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Pineapple Dish

4 servings

Ingredients

• 250 g pineapple
• white wine (a little)
• sugar (to taste)
• 100 g flour
• 0.25 l sweet cream
• 75 g butter
• 75 g sugar (for the dough)
• 2 pcs egg yolks (for the dough)
• 4 pcs egg yolks (additional)
• 6 pcs egg whites (whipped)
• 1 cup white wine (for the sauce)
• 1 tsp potato flour (for the sauce)
• sugar (for the sauce) (to taste)
• 2 pcs egg yolks (for the sauce)

Instructions

1. Peel the pineapple, slice it, and cook it with a little white wine and sugar until it forms a compote, then strain through a sieve and let cool.
2. Whisk flour with sweet cream, butter, sugar, and egg yolks over gentle heat.
3. Once the dough has cooled, stir in the additional egg yolks and the pineapple compote, finally fold in the whipped egg whites, and bake the dish in the mold for three-quarters of an hour.
4. Meanwhile, boil the pineapple peels, reduce the resulting juice, whisk it with white wine, potato flour, sugar to taste, and egg yolks, continue whisking in a water bath until the sauce becomes thick and consistent, and serve hot with the dish.

Modernized from a treasured 19th-century German cookbook.