Ingredients pineapple cake

• Liquid caramel
• Agromart pineapple
• “Bizcocho de cuarto” (sponge cake)
• 1/2 glass of water with squeezed lemon
• 1/2 liter of cream
• 2 sheets of neutral gelatin

Preparation pineapple cake

1. Soak the two sheets of gelatin in a bowl of water. Grease a removable mold with liquid caramel.

2. Cover the entire base with the pineapple cut into small pieces. On top, place the pieces of sponge cake, forming a layer as compact as possible, and set aside.

3. In a small pot, heat half a glass of water with the juice of one lemon, and when hot, add the hydrated gelatin. Stir until the gelatin is completely dissolved, add the cream, and once it begins to boil, remove it from the heat and pour it over the sponge cake.

4. Using a spatula, make sure the sponge cake is well soaked in the liquid.

5. Let it cool slightly and then place the cake in the refrigerator for about 24 hours. It’s best to prepare it the day before serving. If you follow these steps, you’ll enjoy it very much!

Enjoy!