For the cream, put the egg yolk and cornstarch in a small saucepan and mix with a whisk, add the pineapple drink in a trickle always stirring and place on the heat. Cook until thickened. For the cake, in a bowl beat the egg and egg white with the sugar until dissolved. Add the pineapple drink and oil; stir. Add the sifted flour and baking powder and stir. In an aluminum baking dish put the sugar and pineapple drink, place on the stove and caramelize. Put in the coarsely chopped almonds and pour over the mixture. Spread the cream by spoonfuls and bake in the oven at 180° for about 35 minutes, do the toothpick test. Remove from the oven and unmold the cake while still warm, if any caramel sticks to the pan place it on the stove so it softens and you can sprinkle it on the surface of the cake.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”