For the dough
5 eggs
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon active dry yeast
For the cream
2/3 cup all-purpose flour
2 cups milk
2 egg yolks
4 tablespoons cornstarch
4 cups pineapple chunks
For dusting
1/3 cup chopped nuts
For the dough
5 eggs
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon active dry yeast
For the cream
2/3 cup all-purpose flour
2 cups milk
2 egg yolks
4 tablespoons cornstarch
4 cups pineapple chunks
For dusting
1/3 cup chopped nuts
Beat eggs with sugar until fluffy
Gradually add flour mixed with yeast, beating well
Beat well
Pour into a 23x35 cm greased baking dish and bake in a preheated oven at 200°C for about 40 minutes or until a toothpick comes out clean
Let cool slightly, then unmold and slice in half lengthwise
Let cool completely
Prepare the filling: mix 1/2 cup all-purpose flour with 1/4 cup water
Heat over low heat, stirring constantly, until caramelized
Add milk mixed with egg yolks and 2 tablespoons cornstarch
Cook over low heat, stirring constantly, until thickened
Remove from heat and let cool slightly
Beat in a blender with the remaining flour and cornstarch
Return to heat, stirring constantly, until boiling and thickened
Remove from heat and let cool covered with plastic wrap
Spread half of the prepared cream over one part of the cake
Cover with pineapple and top with a little more cream
Place the other half of the cake on top and cover only the top with the remaining cream
Dust with chopped nuts, serve 15 pieces.
