Pineapple Malaoff Cake

For the pineapple malakoff cake, bring the egg, sugar, milk and 40 g butter to a boil, whisking constantly, and boil for about 1 minute. Then let cool to room temperature.

Beat the cooled mixture by the spoonful with the 250 g of room temperature butter.

Finely chop the pineapple and mix with the cream. Mix the pineapple juice with rum (to taste).

Briefly dip the biscuits one by one into the pineapple juice and rum mixture and cover the bottom of a cake tin (24 cm in diameter) with a layer of biscuits.

Spread a third of the cream on top and then another layer of biscotti. Repeat the process until all the cream is used up. Finish with a layer of biscotti.

It is best to press the cake together a little with a flat lid and put it in the refrigerator overnight.

The next day, remove the pineapple malakoff cake from the mold and spread with whipped cream and decorate.

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