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Pineapple Refrigerator Cake

the.instructor's picture
  Sugar 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Lemon juice 2 Tablespoon
  Syrup 1 Cup (16 tbs) (from large can of pineapple.)

Mix the sugar and egg yolks; add the lemon juice and pineapple syrup.
Cook in top of double boiler, stirring constantly until thickened.
Add 1 1/2 tablespoons gelatine which has been soaked in 1/2 cup cold water.
When partly set fold in 1/2 cup finely cut sliced pineapple, 2 egg whites stiffly beaten, and 1 cup cream whipped.
In the meantime, place lady fingers in bottom of a pan lined with wax paper.
Around the side place alternate halves of lady fingers and sliced pineapple which has been dipped in unbeaten egg whites to make them adhere.
Then put in half the custard mixture, then a layer of lady fingers, then the remaining custard mixture on top.
Chill overnight in your refrigerator.
To serve, remove to serving dish (lift the cake out by means of the wax paper) and fill the centre with sweetened flavored whipped cream.
Decorate with pineapple, cherries and toasted almonds.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1606 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.2%

Saturated Fat 2.9 g14.3%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 263.2 mg11%

Total Carbohydrates 397 g132.4%

Dietary Fiber 0.12 g0.48%

Sugars 100.8 g

Protein 5 g9.7%

Vitamin A 8.8% Vitamin C 23%

Calcium 12.2% Iron 19%

*Based on a 2000 Calorie diet

Pineapple Refrigerator Cake Recipe