Carrot and Cinnamon Sponge Cake with Cinnamon and Walnut Frosting

A healthy homemade cake recipe with the goodness of carrots.

Love this cake that I have been making... hope that you will enjoy it too. 

Ingredients for the Cake

1 1/2 cups All purpose flour(Maida)

3/4 cup  Caster Sugar

1  tsp Baking powder

3/4 tsp Baking Soda

1/2 tsp Cinnamon powder 

1/4 tsp Salt

1/2 cup Beaten Curd + 1/2 Milk = Butter Milk 

1 tsp Vanilla essence

1/2 cup Grated Carrot 

3/4 cup Butter 

Method

Grease 8 inch square tin with butter. Whisk the butter and sugar together until fluffy.  Add the essence and carrot into the batter and stir the ingredients together. In a bowl sieve flour, baking powder, soda bicarbonate, salt and cinnamon. Sieve all the dry ingredients together. Add little of the flour and buttermilk into the batter and whisk it, continue to add little of buttermilk and flour until the batter is of thick dropping consistency.  Pour this batter into the prepared tin and bake the cake in a  preheated oven at 180 degrees Celcius for 35-40 mins. The baking time varies from oven to oven, hence keep an eye after 30 mins. Insert a toothpick in the center of the cake to check. If the toothpick comes out clean then the cake is done. Remove the tin from the oven and let it sit for 10 mins on the cooking rack.  Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely.

Cinnamon and Walnut  Frosting 

Ingredients 

1 1/2 cups hung Curd

1/2 cup Cream Cheese 

 1/2 cup to 1 cup Icing  sugar as per the sweetness required 

1/2 tsp Cinnamon powder

 2 tbsp Walnut powder 

Method 

Beat the Icing sugar, cinnamon powder, curd and cream cheese  together. Cut the cake horizontally from the centre. Apply the frosting. Sprinkle some walnut powder. Place the top part of the cake on the frosting. Spread the frosting on top of the cake. Sprinkle walnut powder on top of the frosting. Take 3 tbsp of the frosting, add orange colour and mix it. Take a small piping bag and put the frosting in it to make the carrot. Now take another 1 tbsp of the frosting, add green colour and mix it. Put it in a small piping bag to make carrot leaves. First use the green frosting and make leaves for the carrots. Then make the carrot with the help of orange piping bag. Shape and texture it with the help of the blunt knife. Cut the cake into rectangle pieces and enjoy. 

Fresh Fruits and Dry Fruit Cake Loaf

Fresh Fruits and Dry Fruit Cake Loaf
This is an extremely healthy cake with no sugar and no oil at all. It's gooey and yummy...
Ingredients
4 tbsp of chopped Pineapple
1 small Apple chopped
1 Plum (not very ripe) chopped
10 to 12 Red Grapes seeds removed and chopped
6 Longan / Vietnamese Litchi seeds removed and chopped
1/2 cup Curd
1 cup Oats
1/2 cup Water Chestnuts Flour
6 Almonds
2 Walnuts
Few Black Raisins
Few Dry Cranberries
Few Dry Blueberries 
Few Almond Flakes
1 tsp Baking Powder
1 tsp Soda bicarbonate
Oil spray
P. S. If required then add 3  to 4 tbsp Honey. 
Method
Take Pineapple, Apple, Red Grapes, Longan (keeping few chopped fruits for garnishing), honey (optional),  almonds, walnuts, black raisins, baking powder, soda bicarbonate, curd, oats and water chestnut flour. Blend all the ingredients in a blender. Add milk if required to make it into a thick dropping  consistency. If it is watery then add more oats. Take take a bread loaf tin. Spray oil in the tin. Add the batter, garnish it with chopped fruits, almond flakes, cranberries and blueberries. Bake it in a preheated oven for 1 hour and more  at 160 degrees. Check it by pricking a toothpick. If it comes out clean then it is done. Let it cool and then slice it.

Red Velvet Cake with Almond White Chocolate Mousse Shots.......

