Place in a basin one pound of the best sifted flour, make a hollow in the center and put in it half an ounce of German yeast and a tablespoonful of warmed milk. Stir in sufficient amount of flour to form a sponge, then set it to rise in a warm place. When it has risen to twice its original size, work in the remainder of the flour a teacupful of tepid milk and a couple of eggs; then add another egg, three-quarters of a pound of butter beaten until creamy, with a tablespoonful of caster sugar, a little salt and half a teacupful of warm milk; work the paste thoroughly and add eight more eggs, one at a time. Butter a plain cylinder-mould eight inches in diameter, and pour in the cake mixture and bake; when it may be turned out of the mould and left until cold. Cut into slices and lay on a baking-sheet, dredge well with caster sugar and glaze in an oven. Then peel and slice some pineapples, place in a stewpan with some thin syrup and simmer them gently; set the trimmings of the pineapple in a mortar, and pound them thoroughly, then strain through a fine sieve, and arranging the crusts and pineapple slices alternately on the dish, forming them in a circle. Boil the syrup in which the pineapples have been cooked, till it is reduced to 32 degrees, when it may be mixed with the pounded pineapple, and the whole strained through a fine hair-sieve over the crusts and pineapple. Then serve.