Milk
2 eggs (separated whites and yolks)
1 1/2 cups of all-purpose flour
2 tablespoons of unsalted butter
1 cup of whole milk
2 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
Filling
2 tablespoons of cornstarch
2 cups of whole milk
1/2 cup of all-purpose flour
3 cups of pineapple in syrup, drained and chopped
Cream Topping
3 tablespoons of cornstarch
2 cups of whole milk
2 tablespoons of unsalted butter
1 can of heavy cream
Milk
2 eggs (separated whites and yolks)
1 1/2 cups of all-purpose flour
2 tablespoons of unsalted butter
1 cup of whole milk
2 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
Filling
2 tablespoons of cornstarch
2 cups of whole milk
1/2 cup of all-purpose flour
3 cups of pineapple in syrup, drained and chopped
Cream Topping
3 tablespoons of cornstarch
2 cups of whole milk
2 tablespoons of unsalted butter
1 can of heavy cream
Milk:
Beat the egg yolks, flour, and butter in a mixer until well combined
Add the milk alternately with the flour and beat until smooth. Reserve
Beat the egg whites until stiff peaks form and add the yeast
Fold the egg whites into the milk mixture and mix
Pour into a greased pan and bake in a medium preheated oven
Filling:
Dissolve the cornstarch in the milk and add the flour
Cook until thickened, then stir in the pineapple and reserve
Cream Topping:
Combine the ingredients and cook over low heat until thickened
Let cool, then stir in the heavy cream and mix gently
Assembly:
Cut the cake in half and fill
Cover with the other half and spread the cream topping over the top
Serve chilled
