A large mass of toasted cake crust
two egg yolks
one and three-quarters teaspoons of cornstarch
1 1/2 teaspoons of all-purpose flour
a pinch of salt
a pinch of nutmeg
one cup of milk
one-half teaspoon of vanilla extract
one cup of blackberry or blackcurrant jam softened
6 cooked pineapples or one can of pineapple in syrup approximately 900g
one cup of whipped cream
A large mass of toasted cake crust
two egg yolks
one and three-quarters teaspoons of cornstarch
1 1/2 teaspoons of all-purpose flour
a pinch of salt
a pinch of nutmeg
one cup of milk
one-half teaspoon of vanilla extract
one cup of blackberry or blackcurrant jam softened
6 cooked pineapples or one can of pineapple in syrup approximately 900g
one cup of whipped cream
Whisk together the egg yolks, cornstarch, flour, salt, and nutmeg in a double boiler
Heat the milk and slowly add it to the egg yolk mixture while whisking
Cook over medium heat, stirring constantly for 8-10 minutes or until the cream thickens
Remove from heat, stir in the vanilla extract, and let cool
Fill the toasted cake crust with the jam and spread evenly
Pour the whipped cream on top
Cut the pineapples into quarters and arrange on top of the cream
Finish with a layer of whipped cream and sprinkle with almonds
Refrigerate for 3-4 hours
