Milk
13/4 cup of wheat flour
1 cup of sugar
1 cup of melted butter
1 teaspoon of vanilla extract
8 eggs
A pinch of salt
Filling
2 cups of fresh cream
1 cup of sugar
1 cup of milk
1/2 cup of water
1/2 cup of pineapple juice
5 tablespoons of cornstarch
Gluce
2 cups of water
1 cup of sugar
1 cup of crushed pineapple with seeds
4 tablespoons of cornstarch
Auxiliaries
2 forms of 25 cm in diameter
Milk
13/4 cup of wheat flour
1 cup of sugar
1 cup of melted butter
1 teaspoon of vanilla extract
8 eggs
A pinch of salt
Filling
2 cups of fresh cream
1 cup of sugar
1 cup of milk
1/2 cup of water
1/2 cup of pineapple juice
5 tablespoons of cornstarch
Gluce
2 cups of water
1 cup of sugar
1 cup of crushed pineapple with seeds
4 tablespoons of cornstarch
Auxiliaries
2 forms of 25 cm in diameter
Milk
Preheat the oven to high heat and grease the forms with butter
With a mixer, beat the eggs and sugar in a water bath until doubled in volume
Remove from the heat
Beat until cooled
Add vanilla extract, salt, and gradually add flour and butter
Bake for 30 minutes or until golden brown
Filling
Mix all ingredients except cream
Cook over high heat, stirring, until thickened
Cool
Beat the cream until it forms soft peaks and mix with filling. Reserve
Gluce
Mix pineapple, sugar, and cornstarch with half the water
Cook until thickened
Remove from heat
Add remaining water, mix, and reserve
Assembling
Spread one-third of the cream over a cake
Cover with another
Spread the remaining cream on top and sides and refrigerate
Before serving, pour the gluce and refrigerate for a bit longer.
