Make first and cool.

Mix well in a saucepan:

4 tbsp. flour
1/2 c. sugar

Slowly add:

1 c. milk
1 beaten egg

Cook in double boiler until thick. Set aside and cool.

Drain 1 small can of crushed pineapple.

CAKE:

4 egg yolks
2 tbsp. cold water
1 3/4 c. sifted flour
1 1/2 c. sugar
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. cream of tartar
3/4 c. hot water
1 tsp. vanilla
4 egg whites

Beat yolks with cold water. Add sugar and beat until smooth. Mix vanilla with hot water. Add alternately with flour to egg mixture. Fold in stiffly beaten egg whites. Bake 25 to 30 minutes in ungreased layer cake pans in 325 degree oven. Cool.

Mix together:

1/2 lb. unsalted butter
4 tbsp. powdered sugar
1 tsp. vanilla

Add to custard and heat until the consistency of whipped cream. If too stiff add a little pineapple juice.

Split cake layers and put custard between layers. Add the crushed pineapple to the rest and spread on top and sides.