Beautiful Birthday Cake with Pineapple Cream Filling

Eman has been preparing this wonderful cake for decades! She carefully crafts this delicacy by meticulously spreading delicious cream all over and beautifully decorating it with fresh fruit. Eman baked this cake for her firstborn son's first birthday and has been making it ever since.

Ingredients:

For the Cake:

• 5 eggs

• 1 teaspoon vanilla extract

• 3/4 cup sugar

• 1 cup flour

• 2 heaping teaspoons baking powder

• Butter (for greasing the pans)

• Additional flour (for dusting the pans)

For the Frosting & Filling:

• 2 1/2 cups whipping cream

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 1 tablespoon vanilla pudding mix (for consistency)

• 1 can crushed pineapple (drained)

• Shaved almonds, strawberries, blackberries, pistachios (for decoration)

Instructions:

1. Prepare the Cake Batter: Crack 5 eggs into a mixing bowl. Add 1 teaspoon of vanilla extract and 3/4 cup of sugar. Using a stand mixer, beat the mixture for about 7 minutes until it becomes very fluffy.

2. In a separate bowl, combine 1 cup of flour with 2 heaping teaspoons of baking powder.

3. Grease two circular cake pans with butter and dust them with flour to prevent sticking.

4. Set the mixer to low speed and gradually add the flour mixture to the egg mixture. Allow everything to incorporate well.

5. Divide the batter evenly between the two prepared cake pans.

6. Bake in a preheated oven at 375°F (190°C) until the cakes are fully cooked and lightly golden.

7. Once done, let the cakes cool for about 1.5 hours before assembling.

   
   

Prepare the Frosting & Filling:

8. In a mixing bowl, combine 2 1/2 cups of whipping cream, 1/4 cup of sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of vanilla pudding mix. Beat on high speed until stiff peaks form.

9. Drain the can of crushed pineapple thoroughly. In a separate bowl, mix the pineapple with 3 big spoons of the whipped cream mixture. This will be the cake filling.

   
   

Assemble the Cake:

10. Carefully remove the cakes from the pans. Slice each cake in half horizontally to create four layers in total.

11. Using a spoon, spread the excess liquid from the drained pineapple can onto each cake layer to add moisture.

12. Spread the pineapple filling evenly between the cake layers, stacking them as you go.

13. Place the fully stacked cake onto an inverted cake pan or serving plate. Cover the entire cake with the whipped cream frosting.

14. Decorate the cake with shaved almonds, fresh strawberries, blackberries, and pistachios as desired.

15. Chill before serving for best results. Enjoy!