Friday, 5 June 2015

Pineapple Cake Pastry

Pineapple cake with fresh cream and white chocolate..
 Pineapple cake Pastry 
 Ingredients For the cake:
 2 cups flour 
2 tsp baking powder
 1/2 tsp Soda bicarbonate 
1/2 cup butter 
1 1/2 cups castor sugar
 3/4 cup curd 
1/2 cup milk 
1 tsp pineapple essence 
2x9 inch round
 For filling and coating the cake 
Ingredients 
 1 cup canned pineapples chopped finely 
 1/2 cup canned pineapple juice
 OR 
 1 cup fresh finely chopped pineapples soaked in 1 cup sugar syrup for a day 
3 cups Riches or any brand whipping cream
 1/2 cup or more icing sugar
 1 tsp Pineapple essence Cherries and white chocolate shavings for garnish
 Method 
For the cake: Take butter and sugar and beat it well with a hand blender. Add pineapple essence and beat it once more. Mix the flour, soda bicarb and baking powder. Mix the curd and milk to make butter milk. Now add 1/2 of the flour and 1/2 of the butter milk and beat the batter in one direction... Add the remaining flour and little butter milk at a time and beat the batter. The batter should be thick and glossy. Grease the tin. Put the batter into the prepared tins. Bake in a pre heated oven for about 20 minutes at 180 degree Celsius. Cool the cake completely on a cooling rack before levelling and slicing in 3 layers. 
 For filling and coating... Whip the chilled cream with icing sugar and pineapple essence till it holds its shape. Place the lowest side of the cake on the plate upside down and sprinkle some pineapple juice, spread the cream and add few chopped pineapples on top. Repeat the same process till the top and the last layer of the cake is added. Sprinkle some juice on top layer. Add the cream and cover the cake neatly with the cream. Chill the cake in the fridge for 15 to 20 minutes before slicing into desired sized triangles. Garnish with cherries and white chocolate shavings. Chill the cake and serve.