Red Velvet Cake with Almond White Chocolate Mousse Shots.......
Red Velvet Cake
Ingredients
2 1/2 cups of All Purpose flour
2 tbsp Cocoa powder
1 cup of Caster Sugar
1 cup of Butter / Oil
1  tsp Baking powder
1 tsp Soda bicarbonate
1 cup or more Butter milk ( 1 cup milk + 2 tbsp Curd)
1 tsp or more Red colour
1 tsp Vanilla Essence

Method
Take a mixing bowl, add sugar and butter and beat it well till light and fluffy. Sieve the flour, cocoa powder,  baking powder and soda bicarbonate. Add half the flour and half butter milk and beat it. Add rest of the flour and butter milk till thick dropping consistency is  achieved. Add the colour and essence and mix it. If requires add more colour to get red colour batter. Grease a baking tray. Pour the batter in the tray. Bake the cake at 180 degrees celcius for 25 to 30 minutes in a pre heated oven.  Cool the cake and make crumbs of the cake. Keep it aside.

Almond White Chocolate Mousse
Ingredients
2 cups Whipping cream
1 cup grated White chocolate
1/2 cup Fresh cream
1 tbsp Veg Gelatine powder
1/ 4 cup Hot water
1 tsp Almond essence
2 tbsp Almond flakes

Method
Beat the whipping cream till soft peakes come. Take the cream and heat it up. Add the chocolate and mix it well till the chocolate dissolves. Take hot water in a bowl, sprinkle the gelatine powder , mix it till the gelatine dissolves. Add the gelatine to the chocolate and mix it, add the essence and almond flakes, mix it. Let the chocolate cool a bit, then slowly add it to the whipping cream and mix it. Keep it in the fridge till half set..

Red Velvet Cake with Almond White Chocolate
16 shot glasses
Red Velvet cake Crumbs
Almond White Chocolate Mousse
Almond flakes

Method
Take a shot glass. Fill 1/4 of the shot glass with cake crumbs. Mix the white chocolate mousse. Take a piping bag, add any big round nozzle, add the white chocolate mousse in the piping bag, fill up 1/4 of the  shot glass with the mousse on the cake crumbs. Fill up the remaining shot glass with cake crumbs. Press the crumbs to the level of the glass.  Add a blob of mousse on the top. Sprinkle the cake crumbs and almond flakes  on the mousse. Chill it and enjoy...

Happy Onam 2015 Instant Baked Vattayappam (Baked Rice Cake)

This Onam may the spirit of King Mahabali spread prosperity and Happiness to all.... I wanted to make some floral rangoli and celebrate the festival with sweets... I thought of this dish where it  should be traditional as well.. Instead of a cake base I made Instant Baked Vattayappam  (Baked Rice Cake) as a base and then decorated it with Coconut cream... Floral design on top of the rice cake... 

Instant Baked Vattayappam  (Baked Rice Cake)
Ingredients
2 1/2 cup Rice flour
1 1/2 tsp Dry Yeast
1/4 cup Luke warm Water
2 cup Coconut milk
1 Mashed Banana
1/2 cup Or more Sugar as per taste
1/4 tsp Salt
2 tbsp Raisins
2 tbsp Cashewnuts
1/4 tsp Cardamom powder

Method
Take  yeast, 1 tbsp sugar and lukewarm water in a mixing bowl. Keep it for 10 minutes or till it rises. In a separate mixing bowl,  add the coconut milk, sugar, salt and Cardomon powder, mix the ingredients well till the sugar dissolves. Add the liquid to the yeast, gradually add the rice flour and whisk it till no lumps remain. Add the mashed banana, raisins and cashewnut. Mix it well. The batter should be thick dropping consistency. Keep it for 10 minutes. Take a baking tin, grease the baking tin. Pour in the batter in the tin. Let it rest for 20 minutes in the baking tin. Bake at 180 degrees celcius for 30 minutes...

Vegan Beetroot Whole Wheat Cupcakes

Vegan Beetroot Whole Wheat Cupcakes
Ingredients
2 1/2 cup Whole Wheat flour
1 tbsp Cocoa powder
1cup Powder Sugar
1/2 cup Oilve Oil
1 tsp Baking powder
1 tsp Soda bicarbonate
300 Ml Coconut milk
2 tsp Vanilla essence
1 Beetroot pureè
Method
Mix and seive the flour, baking powder, soda bicarbonate and Cocoa powder together. Take a mixing bowl. Add oil and sugar. Beat it well till the oil and sugar blends well. Add the vanilla essence and beetroot puree, beat it well. Add 1/2 the flour and 100 ml coconut milk, beat it well.  Add the remaining portion of the flour and add the remaining coconut milk little at a time. Beat it till thick batter consistency is achieved. Preheat the oven to 180 degrees celcius. Take a 12 cavities cup cake mould. Add the cupcake liners. Pour the batter in the cupcake liners filling only 1/2 the level of the cupcake liners. Bake at 180 degrees celcius for 25 minutes. Cool the cupcakes and frost with vanilla  buttercream. 

