6 eggs
2 cups of milk
1/2 cup of sugar
15 slices of pineapple (350g), without skin
1 cup of chopped nuts
1 cup of dried apricots, without pit, chopped
1 tablespoon of grated ginger
1 cup of candied fruits, chopped
1 tablespoon of cinnamon
1 tablespoon of grated lemon rind
6 eggs
2 cups of milk
1/2 cup of sugar
15 slices of pineapple (350g), without skin
1 cup of chopped nuts
1 cup of dried apricots, without pit, chopped
1 tablespoon of grated ginger
1 cup of candied fruits, chopped
1 tablespoon of cinnamon
1 tablespoon of grated lemon rind
Beat the eggs lightly, add the milk and sugar, and mix well
Grease a cake pan (11.5 x 28.5 cm)
Arrange the pineapple slices at the bottom of the cake pan
Mix the nuts, apricots, ginger, candied fruits, cinnamon, and lemon rind
Layer the fruit over the pineapple in the cake pan
Alternate layers of fruit with remaining pineapple slices
Finish with a layer of pineapple
If there is some egg left, pour it over the cake
Use your hands to press down on the layers slightly
Bake in a moderate oven (180°C), preheated, until golden and firm
Remove from oven, let cool, and remove from pan
Cut into 12 slices.
