Pineapple Icebox Cake

Name: Pineapple Icebox Cake
Ingredients: 6 ounces butter; 1 1/2 cups icing sugar; 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

8 ingredients

9 steps

Ingredients

6 ounces butter
1 1/2 cups icing sugar
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

Directions

1

Cut the cake into one inch thick slices.
2

Cream butter and icing sugar until fluffy.
3

Add egg yolks one at a time, beating after each addition and scraping the sides.
4

Add vanilla, pineapple and brazil nuts.
5

Beat egg whites until stiff but moist and fold into mixture gently.
6

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.
7

Cover with foil and freeze for 24 hours.
8

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.
9

Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.