Time: 15 minutes
Ingredients:8 OZ tub of whipped cream (Tip 1 and 2)
2 to 3 tbsp powdered sugar
few drops of pineapple essence (4 to 5 drops)
1/4 cup pineapple chunks
8 to 10 glazed cherries
2 sheets of pineapple flavored sponge cake (8 x 4 x 1) (Tip 2)
10 x 10 inch square hard cardboard wrapped with aluminum foil
Method:1) Add pineapple essence and sugar in whipped cream. Fold very gently. Do not whisk vigorously. Whipped cream looses its foamy texture if over mixed.
2) Place one cake sheet on card board. Slather whipped cream on that cake sheet evenly. Make 0.5 to 1 cm layer. Spread pineapple chunks.
3) Put second sheet of cake on top and spread whipped cream evenly. Also spread it on four vertical sides. Make all sides smooth.
4) If you have icing bag, then fill it with whipped cream and decorate the cake. Also, use pineapple chunks and glazed cherries for decoration.
Serve immediately. Or refrigerate.
Tips:
1) Whipped cream melts if kept at room temperature. So be quick when working with whipped cream. Keep all the ingredients ready and then bring the whipped cream out of the fridge.
2) Whipped cream can be made at home by whipping heavy cream. Pour chilled heavy whipping cream into chilled bowl. Beat until it forms soft peak. Soft peaks should fold over when the beaters or whisk are lifted. At this point, add 2 tbsp sugar and few drops of pineapple essence. Beat again until mixture thickens and becomes foamy. Continue beating until cream reaches desired consistency.
3) When you bake the cake, it will rise and might create a bump on the surface. To get nice and even cake sheet, run a serrated knife horizontally just below the bump to cut it. Then cut the square cake into two equal rectangles. This way you will get two sheets of sponge cake.
4) At the time of cutting cake, use sharp knife.
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