- In a bowl add butter, olive oil and castor sugar whisk it together until it forms a smooth paste.
- Add condensed milk followed by pineapple essence, vinegar, and lukewarm milk.
- After combining the ingredients together sift dry ingredients into the bowl.
- Combine together using the cut and fold method.
- Do not whisk aggressively as it’ll let the air escape which will be formed after the reaction of raising agents i.e., baking powder and soda with vinegar.
- Brush the cake tin with oil and then coat it with flour.
- Pour in your batter to the center of the tin gently and tap it on your working station gently to let the excess air bubble escape and the batter is evenly spread.
- Preheat oven at 200⁰C for 10 minutes, put cake tin in the middle rack at 180⁰C.
- Cook for 25 to 30 minutes and check with a knife by piercing the center if it comes out clean your cake is cooked.
- For icing
- Slice the cake carefully into 3 equal-size slices.
- Be careful as the slices will be very thin so do not break them. Also, as it’ll be coated with cream so no worries if you break them.
- Now, let us arrange all the decorations and icing.
- Whip the cream till it attains the peak consistency and refrigerates it so it cools down and retains its shape.
- Remove pineapple’s peel and divide it into 2 halves. We’ll be using it for garnish and layering purposes.
- Thinly slice pineapple and dip it into colored water for an hour so it absorbs color, in a preheated oven place these slices in the oven at 150⁰C for 20 minutes. Keep checking for any burns as the slices are very thin, they may burn easily.
- Take the canned pineapple and collect the syrup inside it in a bowl, this syrup will be used for moistening the cake.
- Finely chop ¾ of the canned pineapples save the rest for garnish.
- If you’re a cake stand use it or else you can use a base of any stainless-steel plate to proceed.
- place the cake slice and moisten it with syrup from pineapple tin and apple whipped cream followed by chopped tin pineapple.
- Put the second layer and repeat the same step but this time layer it with fine chops of fresh pineapple which we saved earlier.
- Apply the third and the last layer and moisten it with syrup and apply the final coat of whipped cream and also fill the sides.
- Now for finishing and smoothening the surface use a pallet knife or any big knife dipped in warm water because a warm knife will smoothen the surface without sticking to the cream.
- Spread some pineapple crush on the top surface to get a glossy layer and then decorate with your choice of garnish.
