Pineapple Ice Cream Cake

Name: Pineapple Ice Cream Cake
Yield: 10
Ingredients: 13 eggs; 2 tablespoons of cornstarch; 3 tablespoons of wheat flour; 1 tablespoon of baking powder; 1 tablespoon of toasted sesame seeds; Topping; 3 cups of crushed pineapple; 3 tablespoons of cornstarch; 1 1/2 envelope of unflavored gelatin; 1 cup of orange juice; 1 container of low-fat yogurt; Strawberries and wheat flour for decoration

1
13 eggs
2
2 tablespoons of cornstarch
3
3 tablespoons of wheat flour
4
1 tablespoon of baking powder
5
1 tablespoon of toasted sesame seeds
6
Topping
7
3 cups of crushed pineapple
8
3 tablespoons of cornstarch
9
1 1/2 envelope of unflavored gelatin
10
1 cup of orange juice
11
1 container of low-fat yogurt
12
Strawberries and wheat flour for decoration

Ingredients

1
13 eggs
2
2 tablespoons of cornstarch
3
3 tablespoons of wheat flour
4
1 tablespoon of baking powder
5
1 tablespoon of toasted sesame seeds
6
Topping
7
3 cups of crushed pineapple
8
3 tablespoons of cornstarch
9
1 1/2 envelope of unflavored gelatin
10
1 cup of orange juice
11
1 container of low-fat yogurt
12
Strawberries and wheat flour for decoration

Directions

1
1
2
Beat the whites until stiff
3
Then add the yolks and cornstarch
4
2
5
Add the puffed wheat flour mixed with baking powder
6
3
7
Combine the sesame seeds and pour the mixture into a removable-bottom cake pan greased and floured
8
4
9
Bake the cake in a medium oven for 20 minutes
10
5
11
Topping: combine the pineapple and cornstarch in a saucepan and bring to a boil
12
6
13
Dissolve the gelatin in orange juice and add it to the hot pineapple, stirring until dissolved
14
Then add the yogurt and mix again
15
7
16
Pour the topping over the cake and refrigerate for two hours
17
Decorate with strawberries and wheat flour before serving.