Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the cake into one inch thick slices. | 2. Cream butter and icing sugar until fluffy. | 3. Add egg yolks one at a time, beating after each addition and scraping the sides. | 4. Add vanilla, pineapple and brazil nuts. | 5. Beat egg whites until stiff but moist and fold into mixture gently. | 6. 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. | 7. Cover with foil and freeze for 24 hours. | 8. 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. | 9. Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	6	ounces		969.57	44.5492	30.2948	81.648
icing sugar	1 1/2	1/2		-	-	-	-
egg	4		separated	286.0	1.44	25.12	19.02
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
pineapple	2	cups	diced	165.0	43.29600000000001	1.7819999999999998	0.396
brazil nut	1	cup	chopped	-	-	-	-
sponge cake lemon	1		baked	-	-	-	-
cream	2	cups	whipped	1584.0	31.92	17.424	166.46400000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.