Eggless coconut almond bundt cake with white chocolate ganache

Eggless coconut almond bundt cake with white chocolate ganache
Ingredients
100 grams butter
1/4 cup castor sugar
200 grams condensed milk
1 tsp coconut essence
1/2 tsp vanilla essence
100 ml coconut milk
2 tbsp curd
1 1/2 cup flour
1/2 cup fine samolina
1 cup desiccated coconut
1 1/2 tsp baking powder
1 tsp soda bi carb
1/4 cup roasted chopped almonds
Milk as required

Method
Preheat the oven to 180 degrees. Take a mixing bowl and beat butter and sugar till fluffy. Add in all the other wet ingredients except milk and beat the mixture till well blended. Mix all the dry ingredients except roasted almonds and add in to the wet batter little at a time. Beat the batter well. If the batter is dry add in milk to make it into a thick dropping consistency.  Add the roasted chopped almond and gently mix the batter. Take a bundt pan and spray the pan with oil. Pour the batter into the pan. Bake it for 35 minutes. Cool the cake and pour white chocolate ganache from top.

Gluten Free Vegan Chocolate Cake and Eggless Italian Meringue VanillaButtercream

Gluten Free Vegan Chocolate Cake

Tried making this Gluten free  -- Vegan Chocolate cake with Almond flour, Rice flour , Corn starch and coconut milk and icing with
Gayathri Kumar's recipe Eggless Italian Meringue Buttercream.... Thank you Gayathri... It came out superb... Just loved it.

http://suskitchenbysumitra.blogspot.com/2015/07/gluten-free-vegan-chocolate-cake-and.html

Ingredients 

1 cup Almond flour (to make the Almond flour just take a cup of Almonds and grind it) 

1 Cup Rice flour

1/2 cup Corn starch or Potato starch 

2 tbsp of Coco powder 

1 cup of Castor Sugar 

1 tsp Baking powder

1 tsp Soda bicarbonate 

1/2 cup Oilve oil

250 Ml +(more if required) Coconut milk or Soya milk or Almond milk 

2 tbsp Apple Cider vinegar 

Method 

Take a bowl. Sift in Almond flour, Rice flour, Cornstarch or Potato starch, Baking powder, Soda bicarbonate and  Coco powder and keep it aside. Take a bowl add in  250 ml of Coconut milk or Soya milk or Almond milk, mix in the vinegar and keep it aside. Take a mixing bowl add oil and sugar. Beat the oil and sugar till the sugar incoperates with oil. Add 1/2 the coconut milk or what ever milk in used and 1/2 the flour mix, beat the batter, add rest of the flour and Coconut milk. Beat the batter till smooth, glossy  and of thick dropping consistently.. Add in more coconut milk little at a time if required... Grease in a baking tray, add the batter in the baking tray. Bake at 190 degrees celcius for 35 to 40 minutes or till the cake is done in a preheated oven. Check the cake by pricking in a tooth pick. If it comes out smooth then the cake is done. 

Cool the cake before icing the cake. 

Eggless Italian Meringue Vanilla Buttercream

Ingredients:

