Cake:
4 eggs
2 cups of sugar
8 tablespoons of pineapple juice
2 teaspoons of baking powder
Filling:
1 ripe pineapple, cut into pieces (reserve the juice)
250g unsalted butter or margarine
250g confectioners' sugar
2 egg yolks
Cake:
4 eggs
2 cups of sugar
8 tablespoons of pineapple juice
2 teaspoons of baking powder
Filling:
1 ripe pineapple, cut into pieces (reserve the juice)
250g unsalted butter or margarine
250g confectioners' sugar
2 egg yolks
Prepare the cake pan and grease it
Pour the batter into a 9-inch round cake pan
Let it cool down
Cut off the top of the cake, leaving about 1 inch of crust remaining
Scoop out most of the cake, leaving a shell about 1 inch thick
Soak this shell with pineapple juice
Make crumbs from the removed cake
Beat the butter with egg yolks
Add confectioners' sugar gradually, beating well
Add the cake crumbs and pineapple pieces
Fill the cake shell with this filling
Replace the top and moisten it with pineapple juice
Serve chilled
Top with whipped cream and decorate with pineapple slices.
