Angel's Cake with Pineapple Sauce

Preheat the oven to 180°C (medium)

Grease a 24 cm diameter and 10 cm high cake pan

In a blender, beat the eggs until you get a fluffy and voluminous mixture (about 20 minutes)

Bake in the preheated oven in the prepared cake pan until the mixture rises and becomes firm (about 20 minutes)

Let it cool down

Prepare the sauce: In a large pot, cook all the ingredients over high heat until the pineapple is soft (about 15 minutes)

Blend the mixture in a blender until it's smooth

Strain through a sieve, pressing with a wooden spoon

Discard the pineapple pulp

With a fork, poke holes in the angel cake and drizzle with 3/4 of the pineapple sauce

Remove from the mold onto a plate and drizzle with the remaining sauce

Let it chill in the refrigerator for at least 3 hours before serving

207 calories per slice