1/2 cup Chickpea Brine / Aqua Faba/ Boiled Chickpea Water 

1 cup + 2 tbsp Sugar

1/4 cup Water

1 1/2 cup Butter

1 tbsp Vanilla Essence 

Method 

Take the Chickpea water and start to whip. It takes around 10 to 15 minutes. Meanwhile while the whipping is on, take the sugar and water and add it in the sauce pan. Keep the sauce pan on a low flame, mixing the sugar and water so that it melts completely. Cook the sugar and water syrup till the sugar syrup starts to boil on a high temperature for 1 minutes. If you are using candy thermometer the temperature should reach 248 degrees Fahrenheit. Take the sugar syrup off the fire. Now at this stage the meringue will also get stiff peaks. While keeping the mixer running, slowly pour the syrup inside the meringue. Keep on mixing. Make sure that the hot syrup doesn’t come in contact with the wall of the bowl or the beater. Once all the syrup has gone inside, keep on beating the meringue until the bowl is cool to touch. It will take around 10 minutes to cool down. Keep on beating and the meringue will become whiter and shiny. Once cool, start adding butter one table spoon at a time. Add a table spoon of butter and beat until incorporated before adding the next spoon. Keep on adding until you finish with all the butter. At this stage the mix will be like a curdled soup. Keep on beating. After some time you will see that the mixture transforms to light fluffy butter cream. Once the cream is fluffy and there is no water left, stop beating. Vanilla essence should be added once the butter has become fluffy and creamy and no water is left. This can be used frost and pipe. If the climb is very hot.. It can start to melt... Keep it in the fridge till it is workable for piping.

Egg less Almond Cake Loaf

Egg less Almond Cake Loaf

Ingredients
1 cup almond milk
1 tsp vinegar
1 cup plus 2 tbsp all purpose flour
1/3 cup almond powder
1 1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
3/4 cup powder sugar
1/3 cup vegetable oil
1 tsp vanilla essence
2 tsp almond essence
4 tbsp almond flakes

Method
Preheat your oven to 160 degrees and grease  the cake loaf  pan. Beat  the vinegar into the almond milk and keep aside. In a medium bowl, mix together the flour, almond powder, baking powder and salt. In a separate bowl, mix the sugar powder, oil, essences and almond milk mixture. Mix all the wet ingredients together. Now add all the dry ingredients and beat it well till all the ingredients combines well. Pour into the prepared cake loaf pan  and sprinkle the almond flakes from top and cook for 30 – 35 minutes at 160 - 170 degrees, or until the edges brown. Cool it on a wire rack.

Non alcoholic Super rich fruit cake for Christmas

Ingredients
1 1/2 cup raisins chopped
2 cups trutti futti
1 cup red canned cherries chopped
1 cup lemon candy peels chopped
1 cup cashew nuts chopped
1 cup dates chopped
1/2 litre Orange juice
1/3 cup honey
250 grams oil or butter
1 cup brown sugar
5 eggs
1 1/4 cups flour
1 tsp baking powder
Method
Pre heat the oven at 150 degrees. Mix all the dry fruits, orange juice and honey and keep it over night in the fridge. Take oil and sugar. Beat it well till both the ingredients are well incooperated. Add the eggs one by one and beat it well. Add the flour and the baking powder to the marinated dry fruits. Slowly add the egg, sugar and oil mixture to the dry fruits and fold the mixture slowly. Now take 6 mould of 500 grams. Grease the moulds. Add the batter into the mould. Fill it half the size of the mould. Bake it for an hour at 150 degrees. Cool the cake completely and then slice it. This cake can be stored for few months in an air tight container in the fridge.

Moist Chocolate Sponge Cake (Eggless)

Moist Chocolate  Sponge Cake (Eggless)
Ingredients
115 grams Self Raising Flour
2 tbsp Coco powder
200 grams Condensed Milk
60 grams Butter Melted
1/2 tsp Baking Powder
1/2 tsp Soda bi carb
100 ml Club Soda
Method
Melt the butter and keep it aside. Add the flour, coco powder, soda bi carb and baking powder and mix it. Take the condensed milk, add the flour little at a time and beat it. Add the butter and beat it in one direction. Add the club soda little at a time and mix it till the batter is thick and is of dropping consistency and the batter has a glossy look. Take a square tin. Grease the tin. Pour the batter in the tin. The batter should fill 1/2 the tin. Bake in a pre heated oven for 30 minutes at 160 degrees Celsius. To check the cake insert a tooth pick. If the comes out smooth then the cake is done. Cool the cake on a cooling rack.  Cut the cake in to half. Spread chocolate ganache in the centre of the cake.. Spread the ganache on top of the cake and all over on the sides. Cut in to peices and sprinkle with sprinklers.

Microwave 3 Minutes Irish Coffee Cake

Microwave 3 Minutes Irish Coffee Cake
Ingredients
2 tbsp Butter
3 tbsp Caster sugar
3 tbsp Self Raising flour
1 Egg beaten
2 tbsp Amul Cream
2 tbsp of Irish Coffee syrup

Method
In a mixing  bowl, whisk together the butter and sugar until smooth.Mix in the egg and cream gradually. Add in the flour, and fold in gently. Put Irish Coffee syrup, in bottom of microwave-safe bowl. Pour in batter.Cook for 3 minutes on full powder, or until the top has set. Up turn the cake on a serving plate, pour in 1 tbsp of the Irish Coffee syrup on the cake.

