Pineapple Trifle (Serves 8)

For the Cake:

500 g vanilla sponge cake mix

6 eggs

100 ml water


For the Custard:

40 g custard powder

500 ml milk


For the Whipped Cream:

200 g whipped cream powder with sugar

400 ml milk


For the Filling:

1 can of pineapple compote


Preparation:

For the Cake:

1. Mix the vanilla sponge cake mix with eggs, water, and vanilla. Beat until the mixture doubles in volume.


2. Pour the mixture into a 26 cm round cake pan lined with parchment paper or greased with butter and flour.


3. Bake at 180°C for 30 minutes.



For the Custard:

1. Mix the custard powder with milk and sugar, then heat on the stove, stirring until thickened.



For the Whipped Cream:

1. Whisk the whipped cream powder with milk to form a thick consistency.



Assembly:

1. Cut the cake into cubes and place in serving cups or bowls.


2. Drizzle with pineapple compote juice.


3. Add a layer of custard, followed by pineapple chunks, then whipped cream.


4. Repeat the layers as desired.