Frozen layered cake with pineapple-butter filling.

Steps

1. Cream butter and icing sugar until fluffy.
2. Add egg yolks one at a time, beating after each and scraping sides with scraper.
3. Add vanilla, pineapple and almonds.
4. Beat egg whites until stiff but moist and fold into mixture gently.
5. Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue in layers until all cake and mixture are used up, ending with mixture.
6. Cover with foil and freeze for 24 hrs. When ready to use take out and thaw; decorate with whipped cream; keep refrigerated.

Notes

• Use firm ripe mangoes (Julie, Rose or any other that is not stringy). Chop mangoes in small pieces and use in place of pineapple.