Ingredients
1 pkg. vanilla pudding (not instant)
1 sponge cake
1/4 c. pineapple juice
1 1/2 c. whipping cream
8 oz. can crushed pineapple, drained
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Italian cream cheese — tiramisu, pasta, risotto finishing
Storage and dispenser for N2O chargers
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Italian cream cheese — tiramisu, pasta, risotto finishing
Storage and dispenser for N2O chargers
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
You're reading one of recipes available free. Full library with Gastronome.
Prepare pudding according to directions. Cool. Cut sponge cake in half horizontally. Using only 1/2, cut this horizontally again. Place one slice on a plate. Sprinkle with pineapple juice and then spread half of the pudding before adding second slice of cake. Repeat the same as first layer. Whip the whipping cream and add the drained, crushed pineapple. Frost cake with this on sides and top. You may then cover with a Marzipan Topping.