|Sugar||1 Cup (16 tbs) (Rounded Cup)|
|Flour||18 Teaspoon (1/3 Cup Plus 2 Teaspoons)|
|Potato flour/Cornstarch||18 Teaspoon (1/3 Cup Plus 2 Teaspoons)|
|Baking powder||2 Teaspoon|
|Canned pineapple slices||16 Ounce|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Pistachio nuts||1 Tablespoon, chopped|
The sharp tang of the pineapple contrasts agreeably with the sweetness of the sponge in this gateau, which serves 6-8 people.
Beat the eggs and sugar until mixture falls in ribbons off the beater.
Sift together the flour, potato flour and baking powder.
Fold a little at a time into the beaten mixture.
Turn into an 8 inch greased cake pan.
Bake in a preheated moderately hot oven for 20-30 minutes until well risen and springy to the touch.
Allow to shrink slightly then turn out onto a wire cooling rack.
Meanwhile drain pineapple slices.
Cut half of them into wedges and halve remainder.
Whip the cream until stiff.
Mix 2 tablespoons of pineapple syrup with the Kirsch.
When sponge is cold split in half.
Put one half on a serving plate and spoon over pineapple syrup and Kirsch.
Arrange pineapple wedges on top and spread with whipped cream.
Cover with top half of the sponge.
Arrange pineapple half slices on top in a circle, pipe on remaining cream and garnish with pistachio nuts.