Ingredients
Method
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Sponge cake 400 g
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Tinned pineapple in juice, drained 300 g
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Cream 150 ml
Preparation
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Method
- Cut the sponge into squares of 40g each, then slice in half along the middle.
- Bring the CARTE D'OR Crème Anglaise to the boil and whisk in the KNORR Roux to thicken and make a Crème patisserie. Refrigerate, then place mixture in a piping bag.
- Pipe onto base of sponge portions, add the pineapple and place the other half on top like a sandwich.
- Whip the remaining cream and pipe a little on the top of each sponge.
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Chef Tip
- Recipe can also be made in a large tray.