| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cadburys |
1 |
servings |
INGREDIENTS
| 175 |
g |
Butter; (6oz) |
| 125 |
g |
Caster sugar; (4oz) |
| 3 |
|
Eggs; beaten |
| 200 |
g |
Cadbury's Bournville chocolate |
| 125 |
g |
Self raising flour; (4oz) |
| 50 |
g |
Ground almonds; (2oz) |
| 25 |
g |
Desiccated coconut; (1oz) |
| 1 |
|
227 gram can pineapple rings; (8oz) |
| 80 |
ml |
Malibu; (A coconut Liquer) |
|
|
; (4 Tbs) |
| 200 |
g |
Cream cheese |
| 50 |
g |
Icing sugar; (2oz) |
| 284 |
ml |
Double cream; (1/2 pint) |
|
|
Two 19cm; (71/2 inch) sandwich |
|
|
; cake tins, greased |
|
|
; and base lined |
|
|
A piping bag and star nozzle |
|
|
A grease proof paper piping bag |
INSTRUCTIONS
TO COMPLETE
ALSO, YOU WILL REQUIRE
Cream the butter and sugar well, then slowly beat in the eggs. Melt half
the chocolate, beat in with the flour, almonds and coconut until smooth.
Divide mixture evenly between the tins. Bake in a moderate oven Gas Mark 4,
180°C, 350°F for 30-35 minutes until cooked. Carefully turn out and cool on
a wire tray.
Drain pineapple, mix juice with the Malibu then use all but 2 tablespoons
to soak both the cakes. Whisk the cheese, sugar and reserved juice together
until smooth. Now add the cream and whisk until spreadable. Reserve 11/2
pineapple rings, chop the remainder. Sandwich the cakes together with some
cheese mixture and the chopped pineapple, lift onto a plate. Spoon 2
tablespoons of mixture into the piping bag, spread remainder over cake.
Mark the top into 12 portions then pipe whirls on each and one in the
centre. Grate the reserved chocolate and press onto sides of the cake. Melt
any remaining chocolate, fill bag, snip off end and pipe on zig-zag lines
on each portion as shown. Complete with pieces of pineapple and the
chocolate decorations.
Converted by MC_Buster.
NOTES : A moist cake with a hint of the exotic. Makes 12 slices.
Converted by MM_Buster v2.0l.
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