75. Pineapple Cake (TORTA DE PIÑA) Back

  • 1 can of diced pineapples
  • 10 eggs separated
  • 3 cups of sugar
  • 1 cup flour
  • 1 cup starch (chuño)
  • 3 tsp baking powder

Beat eggs whites well in a bowl placed on top of a pan with boiling water. Add sugar slowly. Remove from heat and beat until mixture in cold. Add yolks one at a time and the other ingredients gently. Drop in a greased 30-32 cm pan. Put in medium heat oven.

To fill wet each layer with the pineapple juice, fill with Chantilly cream and the diced pineapples.