Pineapple buttercream cake

Ingredients for 1 servings:

• 1 cake, poppy seed cake Minudasht* OR sponge cake*
• 500 ml milk
• 40 g cornstarch (Mondamin) +
• ¼ tsp vanilla powder (bourbon) +
• 1 pinch of salt OR
• 1 bag(s) pudding powder, vanilla
• 100 g cane sugar
• 250 g butter
• 2 tbsp rum, 54%
• 1 large pineapple, fresh
• 100 g almond(s), roasted flakes
• 1 tsp cranberries, from the jar
• Rum, 54%

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

Gluten-free

Cut the cake in half twice crosswise and soak each layer in rum. Bring 400 ml of milk with salt and bourbon vanilla powder to a boil, dissolve the cornstarch in 100 ml of milk, and simmer for 2 minutes while stirring (take the vanilla pudding point). Let cool, stirring frequently. Cream the butter with 2 tablespoons of rum until fluffy. Once the pudding and butter are at the same temperature, stir the pudding into the butter a spoonful at a time. Cut the pineapple into equal-sized rings, reserving one ring and the others into equal-sized pieces. Spread the buttercream over the bottom layer of the cake and arrange the pineapple pieces on top; reserve 12-16 pieces. Spread a little more buttercream over the pineapple pieces, place the next layer on top and cover this with buttercream. Place the last layer on top. Spread a thin layer of buttercream over the surface and edges, then fill a piping bag with the remaining buttercream. Sprinkle the edges and the cake surface with toasted almond flakes. Pipe 12-16 butter rosettes onto the cake and decorate each rosette with a pineapple slice. Place the last pineapple slice in the center and place the cranberries in the hole. Refrigerate for a few hours to set, then remove about 60 minutes before serving.