PINEAPPLE CAKE
1 envelope gelatin
1/4 cup cold water
1/4 cup pineapple juice
Sprinkle gelatin over water & juice til soft.
1 cup sugar
2 tbsp cornstarch
3/4 cup pineapple juice/pieces
2 eggs beaten thick
ladyfingers or sponge cake
1/2 cup whipping cream
1 1/2 tsp grated lemon peel
2 tbsp lemon juice
1 cup whipped cream for topping
Micro sugar, cornstarch, 3/4 c pineapple juice til thickened.
Carefully add beaten eggs to cooled mix.
Micro until thickened.
Add gelatin and stir. Let cool slightly.
Line bottom of pan with fingers/cake pieces.
Beat 1/2 cup whipping cream until soft folds.
Fold into gel mix with lemon peel and juice.
Pour half of mix over cake pieces, cover with layer cake pieces.
Add pineapple pieces too. Pour remaining half of mix over.
Chill 2 hours til firm. Unmold and top with 1 cup whipped cream.
Decorate with pineapple half slices and cherries.