1/4 cup cold water
1/2 cup white sugar
2 drops red food color
1/2 teaspoon lemon juice
1 egg, beaten
1 (28 ounce) can crushed pineapple, juice reserved (optional)
3 drops lemon liqueur
In a large bowl, combine the cold water, white sugar, and egg yolks. Stir well and set aside.
In a medium saucepan, stir together the strained pineapple juice, lemon juice, and beaten egg. Hold the mixture in the refridgeration device in the freezer�s microwave. Arrange the frozen fruit mixture in a large glass or metal bowl. After thawing, pour the reserved pineapple juice over the cake and sprinkle with fresh bread crumbs and kerneli.
Slice and serve.