Russell Hobbs 20360-56

 1 cup sweetened condensed milk
 54 sponge fingers
 1/4 cup water
 1 cup sugar
 1 can sliced pineapple.
 6-10 maraschino cherries
Use the juicer to obtain the pineapple extract. With a mixer, beat the butter until creamy.
Slowly add the sugar, egg yolks and sweetened condensed milk. Continue beating until
fluffy and then add the pineapple extract.
Grease a spring mould lightly with butter and build the cake by covering the bottom and
sides of the mould with sponge fingers slightly moistened with the canned pineapple
syrup. Then add a layer of cream and another layer of sponge fingers and so on. Finish
with a layer of cream. Cool the cake in refrigerator for three hours and then remove it
from the mould.
Make caramel by boiling sugar and water. Decorate the cake with pineapple slices,
maraschino cherries and caramel threads. Using a spring mould will yield the best
results.
Carrot, apple & pineapple cake
 200g carrot
 200g pineapple
 200g apple
 1 cup coconut (grated)
 3 cups flour
 1 tablespoon baking soda
 1 tablespoon cinnamon
 1 cup sugar
 1 cup honey
 4 eggs
 1 cup oil
 1 packet vanilla sugar
 1 cup chopped nuts