Strawberry and Pineapple Praline Cake


Strawberry and Pineapple Praline Cake

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Praline gives any dessert an irresistible appeal, with its interesting crunch and delightful sweetness. It is easy to recreate the same praline effect using crushed mixed nut chikki.

You just need to be careful to crush the chikki coarsely so you actually meet tidbits of it when you munch on the cake.

In this heavenly Strawberry and Pineapple Praline Cake, vanilla sponge cake is sandwiched with juicy fruits, coated with whipped cream and topped with crushed chikki.

Each bite of this cake is a memorable experience! You can also try making other desserts like Eggless Semolina and Coconut Cake , and White Chocolate Walnut Praline Rocks .

Strawberry and Pineapple Praline Cake recipe - How to make Strawberry and Pineapple Praline Cake

Preparation Time:    Cooking Time:    Total Time:     Makes 1 cake
Show me for cake

Ingredients

1/4 cup chopped strawberries
1/4 cup chopped pineapple
1/4 cup crushed mixed nut chikki
1 eggless vanilla sponge cake (7”)
1 1/2 cups whipped cream
1/2 cup sliced strawberries

To Be Mixed Into A Soaking Syrup
1/4 cup water
1 tbsp powdered sugar

Method
    Method
  1. Cut the cake horizontally into two parts.
  2. Sprinkle the soaking syrup on both the cake halves.
  3. Spread ½ cup of the prepared beaten whipped cream mixture on the lower half and spread it evenly using a palette knife.
  4. Sprinkle the pineapple and strawberries evenly over it.
  5. Sandwich with the other halve of the cake and press it lightly.
  6. Spread the remaining 1cup of beaten whipped cream mixture evenly on top and at the sides of the cake with the help of a palette knife and sprinkle the mixed nut chikki evenly over it.
  7. Finally decorate it with strawberry slices all around the sides of the cake.
  8. Chill in the refrigerator for 1 hour, cut into wedges and serve.

Reviews

Strawberry and Pineapple Praline Cake
 on 11 Mar 17 03:54 PM
5

It was the best cake i ever made , i made for my parents Anniversary and they were taken aback by surprise... Thank a ton for sharing this recipe...