Pineapple Layer Cake

1. Chiffon cake 
2. Pineapple syrup 
3. Pineapple filling 
4. Diplomate cream 
5. Whippable icing 

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.