Vanilla spong (either make it your self or buy a premade unfrosted one. It is better to make it yourself because the syrup will be absorbed better if the syrup poured on when the sponge is warm)
1 can of pineapple pieces in natural juice (aprox weight 400g)
2 cups of white sugar
600 mls of thickened cream
Enough Icing or caster sugar to sweeten cream to desired sweetness.
glace cherries to decorate
WHAT YOU DO:
1. Bake a sponge and allow to cool (not completely as syrup is absorbed better when poured over warm sponge)
2. In a small sauce pan place a cup of pineapple juice and up to two cupsof sugar and heat. Keep stirring to allow the sugar to dissolve and the syrup to thicken. Set aside and allow to cool slightly.
3. Place first layer of sponge on serving tray and prick with fork. Pour half the syrup over half the sponge and the other half over the other half. Refrigerate.
4. Whip the cream and some icing or caster sugar till thick. (adjust till desired sweetness).
5. Spread sweetened cream over first layer of sponge and layer bite sized pineapple pieces over the sponge.
6. Place the second syrup soaked sponge on top of the first. Cover the entire cake with the sweetened cream and pipe decorations or place glace cherries to decorate.
