Pineapple dessert

1. Liquidize pineapple

pineapple 1.1 lb (500 g)

Liquidize pieces of pineapple (from one tin) together with pineapple juice.

2. Dough preparation

powdered sugar 7 oz (200 g) • flour medium 7.75 oz (220 g) • bicarbonate 2 tsp • baking powder for gingerbread 0.25 oz (8 g) • chicken egg 2 pcs

Combine in a bowl flour with sugar, baking powder and bicarbonate of soda. Add eggs and pineapple mixture. Mix it all together, prepare soft dough.

3. 

Pour the dough on a baking tin, bake at 355°F (180°C) for approx. 15 minutes. Pastry becomes golden brown.

4. Cream preparation

thermized spread cream thermized 14 oz (400 g) • vanilla pudding 10.5 oz (300 g) • vanilla sugar 0.5 oz (12 g) • rum 2 tbsp • powdered sugar 1 tbsp

Mix termized cream spreads with no flavor with pudding, sugar, vanilla sugar and rum and prepare the cream.

5. 

If we have small lumps in the cream, blend them.

6. 

Spread the cream on the cooled cake base.

7. 

ground walnuts 2.5 oz (70 g) • chocolate 2 oz (60 g)

At the end sprinkle the cake with minced nuts and rough-grated chocolate.