28 Jul 2022
Whip the Tegral Chiffon Cake, eggs, and water in a mixing bowl with a whisk attachment at high speed for 6 min., adding the oil gradually in the last minute. Use 150 g of chiffon for a 16 cm ring. Bake in a deck oven at 180 °C for 30 - 35 min. in a closed damper. Cool down and cut 3 slices per chiffon.
Boil the water, sugar and Classic Ananas. Let it cool down before use. Use 40 g per layer for 16 cm diameter cake.
Spread 40 g per layer for 16 cm diameter cake.
Mix the water and Cremyvit Classic in a mixing bowl with a whisk for 5 min. at medium speed. Then let it set 10 min. before use. Mix the Cremyvit Classic custard and stiff peak whipped Splendid together. Use ± 100 g per layer for a 16 cm diameter cake.
Whip the Splendid in a mixing bowl with a whisk attachment at medium speed to keep a smooth texture.
Warm up the Carat Coverlux White to 40 °C. Spread some stripes on a baking paper with a comb and cut at the desired size when set. Add some green liposoluble color into the Carat Coverlux White and spread in between 2 plastic sheets to cut some discs before it sets. Give a shock cooling to have a better shine before pealing the plastic.
Soak a slice of chiffon cake with the pineapple syrup. Add the pineapple filling and pipe the diplomate cream. Repeat twice and top off with the last slice of soaked chiffon cake. Cover with whippable icing and pipe the decoration. Add the green discs of decoration.