Preheat oven at 165°

Dab the pineapple cubes to absorb the excess liquid and lightly flour them.

Separate the egg whites from the yolks.

Beat the whites in a bowl until stiff. Cover with plastic wrap and put in the fridge.

In another large bowl pour all the sifted dry ingredients.

Make a hole in the center of the dry ingredients and add the oil, the yolks, the pineapple juice, the vanilla extract without mixing.

Mix all the ingredients with a hand whisk.

Gently combine whites whipped gently, with movements from the bottom up.

Add the chopped pineapple

Butter and flour or coat with parchment paper a chiffon cake pan. If the mold is the chiffon cake one, it should not be buttered and floured.

Pour the dough into the mold.

Bake at 165 ° for 55 ', then at 170 ° for 10'

After this time take out of the oven and turn the mold upside down on a plate. When the cake is ready it will come off on its own

With the indicated ingredients, perform the same steps as the cake, lowering the cooking time from 65 'to 45', using a normal 20 cm mold.

Beat the egg yolks with the sugar and flour until the mixture is white and fluffy

In a saucepan, gently heat the milk and fresh cream with vanilla without boiling.

When milk and fresh cream vibrate, remove the vanilla pod and pour the mix of whipped egg and sugar over it.

When the milk from below begins to "invade" the whipped cream, whisk the cream will thicken immediately. Turn immediately off the flame or it will be like and omelette.

Pour it into a glass pan, cover in contact with plastic wrap and let it cool completely.

When the cream is cold, whip the cream with the icing sugar until stiff and add it gently to the custard.

Horizontally slice the cake in half or in three layers.

Place the first layer on the serving plate

Spread the layer with half of 1/3 of the diplomatic cream with a piping bag. Cover with the second layer and spread the second half of the 1/3 of cream. If you have sliced the cake in two, just use 1/3 of the cream.

Spread the remaining 2/3 of diplomatic cream over the whole cake (circumference and top side).

Chop in little cubes the second cake and cover the whole cake.

Refrigerate at least 5 hours, overnight is better.