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PINEAPPLE CAKE


 INGREDIENTS:

Sponge cake

1-liter vanilla ice cream      1 tin pineapple

Few cherries

 

PREPARATION:

Take sponge cake in a tray. Remove the syrup from the pineapple tin.

Pour 2-3 tsp. Pineapple syrup over the cake. After 10 minutes again pour 2-3 tsp. Syrup. Repeat till the cake is wet.

Melt vanilla ice cream and pour on the cake. Decorate with pineapple slices and cherry. This cake can be kept in the refrigerator for 2-3 days.

 

 

 

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