Directions:
For Dough:
Beat the eggs, margarine and sugar well. Add the warm milk and beat some more. Turn off the mixer, gradually add the flour and baking powder (all sifted). Pour into a round mold (20 cm), greased and floured, and lightly bake.
For the filling:
Peel and chop the pineapple into small pieces. Cook with 1/2 cup of sugar if the pineapple is sweet or with 1 cup of sugar if the pineapple is sour. Do not add water and cook over low heat, stirring, until fully combined. This takes about 10 minutes. Let cool and then strain to remove the broth formed. Discard the broth and reserve the cooked pineapple.
Melt the chocolate with the cream, add the vanilla essence.
Mix everything together and then add the reserved pineapple. Freeze until it is consistent.
For the coverage:
Place the egg whites and sugar in a saucepan and bring to a boil, stirring quickly. Heat well, but don't let the egg whites cook. Beat in an electric mixer with drops of vanilla until consistent to work with a pastry bag.
Mounting:
Wait for the cake dough to cool down and cut it into 2 halves. Moisten each with a syrup of your choice (I moisten with milk and sugar). In the same form in which the cake was baked, place half of the dough.
Pour all the filling and cover with the other half. Take to the refrigerator for approximately 4 hours to firm up. Unmold and cover with the meringue.
Decorate to taste, and done!
