Pineapple and kiwi cake
The perfect cake with a holiday mood
Preparation steps
- For the biscuit, you need to firmly beat the egg whites with a pinch of salt. Put eggs and sugar in another bowl and froth. Pour in half of the flour and mix well. Then add 10 tablespoons of hot water and stir, finally add the rest of the flour and baking powder. Spoon the beaten egg whites into the smooth mixture. Pour the mixture into a pre-greased and floured tin, medium size, and place in the oven at 180 degrees for about 30 minutes.
- For the cream, you need to beat the egg yolks well with both sugars and finally add flour and a little milk. Bring the remaining milk to a boil, remove from the heat and pour in the egg yolk mixture, stirring. Return to the heat, for a few minutes, stirring constantly so that no lumps form. Once the mixture has thickened, transfer it to a plastic container with a lid and allow to cool. Stir 1 margarine into the cooled cream. Separate a small part of the cream with which we will coat the top biscuit.
- The pineapple should be cut into small cubes and left to drain. Once drained mix it into most of the cream. Kiwi clean and cut into slices.
- When the biscuit has cooled, cut it in half and coat it with pineapple filling, then squeeze the upper part of the biscuit on which you should then spread the rest of the cream (without pineapple) and place kiwi slices on it. If the pineapple was from a can use the liquid to prepare the cake topping. Make the topping according to the instructions and pour it over the cake little by little.
- After that, all we have to do is cool the cake well and serve it. If desired, it can be decorated with whipped cream.
