Pineapple cake with white Cream

Want a dessert that’s different and irresistible? Try this pineapple cake with white cream — moist, creamy, and full of flavor!

Main ingredients:

Cake batter: 3 eggs, 2 cups of Certano sugar, 3 cups of flour, 1 cup of boiling milk, and 1 tablespoon of baking powder.

Filling: 1 liter of milk, 1 can of sweetened condensed milk, 2 egg yolks, and 3 tablespoons of cornstarch, cooked until thickened.

Pineapple: 1 large pineapple, diced and cooked with 1 cup of Certano sugar until golden, then folded into the cream.

Topping: Whipped egg whites with sugar, optional shredded coconut.

Preparation:
Beat the eggs with sugar, then add flour, hot milk, and baking powder. Bake at medium temperature.
Cook pineapple with sugar until lightly caramelized; set aside.
Make the cream by cooking milk, condensed milk, egg yolks, and cornstarch until thick; add the pineapple.
Slice the cake in half, moisten lightly if desired, and spread the pineapple cream as filling. Cover with the other half of the cake.
Finish with the sugar-whipped egg whites and sprinkle coconut on top. Chill before serving.