For Time:
1. Whisk well the eggs, margarine and sugar. Add the warm milk and beat some more. Turn off the mixer, gradually add flour and baking powder (all chopped). Pour into a round mold (20 cm), oiled and flour, and bake lightly.
For the stuffing:
1. Peel and chop the pineapple into small pieces. Cook with 1/2 cup sugar if the pineapple is sweet or 1 cup sugar if pineapple is sour. Do not add water and cook in slow cooker, stirring, until fully combined. This takes about 10 minutes. Leave to cool and then glue to remove formed broth. Ditch the broth and reserve the cooked pineapple.
2. Melt chocolate with cream, add vanilla essence.
3. Mix everything then add the reserved pineapple. Freeze it until it’s consistent.
For the coverage:
1. Place the egg whites and sugar in a pan and let it boil on fire, stirring quickly. Heat well, but don’t let the egg whites cook. Whisk in an electric mixer with vanilla drops until consistent to work with a pastry bag.
Mounting:
1. Wait for pie dough to cool and cut into 2 halves. Wash each one with a syrup of their choice (I wet it with milk and sugar). In the same way the cake was baked, place half of the dough.
2. Pour all the filling and cover with the other half. Leave to refrigerator for approximately 4 hours to reaffirm. Remove and cover with meringue.
3. Decorate to taste, and ready!
