire cake.

Cut in half the pineapple slices and arrange in corona on the surface of the cake.

Garnish with dollops of whipped cream and cherries in Maraschino and cover the edge of the cake with chopped almonds.