Ingredients
For the dough:
2 eggs
1 tablespoon margarine
1 cup sugar
1/2 cup warm milk
1 and 1/4 cup wheat flour
1 tablespoon baking powder (or Royal baking powder)
For the filling:
1 small pineapple
Sugar for cooking pineapple
500 grams of good quality white chocolate (cannot be divided or hydrogenated)
1 can of heavy cream
1 teaspoon pineapple essence
For the topping:
1 cup egg whites
1 cup sugar
Vanilla drops (to taste)
Preparation
For the dough:
- Beat the eggs, margarine and sugar well. Add the warm milk and beat a little more. Turn off the mixer, gradually add the flour and baking powder (all sifted). Pour into a round mold (20 cm), greased and floured, and bake lightly.
For the filling: - Peel and chop the pineapple into small pieces. Cook with 1/2 cup sugar if the pineapple is sweet or 1 cup sugar if the pineapple is sour. Do not add water and simmer, stirring, until fully combined. This takes about 10 minutes. Allow to cool and then strain to remove the broth formed. Discard the broth and reserve the cooked pineapple.
- Melt the chocolate with the cream, add the vanilla essence.
- Mix everything together and then add the reserved pineapple. Freeze until the cream is consistent.
For the topping: - Place the egg whites and sugar in a saucepan and bring to a boil on the heat, stirring quickly. Heat well, but do not let the egg whites cook. Beat in an electric mixer with drops of vanilla until it is consistent to work with a pastry bag.
Assembly: - Wait for the cake batter to cool and cut it into 2 halves. Moisten each one with a syrup of your choice (I moisten it with milk and sugar). In the same form in which the cake was baked, place half of the dough.
- Pour all the filling and cover with the other half. Put in the refrigerator for about 4 hours to firm up. Unmold and cover with the meringue.
- Decorate to taste, and you’re done!