1 cup sugar
1 ½ cup flour
4 tablespoons butter
4 tablespoons margarine
1 can of cut pineapples (small junks, but not crushed)
1 teaspoon powdered sugar
Okay now bear with me, you can get this at any Polish store, you need “budyn smietankowy” - trust me you won’t regret this!
Optional: Chocolate frosting
For the base (sponge cake):
1. Pre-heat the oven to 330ºF
2. Beat 6 eggs with 1 cup of sugar until mixed, add 1 ½ cup flour to the mixture and mix all together. Bake for 35-40 mins. Take out of oven and let cool 30 mins. Peel the top layer off (the crust). Do not use any butter or nonstick spray for the baking pan! Use baking sheet instead. Use a toothpick to ensure the cake is fully baked. Stick the toothpick in the middle of the cake and if it comes out clean, you are good to go! :)
For the top layer – the good stuff!
1. Mix the butter, margarine, 4 egg yolks (separate the egg whites from egg yolk!), and powdered sugar together. Put aside. Now, the tricky stuff:
2. Open the can of pineapples, measure out half a cup of the pineapple juice and cook it until it starts boiling a little.
3. Add budyn smietankowy to the remaining pineapple juice and mix it together. Make sure there are no clumps.
4. Add the mixed budyn smietankowy to the pineapple juice that is cooking, mix well, and cook for about 1 minute. Put aside, it should be very thick and yellow looking.
5. Wait until it cools off. Once it is not too hot, start slowly mixing it together with the previously made mixture. A teaspoon at a time.
6. Cut up the pineapples into small squares and add to the custard. Mix together and distribute evenly on your sponge cake. Make sure the cake is not hot! You can drizzle some chocolate frosting on top, but I prefer without it. Enjoy!