Milk
4 eggs
4 tablespoons sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 cup pineapple chunks
1/2 cup dark rum
250g Chantilly cream
Refrigerator Filling
1 small pineapple, peeled and cut into wedges
1 cup heavy cream
Gotas de vanilla extract
a pinch of salt
Milk
4 eggs
4 tablespoons sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 cup pineapple chunks
1/2 cup dark rum
250g Chantilly cream
Refrigerator Filling
1 small pineapple, peeled and cut into wedges
1 cup heavy cream
Gotas de vanilla extract
a pinch of salt
Milk
1 Preheat the oven to 400°F (200°C)
Bata as eggs in a snow-white consistency
Add the pineapple chunks and continue beating
2 In a separate bowl, whisk together flour, sugar, and baking powder
Pour the mixture into a greased and floured cake pan and bake
Refrigerator Filling
Cut the pineapple into wedges and reserve half for decoration
Cube the remaining pineapple and set aside
Pique the cubes in a bowl and soak with rum
Misture with Chantilly cream and refrigerate
Cobertura
Bata well the eggs with sugar, then add the flour mixture dissolved in milk
Mix until smooth
Remove from heat and stir in vanilla extract
Assemblage
Prepare a round refrigerator dish with wet parchment paper
Fatie the cake into small rectangles and arrange them on the bottom and sides of the dish
Spread Chantilly cream in the center and cover with plastic film
Chill for 2 hours, then unmold and spread the top with whipped cream
Serve decorated with pineapple wedges.
