Pineapple Refrigerator Cake
Ingredients
- For the Cake:
- 5 eggs
- 150g all-purpose flour
- 150g granulated sugar
- For the Belgian Cream:
- 1 can condensed milk
- 2 egg yolks
- 1 can heavy cream
- 500ml milk
- 70g cornstarch
- For the Pineapple:
- 1 pineapple, peeled and cut into equal pieces
- 1 cup granulated sugar
- A pinch of cinnamon
- Reserved Juice: Strain and set aside the juice to use for soaking.
- For the Topping:
- Whipped cream
- Shredded coconut
Instructions
- In a saucepan, mix sugar and eggs over low heat until sugar dissolves. Immediately transfer to a mixer, and at high speed, beat until foamy.
- At low speed or by hand, gradually add flour. Once the batter is smooth, transfer to a greased 30x20cm baking pan and bake at 180 degrees Celsius for approximately 35 minutes.
- While baking, prepare the Belgian cream. In a saucepan, combine all cream ingredients over medium heat, stirring constantly until thickened.
- For the pineapple, cook diced pineapple with sugar and cinnamon on low heat until reduced, stirring occasionally.
- Once everything is cooled, assemble the cake and let it rest in the refrigerator for 4 hours. Serve and enjoy!
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