Pineapple Icebox Cake

Recipe by WizzyTheStick
READY IN: 24hrs 20mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces butter
  • 1 12
  • 4
    eggs (separated)
  • 1
    teaspoon vanilla
  • 2
    cups pineapple slices (diced)
  • 1
    cup brazil nut (chopped)
  • 1
    sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavour than a plain)
  • 2
    cups whipped cream
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DIRECTIONS

  • Cut the cake into one inch thick slices.
  • Cream butter and icing sugar until fluffy.
  • Add egg yolks one at a time, beating after each addition and scraping the sides.
  • Add vanilla, pineapple and brazil nuts.
  • Beat egg whites until stiff but moist and fold into mixture gently.
  • Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
  • Cover with foil and freeze for 24 hours.
  • When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
  • Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.
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