Fresh Cream Pineapple Cake | How to make Fresh Cream Pastry
11:23 AM
This Fresh Cream Pineapple Cake was made long long back, may be a year ago. It never made it's place
on the blog as I thought to make it again and take better pics before
posting it here, but then that never happened. It also holds a special place for me as it was the first time that I tried a cake with cream, even before I made the Black Forest Cake :P. I had used the recipe from here to the T. It turned out so delicious that all my hard work got vanished in a matter of few minutes, hehehe the entire cake was finished by 3 of us in an instant.....
Fresh Cream Pineapple Cake
Serves : 10 - 12
Ingredients:
For Sponge
All purpose flour / maida - 125 gms
Cornflour - 2 tbsp
Baking powder - 1 tsp
Salt - a pinch
Eggs - 5
Powdered sugar - 125 gms
Vanilla essence - 1 tsp
For Pineapple Syrup
Pineapple syrup (from the pineapple tin) - 1/4 cup
Powdered sugar - 1 tbsp (optional)
Powdered sugar - 1 tbsp (optional)
Filling / Topping
Fresh cream - 500 ml, chilled, 35-40% fat
Icing sugar - 5-10 tbsp, adjust according to sweetness required
Pineapple chunks, plus extra for topping - 1 tin
Icing sugar - 5-10 tbsp, adjust according to sweetness required
Pineapple chunks, plus extra for topping - 1 tin
Method:
For Sponge
Preheat oven to 190 C. Lightly grease and line a 9 inch round pan
In a bowl, sift together the all purpose flour, cornflour, baking powder and salt 3 times. Keep aside
In a large mixing bowl, beat the eggs on high speed until light and foamy
Gradually add the sugar and continue beating on high speed, for approx. 10 minutes until the mixture is very thick (thick ribbons falls when beaters are lifted)
Beat in vanilla essence for a minute
Gently fold in the flour mixture; mixing lightly so the air doesn't escape.
Transfer the batter to the prepared pan and bake for 10 minutes
Reduce oven temperature to 180 C and continue baking for 10 - 15 minutes until golden brown and the cake springs back when gently touched or when a toothpick inserted in the center comes out clean
Set aside to cool slightly in the pan, then remove from pan and leave on rack to cool completely
Using a long serrated knife, cut the cake horizontally into 3 even layers
For Pineapple Syrup
Combine pineapple syrup and powdered sugar in a bowl until sugar is dissolved. Keep aside
For Filling / Topping
Gradually add sugar and continue beating until the mixture is thick and holds peaks. Check my detailed post here How to make whipped cream from fresh cream
Place the bottom sponge layer on a serving platter, moisten it with pineapple syrup
Spread with whipped cream and arrange pineapple chunks, reserving a few for decoration
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| 1st layer in progress |
Place the 3rd layer on top and press gently again. Spread cream over the top and sides of the cake.
Put the remaining cream into a piping bag, fitted with a star nozzle. Decorate the top and sides with rosettes or swirls of cream (I dont have the piping bag, so I've missed this step)
Arrange pineapple pieces on top and chill well
Slice and serve!!!
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