3 eggs, separated
5 dessert spoons of pineapple syrup
1 tea spoon of baking powder
50 gr of canned cherry
1 cup of sugar
1 cup of flour
1 soup spoon of butter
1 canned pineapple
1. Melt the butter in the cake pan, sprinkle with sugar, and arrange the pineapple and cherries decoratively on the bottom of the pan.
2. Whisk the egg yolks with the sugar and add the pineapple syrup. Then add the flour and the baking powder.
3. Add the beaten egg whites to the batter and pour into the cake pan. Cook for 40 minutes in a moderate oven.