Gaby
Ingredients:
For a 20 x 30 cm (approximately 8 x 12 inches) baking dish.
For the Sponge Cake:
5 eggs
1 cup sugar
5-6 tablespoons flour
100 g (about 3.5 oz) ground nuts
1.5 teaspoons baking powder
For the Layer:
4 egg whites
1 cup sugar
2 tablespoons cornstarch
100 g (about 3.5 oz) shredded coconut
For the Cream:
4 egg yolks
2-3 tablespoons sugar
1 tablespoon flour
1 can of canned pineapples
400 g (about 14 oz) butter
Sponge Cake:
Separate the egg yolks from the whites and beat the yolks with the sugar. In a separate bowl, whip the egg whites until stiff peaks form, then gently fold them into the whipped yolks in batches (adding the whites gradually, in 3-4 additions). Add the flour and baking powder, and mix gently with a spoon. Fold in the ground nuts and mix lightly. Bake two layers.
Layer:
Whip the egg whites until fluffy, gradually adding the sugar while continuing to whip until stiff peaks form. Then, add the cornstarch and gently fold it in. Finally, add the shredded coconut and mix. Bake on parchment paper at 170-175°C (about 340-350°F) for about 20 minutes.
Cream:
Lightly beat the egg yolks with the sugar, then add the flour and mix until smooth. Thin the mixture with the juice from the canned pineapples. Place it over low heat and, while constantly stirring with a whisk, cook until thickened. In a separate bowl, whip the butter and gradually add the thickened mixture by the spoonful. Chop the pineapples finely and mix them with the cream.
Assemble the cake by layering: sponge cake – cream – coconut layer – cream – sponge cake – cream. Top with shredded coconut.
My modification: I don’t mix the pineapples with the cream; instead, I sprinkle them on top of the cream layer while assembling the cake.
