Whip all ingredients for 7 minutes on high speed. Divide180gr in each of the 3 rings of 16cm diameter and bake.
Bring the milk to a boil. Mix the sugar, egg yolk and CPT. When the is milk boiling, add the mixture of sugar, egg yolk and CPT and mix well. Bring the full mixture back to boil and let it cook for 2 minutes. Pour on a tray and cover with plastic film to cool down. Whip the passionata until it has a firm texture. Add half of the whipped cream to the cold custard cream. When you reach a smooth airy texture, add the other half of the cream as well and mix.
Cut one of the sponges horizontally into 2 equal halves. Soak the first sponge with the pineapple syrup. Pipe 120gr of the diplomat cream on the sponge and add the pineapple pieces on top of the cream. Place the second sponge on top and soak the second sponge again with the syrup. Cover the complete cake with the diplomat cream. Take a second sponge cake and cut it in small cubes of 1-1 cm. Cover the full cake with the cubes and decorate with a touch of icing sugar.
You can also make a big/thick tray of the sponge. This is easy to cut in cubes.
209.23Kcal
Energy
879.08Kj
Energy
7.93g
Fat
5.23g
Saturates
29.88g
Carbohydrates
17.42g
Sugars
*
| Energy 209.23Kcal | ||
| Energy 879.08Kj | ||
| Fat 7.93g | ||
| Saturates 5.23g | ||
| Carbohydrates 29.88g | ||
| Sugars 17.42g | ||
| Fibers 0.33g | ||
| Protein 4.47g | ||
| Salt 0.66mg |
