Directions:
- Make cake layer: Preheat oven to 350°F. Oil bottom and sides of a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan and line bottom and sides with parchment paper.
- In a food processor finely grind nuts with flour and salt. In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and mixture forms a ribbon when beaters are lifted (about 10 minutes with a standing mixer or about 15 with a hand-held mixer). Fold flour mixture into egg mixture gently but thoroughly. Spread batter evenly in jelly-roll pan and bake in middle of oven until golden and springs back when lightly touched, 10 to 15 minutes. Cool cake layer in pan on a rack. Cake layer may be made 3 days ahead and kept wrapped well in plastic wrap at cool room temperature.
- In a food processor pulse undrained pineapple 3 seconds. Drain pineapple in a sieve set over a bowl (you will have about 2 cups) and reserve juice for another use.
- Assemble trifle cake: Invert cake layer onto a work surface and peel off parchment. With a long serrated knife trim layer to form a 14 x 7-inch rectangle, reserving trimmings. Halve rectangle crosswise to form two 7-inch squares and carefully halve squares horizontally (for a total of four 7-inch squares). Horizontally halve reserved trimmings.
- Put 1 square on a cake plate. With a spatula spread 1/2 cup pineapple evenly over square. Top pineapple with 1/2 cup sabayon, spreading evenly. Make more layers in same manner with remaining 3 squares, pineapple, and sabayon, ending with sabayon. Piece together enough reserved trimmings to form a fifth square over sabayon. Chill cake, covered, at least 1 hour and up to 2 days.
- In a bowl with an electric mixer beat cream with sugar until it just holds soft peaks and with a spatula spread whipped cream over top and sides of cake. Cake may be fully assembled 1 day ahead and chilled in a cake keeper or covered with an inverted bowl. Bring cake to room temperature before serving (about 30 minutes).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.46 Kcal (1036 kJ) | ||
| Calories from fat | 110.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 19% | |
|---|---|---|---|
| Cholesterol | 182.4mg | 61% | |
| Sodium | 261.17mg | 11% | |
| Potassium | 101.65mg | 2% | |
| Total Carbs | 27.46g | 9% | |
| Sugars | 14.04g | 56% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 7.62g | 15% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1mg | 6% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 265.5 Kcal (1112 kJ) | ||
| Calories from fat | 118.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.15g | 19% | |
|---|---|---|---|
| Cholesterol | 195.7mg | 61% | |
| Sodium | 280.2mg | 11% | |
| Potassium | 109.06mg | 2% | |
| Total Carbs | 29.46g | 9% | |
| Sugars | 15.07g | 56% | |
| Dietary Fiber | 0.63g | 2% | |
| Protein | 8.17g | 15% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.1mg | 6% | |
| Calcium | 43.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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