A cake recipe for all foodies:
Mix the egg yolks with two tablespoons of whipped cream. Bring the remaining whipping cream and sugar to a boil. Remove from the kitchen stove and add the whisked egg yolks until the whipped cream attracts and thickens. Remove from kitchen stove and whip until cooled.
Mix the whipped butter, candied fruit, cherries and almond kernels with the curd. Carefully mix this quantity with the thickened whipped cream and refrigerate, e.g. in a box cake tin lined with cling film (or a square flowerpot).
Serve with sugared pineapple quarters marinated in a little vodka and lime juice.
The original form for this Easter dessert has the shape of a pyramid.
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