Ice Box Cake

• 1 sponge cake (or hot milk sponge)
• 6 ounces butter
• 1 12 cups icing sugar
• 4 eggs, separated
• 1 teaspoon vanilla
• 1 (20 ounce) can crushed pineapple (drained)
• 12 cup chopped blanched almond (or more)

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.
6. Then a layer of pineapple-butter mixtures; continue to layer until all the cake and mixture are used up ending with mixture.
7. Cover with foil and freeze for 24 hours.
8. When ready to use take out and thaw; decorate with whipped cream; keep refrigerated.
9. Variation: Chopped drained peaches can be substituted for crushed pineapple.

cake, butter, icing sugar, eggs, vanilla, pineapple, blanched almond

Taken from www.food.com/recipe/ice-box-cake-54388 (may not work)