PINEAPPLE AND OREO CAKE
INGREDINETS
VANILLA SPONGE (ROUND) 350 GRAMS
CREAMBELL PINEAPPLE TOPPING 300
GRAMS
CRUSHED OREOS 04
NO
FRESH CHOPPED PINEAPPLE 100 GRAMS
SUGAR SYRUP 120GRAMS
CANDIES & MARSHMALLOW FOR GARNISH
METHOD
- Whip Creambell PINEAPPLE WHIP TOPPING in a glass bowl with electric beater up to straight peaks and keep in refrigerator
- Crush Oreo cookies by rolling pin or in food processor and keep aside.
- Divide the vanilla sponge into three equal layers and soak in sugar syrup.
- Take 100 grams of Creambell whipped Pineapple Cream and add finely chopped fresh pineapples.
- Fill pineapple cream in both the layers evenly.
- Press the cake nicely after filling to avoid air pockets.
- Add crushed Oreo in remaining pineapple cream and frost the cake.
- Fill remaining cream in a piping bag and make drops on top.
- Garnish the cake with candies and marshmallow.
Tips & Tricks
- Keep glass bowl in freezer for few minutes to get shiny and smooth whipped cream.
- Use fresh ripe pineapple to make cake tastier.
- Soak all the layers properly in sugar syrup to avoid dryness in cake.
- Add few tablespoon of liquid cream before making drops on top. This will make drops more smooth and shiny.
- Use cake scrappers to make cake more sharp from edges.
- Keep freshly made cake in 3 to 5 degrees always.
Recipe courtesy chef Harsh Bharti
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