Ingredients (Cake):

• 8 eggs

• 1 ½ cup sugar

• 1 ½ cups flour

Ingredients (Cream):

• 1 liter milk

• 10 tbsp sugar

• 400 ML hot boiling water

• 5 (3 oz) apricot jello packs

• 15 oz whipping cream

• 2 cans sliced pineapple rings

Directions (Cake):

1. Mix eggs and sugar very well w/ mixer until white in color. Add in flower by hand and fold in gently.

2. Bake 350 for 45 min. Will need to split cake in half later.

Directions (Cream):

1. Boil milk and sugar together and let cool down in room temperature.

2. Mix boiling water and jello packs together and let cool in room temperature until watery but thick.

3. Mix milk and water liquids together.

4. Add whipping cream to mix and place in fridge to get thick

5. Lay out plastic wrap all around 3 qt glass baking sheet so you can fold all ends in later.

6. Start with bottom layer of pineapple rings, then half cream mixture, then cake (drizzle pineapple juice all over cake), add another layer of cream, and cake again (and drizzle more pineapple juice).

7. Wrap it all up and let firm up in fridge overnight.