Pineapple Cream Cake (Frosted)
The sunshine-yellow bakery favourite — vanilla sponge soaked, layered with pineapple crush and pineapple filling, masked in pineapple-essenced cream and crowned with a glace cherry on each rosette.
Per serving
Ingredients
- 1 8-inch cakeVanilla sponge cake
- 1/2 cupVanilla soaking syrup
- 1/2 cupPineapple crush (syrup)
- 1/3 cupPineapple filling (pieces)
- 1 tspPineapple essence
- a few dropsLemon yellow food colour
- 3 cupsWhipped cream
- 8-10Glace cherries, halved (garnish)
Method
- 1
Mix pineapple essence and a few drops of lemon yellow colour into half of the whipped cream. Keep the other half plain white.
- 2
Trim the dome off the vanilla cake and slice horizontally into 3 discs.
- 3
Place the first disc on a turn-table. Brush very generously with vanilla soaking syrup, then drizzle pineapple crush.
- 4
Spread a layer of pineapple-flavoured cream, then a small ribbon of pineapple filling.
- 5
Place the second disc, soak with syrup and crush, layer with pineapple cream and filling.
- 6
Top with the third disc and lightly soak. Mask the cake with plain white whipped cream for a clean exterior.
- 7
Pipe yellow pineapple-cream rosettes on top, place a glace cherry half on each rosette, and refrigerate at least 2 hours before slicing.