Spread with butter or margarine a detachable mould bottom of 26 cm in diameter. Heat oven to 180 degrees. Beat the yolks with a third of the sugar until a foamy mixture. Beat the egg whites, slowly add the rest of the sugar and mix well.
Sift the flour with the starch and cocoa and mix with grated almonds. Add below up whites mounted to the mixture of egg yolks and then incorporate the flour mixture. Melt the butter and add it to the dough. Pour batter into pan and Cook 35-45 minutes to half-height. Overturn the cake on a wire rack so that it cools. With milk, sugar and powders for puding prepare a pudding vanilla according to instructions.
Cool stirring again and again. Beat until frothy mixture and mix with butter rum. As soon as the pudding and butter are at the same temperature, mix the pudding to tablespoons butter. After leave it to stand for a minimum of 2 hours, cut the cake horizontally into three layers with a sharp knife.
Cut the slices of pineapple into equal pieces. Spread the bottom layer of cake with butter cream and spread over the pineapple chunks; Book 16 Pineapple chunks. Extending a little more butter cream on the pineapple chunks, place second cake layer on top and spread this also with butter cream.
Place the last layer of cake on top. Rub surface and sides when guests come the cake with a thin layer of buttercream and me- TER the rest of this cream in a sleeve pastry. Decorate the top and side surface of the cake with toasted almond blades. With the manga form on the cake 16 rosettes of butter cream and garnish each one with a slice of pineapple and half cherry confit.
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