Brazilian birthday cake with milkmaid

Ingredients for 1 servings:

• 2 cans of condensed milk (Milkmaid)
• 2 cans of milk (whole milk)
• 2 egg yolks
• 4 tbsp cornstarch
• 1 can pineapple, chopped
• 500 ml whipped cream
• 4 tbsp sugar
• 1 pack of desiccated coconut
• 1 cake base of your choice, 3-piece

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Birthday card

The pie filling is enough for a 3-layer pie crust. Chop the pineapple chunks into small pieces or roughly puree them with a hand blender. Collect the juice. Combine the milk, an equal amount of whole milk (use the condensed milk cans as a measure), the egg yolks, and the cornstarch in a saucepan. Heat gently, stirring constantly, and then simmer on medium heat for about 20 minutes (until the mixture thickens enough to make lines on the bottom of the pan with a wooden spoon). Remove the mixture from the heat and continue stirring for another five minutes while it cools. Soak the bottom layer of the pie crust with pineapple juice and spread half of the milk mixture on top. Arrange the small pineapple chunks on top. Place the second pie crust on top and repeat the entire process. Then soak the top layer of the pie crust with the pineapple juice and press it onto the mixture with the pineapple chunks, placing the soaked side down on the filling. Whip the cream with the 4 tablespoons of sugar until stiff peaks form, spread it over the cake on all sides, and finally sprinkle with desiccated coconut. Note: You can, of course, decorate the cake with colored icing or marzipan instead. Instead of pineapple juice, you can also soak the cake base with lemonade of your choice (e.g., guarana, Fanta).