INGREDIENTS
For pasta breeze:
• 250 grams. Of flour
• 250 grams. icing sugar
• 250 grams. of margarine
• 1 egg
For the filling
• 250 grams. whipped cream
• ½ pineapple
ELABORATION:
• Put the margarine about salve, putting it in a dish and speeding with a whisk or a wooden spoon, spread is prudent to leave for maybe a couple hours outside the icebox) until rich.
• Keep blending while the glass sugar is included.
• When very much blended egg is added and keeps on working the batter before including the flour.
• We should get a firm and homogeneous mass without knots. To accomplish this you can utilize your hands.
• It is wrapped in a plastic sheet and permitted to remain in the base of the icebox 24 hours
FILLED
• Line a preparing dish with pasta breeze.
• Bake at low warmth for 10 or 15 minutes.
• Remove from stove and let cool.
• Meanwhile, clean the pineapple, by peeling and expelling the heart, before cutting into little pieces.
• When the pasta is cool we cover the base of the cake with whipped cream, cream we put on pineapple lumps.
• Spread the remaining cream with the assistance of a baked good pack to shape designs on the pineapple.