PINEAPPLE PASTRY
This is a great recipe for all festive occassions. I doubled the recipe so I could have more layers. The cake was huge so everyone had a big portion. I used Non-dairy ready to whip topping instead of the cream. If using heavy whipping cream, u will have to add 2-3tbs confectioners sugar to the cream half way through whipping. Vanilla ice-cream is also a great option, but then the cake will have to kept in the freezer. Transfer to the refrigerator for sometime before serving.
Provided by Poornima
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 385 degrees F (200 degrees C ). Grease and line an 8" round tin.
- Sieve the flours and the baking powder together 3 times.
- Using an electric blender beat the egg whites to form soft peaks.
- Gradually add sugar and beat till thick.
- Add the yolks one at a time and beat well at low speed till well blended.
- Using a rubber spatula, gently fold in the sieved flours. Do not stir or over-mix.
- Add the essence to a corner of the bowl and fold it in gently.
- Bake for about 20-25mins till firm.
- Once done remove the cake from the tin and cool completely. Slice the cake into two.
- For the filling and icing :.
- Drain the pineapple can and reserve the syrup. Add water to the syrup if necessary to make a cup and add enough sugar to sweeten. Add a few drops of pineapple essence.
- Whip the cream to stiff peaks.
- To assemble the cake :.
- Using a spray bottle or spoon soak one slice of cake in the pineapple syrup. The cake should be moist but still firm.
- Top with a layer of whipped cream and pineapple pieces. Top with the second slice, also soaked in syrup. Cover the top and sides with a thick layer of whipped cream. Decorate with pineapple pieces and whipped cream.
- Refrigerate for 2-3 hrs so it sets well.
Nutrition Facts : Calories 80.7, Fat 3, SaturatedFat 1.4, Cholesterol 58.6, Sodium 58.1, Carbohydrate 11.2, Fiber 0.3, Sugar 3.6, Protein 2.3
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Riecky Octavius
[email protected]I would definitely recommend this recipe to anyone who loves pineapple pastries.
Chsh Shhsh
[email protected]This pastry is so good, I could eat it every day!
Belle Olguin
[email protected]The pineapple filling was a bit too runny for my taste.
Junaid Baba
[email protected]I've never made a pineapple pastry before, but this recipe was easy to follow and the results were delicious.
Sajeel Bajwa
[email protected]This is the perfect summer dessert!
Odewole Femi
[email protected]I made this pastry for my family and they all loved it.
Giselle Gigitta
[email protected]This pastry is perfect for a party or potluck.
Rayan Ramy
[email protected]I would recommend using a different type of fruit for the filling, such as apples or berries.
Richard Baldwin
[email protected]This is a great recipe for a quick and easy dessert.
Robert Torres
[email protected]I followed the recipe exactly and the pastry turned out great!
Scope Tee
[email protected]This pastry was a bit too dry for my taste.
Jake Wanamaker
[email protected]I'm not a big fan of pineapple, but I loved this pastry. The crust was flaky and the filling was sweet and tangy.
Muhammad Shafeeq
[email protected]This is the best pineapple pastry I've ever had!
Nistha Thakuri
[email protected]I used fresh pineapple and it made the pastry extra delicious.
Rabbi Emran
[email protected]The pineapple filling was a bit too sweet for my taste, but the crust was perfect.
JMK Media Service
[email protected]This pastry was so easy to make and it tasted amazing! I will definitely be making it again.
Sylivia Williams
[email protected]I've made this pineapple pastry several times now and it always turns out perfect. It's the perfect dessert for any occasion.
Betty Darko
[email protected]This pineapple pastry was a hit at my party! Everyone loved the sweet and tangy filling and the flaky crust.