PINEAPPLE SPONGE AND BERRY CREAM CAKE

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Ingredients

1 sponge
Strawberries
1 can pineapple

FOR THE CHANTILLY CREAM:

34 fl oz (1 liter) heavy cream (boxed cream)
4 tbsp sugar

Preparation

Divide the sponge into 3. Put the first layer of sponge and moisten with the pineapple can juice. Add pineapple slices and cover with Chantilly cream. Repeat the process as many times as you want.

FOR THE CHANTILLY CREAM:

Put 34 fl oz of heavy cream (boxed cream) in the fridge for 12 hours, it’s important that it’s VERY COLD. Put a large metal bowl in the fridge for 30 minutes before making the cream.

Put the cold cream and 4 tablespoons of sugar in the cold bowl and whip with an electric mixer until it doubles its volume. You can add more sugar if you want it sweeter. Important! Don’t overwhip because it will become butter.

Finish covering with cream, strawberries and blueberries. Keep refrigerated.

Recipe by: @valenmacauliffe