Wednesday, 17 August 2016

Fresh Cream Pineapple Birthday Cake (Eggless ).....

Ordered by a wife for her beloved husband on his birthday... 
This is a fresh cream cake with pineapple compote in the centre and pineapple juice infused in the cake. The roses and other decorations are made with fresh cream...(Eggless)....

Pineapple Sponge Cake...
100 grams All Purpose Flour 
50 grams Milk Powder 
1/2 tsp Soda bicarbonate 
1 tsp Baking powder 
75 grams Caster Sugar 
1/2 tbsp Pineapple essence 
150 grams Butter Milk  (Milk and 3 tbsp Curd mix )
50 grams Butter 

Take a mixing bowl , add sugar and butter. Beat it till fluffy. Add 4 tbsp butter milk. Beat it. Add the pineapple essence. Beat it. Add milk powder. Beat it. Add the half the butter milk and flour. Beat it. Add the remaining butter milk, soda bicarbonate and baking powder. Beat it well. Take a baking pan. Grease it. Preheat the oven to 180 degrees celcius. Pour the batter into the greased baking pan. Tap the baking pan. Bake it at 180 degrees celcius for 30 minutes or until the toothpick comes out clean. Cool it completely before frosting. 

Pineapple Compote...
1 small size or 2 cups  Pineapple chopped 
1 cup Sugar 
1/2 cup Water
2 Pinch of Salt 

Take a pan, add sugar, water and salt. Boil it and then let it simmer for 5 minutes. Add the pineapple pieces and let it simmer for 5 minutes or till the pineapple are tender. Remove the pineapple pieces from the juice and keep it aside. Let the juice simmer on low flame till it recuces to 1/4 it's quantity. Pour the juice on the pineapple. Cool it down before using.

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