Pineapple Glaze Cake
Recipe created by Chef Elango
Recipe Ingredients
Ingredient
Weight
What you need:
| Super Moist Vanilla Sponge | |
| Super Moist Vanilla Premix | 1 kg |
| Egg | 18 |
| Oil | 50 g |
| Water | 100 g |
| Vanilla Essence | 10 ml |
| Cake Gel | 20 g |
| Pineapple Glaze Cake | 600 g |
| Super Moist Vanilla Sponge | 160 g |
| Sugar Syrup | 60 ml |
| Pillsbury™ Ivory Cream | 200 gm |
| Chopped Pineapples | 80 gm |
| Pineapple Nugel | 100 gm |
Preparation
Method:
- Whip Pillsbury™ Ivory Topping until soft peak is formed & refrigerate for further use.
- Cut Vanilla Sponge in equal layers.
- Soak each layer with sugar syrup.
- Apply ivory cream & sprinkle chopped pineapple between each layer of cake.
- Finish cake with ivory cream making a dome shape cake.
- Pipe out pineapple glaze on entire cake & level it with plastic scraper.
- Decorate as required.
- Refrigerate for at least 3 hrs before consuming.
