Slice
the cake horizontally into 2 halves.
Keep on a mesh, soft part up.
Sprinkle both the parts with the
syrup from canned pineapple (about 1
tbsp each half).
If
you are using fresh pineapple, place
the pineapple slices in 2 tbsp water
and 1 tbsp sugar. Boil it covered
for 5 mins. Cool. Use as for canned.
Chop
pineapple into tiny pieces. Drain
syrup. Whip the sugar and cream over
a tray of icecubes, till it forms
soft peaks. Do not over beat.
Fold in pineapple. Save a tablespoon
for decoration. Layer it over the
lower half cake. Place other half on
top spread the yellow icing all over
top and sides. Smoothen out with a
knife dipped in hot water.
Decorate with white icing, cherries
and saved pineapple bits. Chill for
1/2 hour before serving.
Serves 6
Shelf
Life 1 week (refrigerated)
Making time 45 mins (excluding
sponge cake making time & chilling
time)
