1 can of pineapples in syrup
4 egg yolks
1 cup (200g) sugar
1 cup (250 ml) orange juice
2 tablespoons natural powdered gelatine
2 tablespoons cornflour ( cornstarch)
250 ml cream (double), whipped until it is stiff
4 egg whites
3 egg whites
1 cup (200 g) sugar
3 tablespoons caster sugar
Dissolve the gelatine in ½ cup of cold water. Heat in the microwave oven for 30 seconds or until it is hot.
Beat the egg yolks with ½ cup of sugar until they are light and fluffy. Add the cornflour, the gelatine, the orange juice and the pineapple syrup. Mix well.
Pour the mixture into a saucepan and heat, stirring continuously until it thickens. Bring it to the boil. Remove from heat. Add the chopped pineapple. Cool. Add the whipped cream.
Put the egg whites and the other ½ cup of sugar in a saucepan and whisk over the heat until it gets hot. ( Dip your finger to check temperature). Remove from the heat and whip until it forms stiff peaks.
Fold the first mixture in the second and spoon the batter into a high angel cake tin or a lined mould, previously rinsed and wet.
Chill for at least 4 hours, unmould it over a serving plate and decorate.
Frosting: Put the eggs and sugar in a saucepan. Heat, whipping continuously until the frosting forms stiff peaks. Remove from the heat, add the caster sugar and keep beating until it cools.