Pineapple cake with custard cream filling

Method
Prep:1hr30min  ›  Cook:30min  ›  Extra time:4hr  ›  Ready in:6hr 

Make the cake

1. Preheat your oven to 190 C / Gas 5. Grease the bottom and sides of a 20 cm springform pan and line bottom with greaseproof paper.
2. In a bowl mix flour and baking powder.
3. In a second bowl beat eggs with electric mixer till pale and fluffy, about 5 to 10 minutes, whilst gradually adding sugar. Stir in almond extract.
4. Continue beating whilst adding flour mixture. Add almonds and warm milk all at once and beat till smooth. Tip mixture into prepared tin.
5. Bake in the preheated oven till a toothpick comes out clean, 25 to 30 minutes.
6. Carefully loosen cake from the tin with a knife and unmould onto a wire rack. Let cool completely, then cut horizontally into 3 layers of equal thickness.

Make the filling

7. Beat cream till stiff and refrigerate.
8. Prepare custard with milk and almond extract following packet instructions. Let rest 5 minutes, then stir in chopped cherries. Fold in about 1/2 cup of the whipped cream.
9. Place the bottom cake layer on a cake plate and spread with half of the custard, leaving about 1cm edge free. Place the middle layer on top and spread with remaining custard. Top with the third layer and press down gently so the layers adhere well together.
10. Spread the cake with cream on top and all around and sprinkle with grated chocolate. Decorate with glace cherries, place one whole cherry in the centre and cut the others in half. Place along the edge at equal distance.
11. Refrigerate the cake for at least 1 hour before serving.