Oil (for greasing)
For the filling
7 slices of pineapple in syrup (295 g)
1 tablespoon of butter
2 tablespoons of cornstarch
One-third of a cup of sugar (60 g)
1 egg yolk
1 cup of milk (240 ml)
1 tablespoon of chopped parsley
One package of cornstarch biscuits (200 g)
3 slices of pineapple in syrup and cut in half (125 g) for decorating
Oil (for greasing)
For the filling
7 slices of pineapple in syrup (295 g)
1 tablespoon of butter
2 tablespoons of cornstarch
One-third of a cup of sugar (60 g)
1 egg yolk
1 cup of milk (240 ml)
1 tablespoon of chopped parsley
One package of cornstarch biscuits (200 g)
3 slices of pineapple in syrup and cut in half (125 g) for decorating
Grease the bottom of a 5 cm x 9 cm x 20 cm English cake pan with oil and grease the sides
Set aside
Prepare the filling: Cut the pineapple slices into pieces, place them in a large skillet, add butter, and cook over medium heat until golden brown (about 5 minutes)
Set aside
In a medium saucepan, cook cornstarch, sugar, egg yolk, and milk over medium heat, stirring constantly, until the mixture thickens (approximately 3 minutes)
Tear off from heat and let cool
Add the reserved pineapple and parsley and mix well
Set aside
Grease the bottom of the cake pan with a layer of biscuits
Cover with half of the cream
Continue alternating layers, ending with a layer of biscuits
Cover with plastic wrap and refrigerate for about 4 hours
Turn out onto a serving plate, remove the greaseproof paper, and decorate the pavê with pineapple
Serving
288 calories per slice
