Pineapple Casserole

Preheat the oven to moderate temperature (170°C)

Drain the pineapple and reserve

Spread the pineapple at the bottom of a baking dish, without greasing, 35 x 23 cm

Dust the pineapple with confectioners' sugar

Beat the egg yolks until they are well thickened

Add the flour, beating well

Add the vanilla extract

Beat the egg whites until stiff, gradually adding 1/2 cup granulated sugar until a soft peak forms

Fold in the egg yolks, mixing carefully

Sift together the flour, baking powder, and salt

Add the beaten eggs, mixing carefully

Spread the batter in an even layer over the pineapple

Bake for 20 minutes

Release the sides with a spatula and flip onto a towel sprinkled with confectioners' sugar sifted

If not all of the filling comes out, remove with a spatula

Let cool for 2 to 3 minutes

Wrap, starting from the narrower side

Let cool wrapped in the towel

When cooled, unwrap, remove the cloth, and rewrap the casserole

In a saucepan, mix together 3 tablespoons all-purpose flour and cornstarch

Gradually add the orange juice mixed with the pineapple syrup, completing 1 cup and 1/4 cup liquid

Bake over moderate heat, stirring constantly, until thickened and clear

Serve warm or chilled casserole with a saucepan of warm or chilled sauce

Note: The sauce is optional for serving with the casserole

If you prefer less sweet, serve without the sauce

Yield 10 to 12 servings.