Easy Pineapple Cake soft and indulgent

1 Whisk the egg yolks in a bowl with the sugar and a pinch of salt for 10 minutes.

2 Add (while still beating) 1 fl oz (3 cl) of hot milk, the flour and butter as well as a teaspoon of baking powder.
Pour half of the batter into a buttered mold.

3 Drain the pineapple chunks by collecting the juice, then insert them into the batter.
Cover with the rest of the batter.

4 Bake at thermostat 3 or 4 (300°F (150°C)) for 30 minutes.

5 Check the cooking by inserting a knife into the cake (it must come out dry) and unmold 20 minutes after removing from the oven and spray with a little pineapple juice (optional).