Pineapple and Cream Pudding with Lemon Glaze

In a large bowl, mix together the flour, pineapple or pecans, confectioner's sugar, vanilla, and butter, cut into small pieces, until a ball forms

Knead with your hands for a few seconds to distribute the butter evenly and form another ball

Dust the mass lightly with flour, wrap in plastic wrap, and refrigerate for 2 hours

Divide the mass into 5 parts

Using a spatula, spread one part of the mass onto the bottom of an inverted 22.5 cm diameter pan, leaving a 2 cm border (or press into the bottom of an opening pan)

Prepare another pan in the same way and bake the bottoms in a medium oven (170°C) for approximately 12 minutes or until golden brown

Let it rest for 2 minutes

Carefully remove with a spatula, place on a flat surface, and let it cool completely

Prepare, bake, and cool the remaining layers in the same way

For the filling: In a large saucepan, combine the confectioner's sugar and water

Bring to a boil over medium heat

Add the pineapple chunks, lemon juice, and cook until the pineapple is tender

Add the crystallized citrus peel and cook, stirring, until the mixture thickens and becomes creamy

Let it cool

Spread the filling over 4 layers, place one on top of another, and cover with the last layer

For the glaze: In a small bowl, mix together the confectioner's sugar, hot water, and lemon juice

Beat until smooth and shiny

Immediately spread over the pudding and let it rest for at least 30 minutes to set and become firm

The pudding can also be stored in the refrigerator, but the glaze will lose its shine

Serves 6-8 people.