Basic Egg less Cup cakes and Variations

Basic Egg less Cup cakes    

Ingredients

1 cup All purpose Flour 

1/2 cup Powder Sugar

1/4 tsp Salt

1 tsp Baking powder 

1/2 tsp Baking soda 

1/2 cup Oil

2 tsp Vanilla extract

1 cup Milk + 1 tbsp Vinegar ( Mix)

    OR 

1/2 cup Curd + 1/2 cup Milk ( Mix )

Method

In a large bowl sift together the flour, baking powder, baking soda and salt. Keep it aside. Take oil and sugar. Beat it well till the sugar in cooperates with the oil. Add vanilla essence and Milk vinegar OR Milk Curd. Beat it once more. Add the flour mix 1/2 cup  at a time and beat it until  you get a thick batter. If the batter is too thick then add 1 or 2 tbsp milk. The batter should be thick dropping concestency. Arrange the cupcake liners. Fill in 2/3 rd of the cup cake liners. Bake at 180 degrees for 25 minutes or till done. Insert a toothpick and if it comes out clean it is done. Cool the cupcake completely and frost with  favorite frosting.

    

For Frosting

Ingredients 

2 cups Heavy whipping Cream 

2 tbsp powder Sugar

1 tsp Vanilla essence

Method 

In a mixing bowl add all the frosting ingredients. Whip the cream till a peak is form. Using a piping bag and different nozzles  decorate the cupcakes.

   Variations in cup cakes

For Red velvet add 1 tbsp Coco powder and red colour in the batter and frost with cream cheese frosting.            

For chocolate cupcakes reduce 2 tbsp of all purpose flour and add 2 tbsp of chocolate powder 

Soy milk, almond milk or coconut milk in the place of milk can be used in the recipe for vegan option.

For lemon cupcakes add 1 tbsp orange or lemon zest and 2 tsp lemon essence 1tbsp lemon juice to get the zesty aroma. Frost it with butter cream  lemon frosting.

Cinnamon can be add  to make it cinnamony and frost with chocolate ganache.

Chocolate chips or frozen berries can be added to make it chocolate chip cupcake or berry cupcakes. Frost it with cream cheese frosting.

 

Lebanese Semolina Cake (Nummoora)

Lebanese Semolina Cake (Nummoora)

Ingredients

2 cups Semolina

1/2 cup Desiccated Coconut

2 cups Curd

½ cup Sugar

125g Melt Butter

1 tsp  Baking powder

1/2 tsp Soda bi carbon

Almonds and Pistachio powder for garnishing

2 cups cool Ater syrup ( Made from 1 cup sugar,  2 cups water, 2 tsp rose essence and 1 tbsp lime juice.. Boil all the ingredients together for 5 to 7 minutes to make a syrup.)

Method

Mix together the semolina, coconut , curd sugar, butter,  soda bi carb and baking powder. Let it stand for 15 minutes. Spread the mixture evenly in a well greased baking tray. Add Almonds on top and  bake in a 180 degrees  oven until cooked through and lightly brown on top for 50 minutes in a pre heated oven. Remove from the oven and while still hot cut diagonal lines through the cooked mixture to make diamond-shaped slices, and then pour the cool Ater (syrup) over the top. Sprinkle Pistachio powder on top. Serve hot or cold  with whipped cream         (optional).

Jackfruit Coconut Cake

Jackfruit Coconut Cake

Ingredients

1 cup Refined Flour

1/2 cup Fine Samolina

1/4 cup Desiccated Coconut

1 tsp Baking Soda

1 tsp Baking Powder

1/4 cup Grated Jaggary

1/4 cup Ghee

1/4 Cup Jackfruit preserve

1 tetra pack Coconut Milk

2 tbsp or more Soda

Method

Take a bowl and add all the dry ingredients together and keep it aside. Take another bowl add jaggary, ghee and Jackfruit preserve. Beat it till the ingredients blends well together. Add coconut milk. Beat it well. Add the dry ingredients and beat it again. Add soda and beat if required add soda little at a time till you get thick dripping consistency. Grease the baking tray. Add the batter in the tray. Bake at 180 degrees for 40 to 45 minutes in a pre heated oven... Cool the cake completely.

