Vanilla, Pineapple Cream Cake Spiked wtih Batida De Coco

I don't think when I was back at home we ever discoussed the weahter. Or I don't even remember watching the weahter report.
But here it is like a obsession. I sometimes wait for the guy/woman who talks about the weather to know what the weather is for the next day.
I guess one only get obsessed with the weather when we hardly get good weahter.

When we are in holiday in India we sometimes ring my inlaws here.
And one of the first things my FIL ask is how is the weahter there :-)

For the sponge cake. (Biscuit)
3 eggs
90 gm sugar
90 gm flour

Butter a 20 cm round cake tin with melted butter (do it twice and add a parchment paper under.
In a bowl add the eggs together with the sugar ( in a double bolier or on top of a warm water pan) beat them till they reach 37°c.
Take them out if the pan and beat them till the mixtures is cold, by the time it will look really white.
Add the sieved flour and fold into the mixture.
Pour the mixture into the prepared cake tin.
And bake them in a preheated oven 180°c for 20 to 23 minutes.
Mine took just 18 minutes to bake.
When the cake is baked turn the upside down and let it cool in a dry tea towel.

For the almond crunch.
1 tbsp butter
60 gm sugar
125 gm almond flakes

In a pan add the butter and sugarn till it is light brown, don't stir before it is light brown. Add the almond flakes and mix with the brown syrum.
Oil a baking pan / frease proof paper and divide the almond crunch into small portions.
When it is called crush therm into small pieces.

For the Stabilized whipped cream.

2 tsp. unflavored gelatin
4 tsp. cold water
2 c. heavy whipping cream (very cold)
1/4 c. confectioners' sugar ( I use only few tbsp of sugar as i don't like the cream too sweet)
2 tsp. clear vanilla extract
A bit of yellow colouring

Combine gelatin and cold water in small saucepan ir in the MW.
Stir it weel and let it cool slightly.
Whip cream, sugar and vanilla and the yellow colouring until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture.
Whip at high speed until stiff.

Few tabsp of Batida Da Caco drink or you can use rum.
350 to 400 gm tinned pineapple drained.

To assembe the cake.
Slice the cake horizontally. You will have two pieces.
Sprinkle both the piece wtih the drink.
Take half of the pineappl and cut them finley and arrange on the cake and them take 1/4 of the whipped cream, and few tabp of the almond crunch and mix together and then spread this mixture on top of the pineapple.
Take the other piece of the cake and press on top.
Use the rest of the whipped cream for spreading the whol cake.
Decorate the side of the cake with the almond crunch and with agrrange the rest of the pineapple slices on top.
Keep in the fridge for half hour before you serve the cake.
Will up load the step by step pics later today.