Cakes and Pastries Recipes - Pineapple Custard Cake Recipe

Ingredients

• 2 small cans pineapple in syrup (1 1/2 lb (700 g) drained weight)

• 2 ripe bananas

• Juice of 1/2 lime

• 1 tablespoon confectioners' sugar

• 5 tbsp rum

• 1/3 oz (10 g) butter

• Several candied cherries

• 500 g Savoy sponge cake (see recipe)

Rum flavored pastry cream:

• 1 cup (250 ml) milk

• 1 vanilla pod

• 3 1/2 oz (100 g) sugar

• 1 whole egg and 2 yolks

• 2 1/8 oz (60 g) flour

• 7 fl oz (200 ml) cream

• 2 tbsp rum

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Method:

1. Prepare the pastry cream (see recipe). When it is lukewarm add the cream and the rum. Allow to cool, stirring frequently to keep a skin from forming.

2. Drain the pineapple, setting aside the syrup.

3. Peel and slice the bananas. Sprinkle them with lime juice and confectioners' sugar. Set aside.

4. Mix 1/2 cup 125 ml of pineapple syrup and the rum. Set aside.

5. Grease the bottom of a cake pan and cover it with baking paper. Cover the bottom and the edges of the pan with pineapple slices and place a caramelized cherry in each pineapple center.

6. Cut the Savoy sponge cake into three thick slices. Place one slice in the pan. Moisten with 1/3 of the syrup-rum mixture. Cover with a layer of pastry cream.

7. Arrange a layer of banana slices. Add a second slice of sponge cake and repeat the procedure. Add the last slice and moisten it. Press slightly by covering the cake with a plate. Refrigerate for 4-5 hours.

8. Turn out the cake and serve.