Pineapple Naked Cake
1.
Stir the mascarpone and powdered sugar in the milk maker until there are no particles.
2.
Add whipped cream and Cointreau and beat until 80%.
3.
First divide the six-inch cake base evenly into three pieces.
4.
Surround the edge of the first layer of cake embryo and put 80g almonds in a crispy interlayer.
5.
Put the second layer of cake base, squeeze 120g Shanti cream and 50g Soufflé pineapple pulp filling.
6.
Put a layer of cake base, squeeze 90g of Chanti cream, and smooth;
7.
Squeeze out 45g of Chanti cream with a piping spout and sprinkle with moisture-proof powdered sugar, then decorate.
