Remove the skin of pineapple and cut it into chunks.
Grind it in a mixer to a fine juice adding 1/4 cup of water to ease the juicing process.
Pour it into a sieve and set it aside until the juice gets collected in the pan below.
Measure the juice for the cake and reserve the remaining for soaking the cake.
Preheat oven to 175°C.
Grease two 6" pans with home made pan release.
Beat together condensed milk, melted butter and pineapple essence.
Add the pineapple juice, sugar and vinegar and beat well.
Mix together flour, baking powder and baking soda in a bowl and add it to the liquid ingredients.
Fold it using a wooden spoon until incorporated.
Divide the batter between both the pans.
Bake in the preheated oven for 25-35 minutes.
Remove cake once it passes the tooth pick test.
Cool on wire rack for 5 minutes.
Flip the cakes on the wire rack and allow it to cool completely.
Trim the top crust of the cakes with a bread knife.
Whip the cold cream until soft peaks form.
Add the pineapple essence and icing sugar and beat until it forms stiff peaks.
Do not over beat else you will end up with butter.
Now place one cake on a serving plate.
Brush the top of the cake with pineapple juice. Be generous and wait until the cake absorbs the juice.
Apply a layer of whipped cream on top. You can also add some pineapple chunks in this filling.
Place the next layer and again apply juice for that layer.
Now cover the cake entirely with the whipped cream.
You can either leave it rustic or decorate it with rosettes and pineapple chunks.
Refrigerate until serving.
