PINEAPPLE FRESH CREAM CAKE
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Ingerdients:
Cake
1: sugar 100g
2: plain flour 100g
3: butter 115g (unsalted)
4: milk 1/3 cup
5: eggs 2
6: vanilla essence 1 tsp
7: baking powder 1 tsp
8: salt a pinch
Filling:
1: icing sugar 1 cup
2: double cream 2 cups
3: pineapple bits 565g
4: pineapple juice 1cup (from the can)
5: pineapple rings (as many required for deco)
6: glazed cherries (as many required for deco)
Recipe:
1: preheat oven 180c, 350f, gas mark 4.
2: grease the cake tin 8inch and place the baking paper in the bottom and sides and grease again, keep aside.
3: keep the cream in the fridge till needed.
4: in a bowl sieve the flour, baking powder and salt, keep aside.
5: in a separate bowl add sugar, butter and whisk till light and fluffy for 5 minutes.
6: add the vanilla essence and one egg at a time and beat.
7: then the flour mix and beat, then add the milk and mix it in.
8: pour the batter in the cake tin and bake it for 30 to 35 minutes or when a tooth pick inserted comes out clean. once baked let it cool down completely.
9: now cut the cake horizontally.
10: in a bowl add the cream and icing sugar and beat till gets thick, then add the pineapple bits with as much cream required mix and keep aside.
11: moisten the cake with the pineapple juice about 7 to 8 tbs on each side of the cake, then add the cream mixture and place the other half of the cake on top.
12: cover the cake with the remaining cream and place the pineapple rings and cherries.
Serve & Enjoy
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