pineapple-cake-ricoIngredients 2 cups flour 2 teaspoons baking powder ¾ cup sugar 10 Eggs 1 cup oil 1 can of pineapple in syrup The juice and zest of one lemon For bitumen 1 stick butter 1 190 g cream cheese. 250 grams heavy cream Sugar glass Preparation Separate the yolks from the whites and beat until stiff peaks form, wrap the egg whites with half the lemon juice. Beat the yolks ribbon about half the lemon juice, add the sugar and oil, flour and baking powder gradually and finally add the whites in surrounding form. Drain the pasta to a glass rectangular pan greased and floured. Take it to the cooker for about 40-45 minutes. After this time check the bread is cooked through. To see


if your cake is cooked insert a thin knife or a toothpick and once you exit without pasta can be completely sure that your cake is well baked. After leaving the cooker chop the cake with a fork and get wet with the pineapple syrup, allow to cool and prepare the frosting and decorate as desired.