Cake Sandesh

Cake Sandesh

Ingredients

500 grams home made paneer mashed well till no lumps remain

8 tbsp milk powder

10 Marie biscuits 

4 tbsp butter

12 tbsp condensed milk ( sweetness according to the taste)

3 tbsp rose syrup

Rose petals

3 tbsp coco powder

1 tbsp chocolate sprinkles 

300 grams carrots grated

1/2 cardamom powder

1 tbsp almond flakes 

2 tsp ghee

1/2 cup hot water

2 tsp vegetable gelatine 

Chocolate ganache for decoration

Sugar Gum paste lotus flower

Sugar lace

Method

For gajar halwa

Take a vessel add grated carrots, ghee, 2 tbsp milk powder, cardamom powder, 4 tbsp condensed milk. Mix all the ingredients and let it cook on a low flame stirring occasionally till all the ingredients incorporates with each other and starts to live the sides of the vessel. Add almond flakes and keep it aside 

For rose Sandesh

Take a vessel add 1/2 the paneer, 2 tbsp condensed milk, 2 tbsp milk powder. Cook the ingredients on the low flame stirring it occasionally for 5 minutes. Add rose syrup and cook it again for another 5 to 8 minutes. Add the rose petals and keep it aside.

For chocolate Sandesh 

Take a vessel add remaining paneer, 2 tbsp milk powder, coco powder, 4 tbsp condensed milk. Mix well and cook on slow flame for 10 minutes stirring it occasionally. Take of the flame and add chocolate sprinkles and keep it aside. 

For the base

Grind Marie biscuits with 2 tbsp condensed milk, butter and milk powder.

Gelatine 

Take hot water and add vegetable gelatine and mix it well till no lumps remains.

Add 2 tbsp gelatine water to gajar halwa, rose and chocolate Sandesh and mix well.

For assembling 

Take a 8 inch spring form pan. Keep it on the cake board. Add the Marie biscuit mixture on the base. Level it well. Add the next layer gajar halwa and spread the mixture to level it. Now add chocolate Sandesh and level it. Add the last top  layer rose Sandesh and spread the mixture to level it. Refrigerate it for 6 to 8 hours. Take the cake out of the mould and decorate it with chocolate ganache and add a sugar gum paste lotus and sugar lace for decoration. 

You can decorate as per your choice too.

Pineapple Cake Pastry

Pineapple cake with fresh cream and white chocolate..

 Pineapple cake Pastry 

 Ingredients For the cake:

 2 cups flour 

2 tsp baking powder

 1/2 tsp Soda bicarbonate 

1/2 cup butter 

1 1/2 cups castor sugar

 3/4 cup curd 

1/2 cup milk 

1 tsp pineapple essence 

2x9 inch round

 For filling and coating the cake 

Ingredients 

 1 cup canned pineapples chopped finely 

 1/2 cup canned pineapple juice

 OR 

 1 cup fresh finely chopped pineapples soaked in 1 cup sugar syrup for a day 

3 cups Riches or any brand whipping cream

 1/2 cup or more icing sugar

 1 tsp Pineapple essence Cherries and white chocolate shavings for garnish

 Method 

For the cake: Take butter and sugar and beat it well with a hand blender. Add pineapple essence and beat it once more. Mix the flour, soda bicarb and baking powder. Mix the curd and milk to make butter milk. Now add 1/2 of the flour and 1/2 of the butter milk and beat the batter in one direction... Add the remaining flour and little butter milk at a time and beat the batter. The batter should be thick and glossy. Grease the tin. Put the batter into the prepared tins. Bake in a pre heated oven for about 20 minutes at 180 degree Celsius. Cool the cake completely on a cooling rack before levelling and slicing in 3 layers. 

 For filling and coating... Whip the chilled cream with icing sugar and pineapple essence till it holds its shape. Place the lowest side of the cake on the plate upside down and sprinkle some pineapple juice, spread the cream and add few chopped pineapples on top. Repeat the same process till the top and the last layer of the cake is added. Sprinkle some juice on top layer. Add the cream and cover the cake neatly with the cream. Chill the cake in the fridge for 15 to 20 minutes before slicing into desired sized triangles. Garnish with cherries and white chocolate shavings. Chill the cake and serve.