Here is a popular dessert in my family. The original calls for almonds which I found to be rather bland. I loved it with brazil nuts. If you can't get brazil nuts substitute caramelized pecans or chopped walnuts. Use which ever are your favourite.
Cut the cake into one inch thick slices.
Cream butter and icing sugar until fluffy.
Add egg yolks one at a time, beating after each addition and scraping the sides.
Add vanilla, pineapple and brazil nuts.
Beat egg whites until stiff but moist and fold into mixture gently.
Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
Cover with foil and freeze for 24 hours.
When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 8 | ||
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Calories: 1894 | ||
Calories from Fat: 1648 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 183.1g | 244 % | |
Saturated Fat 107.2g | 536 % | |
Monounsaturated Fat 50.9g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 974.7mg | 300 % | |
Sodium 1175.3mg | 41 % | |
Potassium 408.9mg | 11 % | |
Total Carbohydrate 52.1g | 15 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 50.3g | ||
Protein 21g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1894
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