Pineapple Caramel Slice & Pineapple Sauce

Aloha nui loa, everyone!
Yesterday i had way too much confidence and I said, who can't do a pineapple souffle from scratch?! I found out that at least I couldn't :P
But i will share a very nice recipe i came across while experimenting :) I decided I'll call it "pineapple caramel slice" and to prove how good it was to you i will only say this much: it was gone in not more than 1 hour... using only two eaters ... and i promise, the only reason i didn't make one more on the spot, was the lack of another can of pineapple. And as i already told you: in Germany there is a general censoring hour for shopping, the we crossed when we cut the cake...

Oh well, back to the real stuff ;) Have fun with the recipe and don't forget: just have fun there, don't worry about it. And if it doesn't end up the way you wanted it, just call it something else ;)

Beat 2 whole eggs and 4 table spoons of sugar until fluffy. open a middle sized of canned pineapple chunks. Drain the pineapple but keep the juice!!! after the chunks are dry-ish, mash up 10-12 ladyfingers and mix the two things together. Then add a couple of spoons of the egg-foam onto the pineapple, mix it well and when done, pour it over the rest of the eggs. mix gently, but incorporate well. Grease a 26" pan and pour the batter in it. Place in a 150 degree C oven and cook for about 15 minutes, then lower the heat to about 70 degrees and cook until slightly dark brown on top. The cake is done ;)

Sauce:
Put the pineapple juice in a pan, and add water to it (1 to 1 measurement). Bring it to a boil. In the meanwhile mix one tablespoon of vanilla pudding powder with a couple of drops of vanilla essence and some lemon zest. Gradually add about 5-8 tablespoons of cold-ish water to it and mix until well blended together. Add to the boiling juice-water mix, and bring it to a boil. Be careful: when boiling a foam might form, that will want to come out of your pan at any cost. But don't get scared: lower the heat, and stir, then when everything is relaxed again, raise the heat and so on... Do this thing (as in boiling and stirring the sauce) for about 5-7 minutes. Even though it will get 100% transparent at a point (or at least it did for me) don't worry if while cooling down it will become opaque.
We ate it with whipped cream and the sauce was still lukewarm when we served it.

I promis you will love it. One more advice: the slices you cut should not be much wider than the spatula you are going to "scoop" them out with. Otherwise, since the dough is so fragile, it fall apart, and will affect the overall outlook of your serving. But you can always cut two slices, and put them slightly on top of each other. Then comes the whipped cream, and then, the pineapple sauce (DROOOOOOOL!!!)

Well, see you next time!!
O.