- Sugar - 180 Grams (For pie :)
- Oil - 30 Grams
- Eggs - 2 pieces (separate yolks and proteins)
- Cornstarch - 80 Grams
- Vanilla Extract - 2.5 Gram
- Water - 120 milliliters (+2 tablespoons)
- Canned Pineapple - 230 Grams
- Baking for baking - 1 piece (diameter about 23 cm).
- Egg white - 2 pieces (For merengi :)
- Sugar - 90 Grams
- Salt - 1/8 teaspoons
- Potassium Bitartrate - 1/4 Teaspoons
- Vanilla - 1 teaspoon
Take the medium saucepan. Pour the sugar. Then put 2 tsp. butter. Separate yolks and proteins. Yolks will be useful now, and squirrels aside. Add the yolks to the pan. Mix everything well with a hand mixer. Add the starch and vanilla. Mix everything again with a mixer. Add water and crushed canned pineapple (along with the juice). And again we mix everything together. Then, place the pan on medium heat. Do not bring to a boil, stir until thick. The mass will thicken very quickly. So do not be distracted. Continue stirring. Bring the mass to a consistency of puree. Now shift the pineapple puree into your pie base. Distribute the mass evenly. If you want to leave the baking process for another time (for example, before the arrival of guests), cover it with a foil and place it in the refrigerator. Preheat the oven to 200 ° C. And start cooking meringue. In a medium bowl, add the egg whites. When the proteins begin to foam, add the remaining ingredients and continue to whisk. Beat to approximately this consistency. Put the meringue on the cake. Evenly distribute and lightly decorate, do something like a type of light waves with peaks. Then, place the cake in the oven for 5-8 minutes. Look constantly, that would not burn. Very original drawing turned out. Enjoy your meal.
Servings: 8