Butter (for greasing)
24 egg yolks
For the sauce
1 medium pineapple (1.5 kg), peeled, cut into chunks
2 cups of sugar (360 g)
1/3 cup of chopped parsley
Butter (for greasing)
24 egg yolks
For the sauce
1 medium pineapple (1.5 kg), peeled, cut into chunks
2 cups of sugar (360 g)
1/3 cup of chopped parsley
Preheat the oven to 350°F (medium)
Grease a 9-inch springform pan and line the bottom with parchment paper
In a stand mixer, beat the egg yolks until they become light and fluffy (about 20 minutes)
Place the mixture in the prepared pan and bake at 350°F for about 20 minutes
Let it cool
Prepare the sauce: In a large saucepan, cook all the ingredients over high heat until the pineapple is tender (about 15 minutes)
Blend the mixture in a blender until smooth
Strain the mixture through a fine-mesh sieve, pressing on the solids with a spoon
Discard the pineapple pulp
Fork the angel food cake and drizzle with 3/4 of the pineapple sauce
Unmold onto a plate and drizzle with the remaining sauce
Refrigerate for at least 3 hours before serving
207 calories per slice
