Pineapple Cream Sponge Cake
This dessert was made to go with a nice hot cup of tea!
Aged Care
Desserts
Australian
Ingredients per serve
Method
-
Sponge cake 400.0 g
-
Tinned pineapple in juice, drained 300.0 g
-
Cream 150.0 ml
-
Custard 250.0 ml
Preparation
-
Method
- Cut the sponge into squares of 40g each, then slice in half along the middle.
- Bring thecustard 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.
-
Chef Tip
- Recipe can also be made in a large tray.
