Pineapple Caramel Cake

Ingredients

• First layer:
• Plain biscuits (amount as needed)
• 1/2 cup liquid milk
• Second layer:
• 2 cans pineapple with their juice
• 4 packets powdered crème caramel
• Third layer:
• 2 cups whipping cream
• 1 can clotted cream (qishta)
• 6 triangle cream‑cheese portions
• Decoration:
• Coarsely ground pistachios
• Pineapple pieces
• Recipe and preparation method for the pineapple cake with crème caramel, from a friend of Shou Tabkhin Al‑Youm site:
• Hanadi Al‑Ayass
• Click Hanadi's name to visit her page and discover more of her tasty recipes.
• Click the link to make the best crème‑caramel muhallabia

Method

1. In a blender, place two cans of pineapple with their liquid and four packets of powdered crème caramel, and blend well
2. Pour the mixture into a pot and stir until it boils... the mixture will remain slightly loose but will set when it cools
3. Set it aside
4. Prepare the first layer... dip the biscuits in milk and arrange them in the pan and repeat this step a second time so that we have two layers of biscuits on top of each other
5. Pour the pineapple mixture over them and level the surface
6. Place the pan in the refrigerator for an hour until it cools
7. After the time has passed, prepare the third layer... put the whipping cream with clotted cream and cheese in a bowl and beat well
8. Pour the cream mixture over the top of the pan above the other layers and smooth the surface
9. Put the pineapple cake in the refrigerator until it sets well
10. When serving, decorate the pineapple cake with crème caramel, pineapple pieces, and ground pistachios
11. Hanadi Al-Ayas
12. Click the link to make the most delicious caramel muhallabia