How to make
For this pineapple cake, first, cut the fruit, if it is sliced (for me it was ready cut). In a bowl, mix the cream, milk and honey.
Beat with a wire whisk, so that there are no lumps. Add the fruit and honey and stir with a spoon.
Arrange ladyfingers in a mold with a removable bottom, by first soaking them very lightly in some of the fruit juice, then carefully dividing them into two and distributing them on the walls and bottom of the mold, which we have previously covered with cling film.
Pour the remaining juice into the milk mixture and stir.
Prepare the gelatin according to the description on the package. Leave it to cool and very carefully, in a thin stream while stirring, pour it into the already prepared mixture.
Pour it over the ladyfingers and gently shake it to spread it out evenly (I crushed 7-8 tea biscuits on top).
Cover it with cling film and put it in the fridge for a few hours (I prepared everything the night before, but 6-7 hours are enough if you do not want to wait).
When the jelly has formed, take it out of the fridge and remove the ring from the cake tin. Put it in a cake plate.
Then very carefully remove the cling film. It is not difficult, because everything is already turned into jelly and the foil can be pulled out from the bottom without any problems. However, you must be careful not to spoil the integrity of the delicious ladyfinger cake.
Finally, decorate the light and delicious ladyfinger and pineapple cake with grated dark chocolate.
