Cream:
One tablespoon of butter
Three tablespoons of sugar
One pineapple slice, core removed (wash and reserve the skin)
Dried black cherries without pit
Batter:
Two egg yolks
Two teaspoons of sugar
One teaspoon of milk
One teaspoon of wheat flour
One eighth teaspoon of baking powder
Two egg whites, beaten until frothy
Sauce:
Pineapple skin
Two cups of water
One and a half cups of sugar
Cream:
One tablespoon of butter
Three tablespoons of sugar
One pineapple slice, core removed (wash and reserve the skin)
Dried black cherries without pit
Batter:
Two egg yolks
Two teaspoons of sugar
One teaspoon of milk
One teaspoon of wheat flour
One eighth teaspoon of baking powder
Two egg whites, beaten until frothy
Sauce:
Pineapple skin
Two cups of water
One and a half cups of sugar
Cream:
In the center of each pineapple slice, place one dried black cherry. Reserve
In a baking dish, spread the butter and sugar mixture
Heat gently over low heat until melted, without burning
Pour the sauce into the side of a baking dish and arrange the pineapple slices
Line the entire baking dish with the pineapple slices and reserve
Batter:
Beat the egg yolks with 1.5 cups of sugar
Mix in the milk, remaining sugar, flour, baking powder, and finally beaten egg whites
Mix lightly
Place the batter in the prepared baking dish lined with pineapple slices and bake in a medium oven
Let cool and refrigerate until frozen solid
Sauce:
Combine pineapple skin with water and bring to a boil
Simmer and add sugar
Let simmer until thickened, then distribute over the well-chilled and de-molded cake.
