A fantastic cake that can be served on any occasion. It might seem like it requires a lot of effort, but it’s actually very easy to make.
Ingredients:
- 3 boxes of ladyfingers (about 30-36 cookies)
- 1 1/2 cups butter (500 g)
- 2 1/2 cups powdered sugar (500 g)
- 10 eggs
- 2 large or 3 small cans of pineapple (about 40 oz)
- 1 1/4 cups ground walnuts (250 g)
- 3.5 oz dried raisins (100 g)
- 2 packets whipped cream mix (or 2 cups heavy cream)
Instructions:
- Beat the egg yolks with powdered sugar and butter until creamy.
- Add the ground walnuts, chopped raisins, and well-drained pineapple. Mix everything together.
- Gently fold in the stiffly beaten egg whites. (The recipe calls for all 10 egg whites, but I usually use fewer to make the filling firmer. You can use all 10 if you prefer a fluffier filling.)
- Dip the ladyfingers in the pineapple juice.
- If you want a round cake, line a larger pot with foil, place the ladyfingers on the bottom and sides, fill the middle with the cream mixture, and top with more dipped ladyfingers.
- Once the cake has chilled and set well, remove it from the pot, peel off the foil, and top with whipped cream.
