Cut the sponge cake horizontally into 2 equal halves. Soak the first sponge with the Starfruit Pineapple. Pipe 15 gr of the pineapple cream on the sponge and add 20gr of the Topfil Pineaple on top of the cream. Place the second sponge on it and soak it again with the syrup. Cover the complete cake with the diplomat cream. Take a second sponge and cut small cubes of 1-1 cm. Cover the full cake with the cubes and decorate with a touch of icing sugar.
You can also make a big/thick tray of the sponge. This is easy to cut into cubes.