Ingredients

• 6 medium free-range eggs
• 120g/4¼oz caster sugar
• 250ml/9fl oz whole milk
• 250ml/9fl oz double cream
• 2 vanilla pods
• split in half and seeds scraped out
• 5 medium free-range eggs
• 150g/5½oz caster sugar
• 110g/4oz plain flour
• 2 tbsp coffee essence (such as Camp)
• 25g/1oz unsalted butter
• melted
• 1 pineapple
• peeled and cored and thinly sliced
• 300g/10½oz cream cheese
• 4 tbsp icing sugar
• 1 tbsp maple syrup
• 225g/8oz dulce de leche or canned caramel
• 100g/3½oz double cream
• whipped
• icing sugar
• for dusting serve
• 110g/4oz dark soft brown sugar
• 110g/4oz unsalted butter
• 175ml/6fl oz double cream

Directions

• For the vanilla ice cream
• whisk the yolks with half the caster sugar in a large bowl until thick and creamy.
• Place the milk
• cream
• the remaining caster sugar
• vanilla seeds and vanilla pods in a pan and bring to the boil. Pour the hot milk into the whisked yolks and stir well.
• Return the mixture to the pan and cook over a very low heat
• stirring constantly with a spatula
• until the mixture is thick enough to coat the back of a spoon.
• Set aside to cool
• then refrigerate for at least one hour.
• Strain the mixture into an ice cream maker and churn until frozen
• following the manufacturer's instructions.
• For the caramel and coffee cake
• preheat the oven to 180C/350F/Gas 4. Lightly grease and line the base of two 20cm/8in cake tins.
• Whisk the eggs and sugar together in a bowl for 4-5 minutes
• or until thick and pale. Sift the flour into a separate bowl
• then gently fold it into the egg and sugar mixture until just combined. Stir in the coffee essence and melted butter.
• Divide the mixture evenly between the two prepared cake tins.
• Place the tins onto a baking sheet and bake in the oven for 15-20 minutes
• or until the cakes are risen and springy to the touch. Remove from the oven and allow to cool briefly before turning out onto a wire rack to cool completely.
• Lay the sliced pineapple on one of the cakes. Mix the cream cheese
• icing sugar
• maple syrup
• caramel and double cream in a large mixing bowl and spread over the pineapple slices. Place the other cake on top and dust with icing sugar.
• For the caramel sauce
• melt the sugar and butter in a saucepan set over a low heat. When liquid and combined stir in the cream.
• Serve the cake in slices with a scoop of vanilla ice cream and a little sauce poured over.