Refrigerated Ladyfinger Cake

Information

This is a delicious refrigerated cake using Lady finger. It is nice sweet a creamy cake that is very popular in Curacao on the holidays.

Ingredients

• 1 package ladyfinger cookies
• 1 medium can (about 10 oz) crushed pineapple in juice
• 1 lime
• 1 egg yolk
• 1 cup sugar
• 1/2 lb (2 sticks / 1 cup) butter, softened
• 1 bottle Avoset whipping cream, chilled
• Chocolate sprinkles, for decoration
• Rum, to taste (optional)

Preparation

1. Using a hand mixer, beat the softened butter and sugar together until smooth and creamy.
2. Beat the egg yolk, then gradually mix it into the butter and sugar mixture until well combined.
3. Drain the crushed pineapple, reserving the pineapple juice in a separate bowl or glass. Add the drained pineapple to the butter mixture.
4. While mixing slowly, squeeze the lime juice into the pineapple mixture and continue mixing until well combined.
5. Add a small amount of water and sugar to the reserved pineapple juice, if needed, adjusting the sweetness to taste.
6. If the cake is being prepared for adults, add a little rum to the pineapple juice mixture, to taste.
7. Dip each ladyfinger into the pineapple juice mixture for about 4 seconds, just long enough to moisten it without making it too soft. Arrange the soaked ladyfingers in a single layer in the bottom of a glass baking dish.
8. Spread a layer of the pineapple-butter mixture over the ladyfingers. Repeat the layers of soaked ladyfingers and pineapple-butter mixture until all of the mixture has been used.
9. Whip the chilled cream until light, fluffy, and able to hold soft peaks. Spread the whipped cream evenly over the top of the cake.
10. Decorate the top with chocolate sprinkles.
11. Cover and refrigerate for at least 4 hours, or until thoroughly chilled and set. For the best texture, refrigerate overnight.
12. Slice, serve chilled, and enjoy!