FOR THE CAKE
2 1/4 cups of ricotta cheese (250g)
1 1/4 cup of fresh Minas cheese, without salt, crumbled (250g)
1 can of condensed milk (395g)
1 1/4 cup of milk (300ml)
2 tablespoons of cornstarch
5 egg yolks (separated from whites)
1 tablespoon of grated lime zest
Melted butter for greasing
FOR THE TOPPING
1 cup of pineapple in syrup, crumbled (200g)
2 tablespoons of cornstarch
2 tablespoons of sugar
1 cup of water (240ml)
FOR THE CAKE
2 1/4 cups of ricotta cheese (250g)
1 1/4 cup of fresh Minas cheese, without salt, crumbled (250g)
1 can of condensed milk (395g)
1 1/4 cup of milk (300ml)
2 tablespoons of cornstarch
5 egg yolks (separated from whites)
1 tablespoon of grated lime zest
Melted butter for greasing
FOR THE TOPPING
1 cup of pineapple in syrup, crumbled (200g)
2 tablespoons of cornstarch
2 tablespoons of sugar
1 cup of water (240ml)
Preheat the oven to 150°C (medium)
MAKE THE CAKE: place the cheeses, condensed milk, milk, cornstarch, egg yolks, and lime zest in a blender
Blend until smooth
Transfer the mixture to a large bowl and reserve
Beat the whites until stiff and fold them gently into the reserved mixture
Grease a rectangular baking dish (18 x 25cm) with melted butter
Pour the cake batter into the prepared pan and bake at preheated oven
Bake for about 1 hour or until, when inserting a toothpick in the center, it comes out clean
Let the cake cool in the oven with the door slightly open, using a wooden spoon
MAKE THE TOPPING: in a medium saucepan, bring all the ingredients to a simmer over medium heat, stirring constantly, until slightly thickened
Let it cool
Pour the topping over the cake and refrigerate for about 2 hours or until firm
Cut into squares and serve
260 calories per serving
NOTE: This cake, after baking, tends to separate into two layers, one creamier and the other more consistent.
