Juice of canned pineapples Whipped Cream Chopped Pineapple Cherries
Method:- - In a bowl mix the dry ingredients. - In another bowl mix wet ingredients properly. - Add the dry ingredients to the wet ones in 2 batches. - Add milk if the batter is too thick. - Grease a 7 inch round baking tin and place a parchment paper at the bottom. - Pour the cake batter in the tin. - Bake in a preheated oven at 180°C for around 25-30 minutes. - Once the cake is out of the oven, cool it for 5-7 minutes and unmould it and remove the parchment paper. - Let the cake cool down to room temperature. - Cut the cake into halves from the middle and keep the top layer aside. - Apply the juice of canned pineapples till the cake is soaked. - Apply a layer of whipped cream to the base and top with chopped pineapples. - Take more whipped cream and spread it on the chopped pineapples. - Soak the top layer of the cake with the pineapple juice and place it flat side up on the cake and soak it again with the pineapple juice. - Cover the cake with a layer of whipped cream. - Refrigerate the cake for 15-20 minutes. - Apply a second layer of whipped cream and flatten the top using an offset palette knife. - Decorate with whipped cream, pineapple chunks, and cherries.
