Okay, I must admit I’m rather excited about this particular recipe so I’ll launch straight into it rather than try and get into some sort of esoteric lead-in paragraph. This recipe is just pineapples all the way. And so rich and yummy..An assured crowd pleaser!
Recipe courtesy: Martha Stewart
1 recipe sponge cake (I used pineapple essence instead of vanilla)
1 tin pineapple slices ( I used fresh ones)
250 gm whipping cream
6 tbsp powdered sugar
Yellow colour (if required, a pinch)
1 tsp pineapple essence
Almonds- 2 tbsp toasted
Water 2 tbsp
Prepare a pineapple sponge cake. Let it cool and cut horizontally into 2 pieces.
Beat the chilled cream till it becomes stiff and forms soft peaks, add sugar and essence and mix well. Chill.
Chop the pineapple very finely.
Prepare praline topping – Add sugar to the water in a saucepan and boil. Let it caramelize. Stir in the almonds and take off heat. Spread on a steel plate and let cook. Grind coarsely when cool.
Soak the 2 pieces of cake with the pineapple syrup. Since I used fresh pineapples I used sugar syrup mixed with 1tbsp of rum to soak the cake. But remember do not make it too moist. Just 4-5 tbsp should suffice for each piece of cake.
Spread 3-4 tbsp of the chilled and beaten cream over the base of the cake.
Now sprinkle some pineapple pieces all over the cake. Carefully place the second piece of cake over the base of the cake. Press gently and now spread the remaining cream icing all over the cake. Chill. Decorate with chopped pineapple pieces and the praline topping.