White Choc Tropical Pineapple Easter Cake Recipe

METHOD

• 1
  • 4 eggs
  • ¾ cup caster sugar
  • ¾ cup corn flour
  • 1½ tsp baking powder
  • 2 tsp self raising flour
  • three quarters cup pineappleTo make the cake; separate eggs. Beat whites until stiff. Add caster sugar and beat until shiny. Add yolks and beat to combine until thick ribbons form. Sift cornflour, Self raising  flour and baking powder. Fold the dry ingredients into wet mixture. Pour the batter into two buttered and lined 20 cm sponge tins. Bake for 20 minutes at 200C.
• 2
  • 100g caster sugar
  • 250g PHILADELPHIA Original cream cheese Block
  • 300 ml thickened cream
  • 180g CADBURY baking white chocolate block, melted and cooled
  • Various sizes CADBURY milk chocolate eggs, broken up, to decorate
  • 118g CADBURY pineapple easter eggs, to decorate

    To make the pineapple curd, bring a medium pot of water to boil. Place pineapple juice, butter and sugar in a heatproof bowl over the pot and allow to melt. Stir well to combine. Whisk in egg yolks and cornflour and continue to whisk constantly for 5 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and pour into sterilised jars. Refrigerate until cold.

• 3
  • 150ml pineapple juice concentrate
  • 100g unsalted butter
  • 250g sugar
  • 6 large egg yolks
  • 1 Tbsp cornflour

    To make the frosting, beat PHILADELPHIA cream cheese with sugar and cream until smooth and thick. Add in the cooled, melted CADBURY Baking White Chocolate and continue to beat until smooth.

• 4

  Layer the cake with pineapple curd. Then use the frosting to cover the top and sides of the cake.

  
  

  Finally decorate with CADBURY Easter eggs.