Pineapple Pastry

Shying away from pastries for a while , masking the laziness with the Calorie chart 🙂 But there comes the much awaited b’day of our house and it seemed like the perfect time to try the one and only Pastry that made me go wow with the first bite 🙂

I have to admit that the experience of making a pastry calls for a lot of patience , so given all the Quick recipes in this blog , this one’s a stunner for me ! But hey , a Husband’s b’day ought to be special.

My preps started one week ago , Monday – Discussed with a friend about the Do’s and Donts
Tuesday – Scout for the ingredients , the Whip cream and canned fruits being the key ones
Wednesday – Place the Order
Thursday – Plan the procedure
Friday – Ummm….Let’s say …
Saturday – Bake the cake
Sunday – Add the whipped Cream and top it with the Pineapple Goodies
Sunday noon – Celebrate

Ingredients:

2 cups All-purpose flour ( Maida )
1 ¾ Cups powdered sugar
4 Eggs
2 tsp Baking powder
1 tsp Vanilla Essence
Canned Pineapple 4 slices
Canned Pineapple Syrup
2 cups Whipping Cream ( I used Merry Whip Cream )
1 Cup Pineapple chunks

Procedure:

Sift the Maida flour with Powdered Sugar and Baking powder and set it aside. Separate the Egg Whites and the Egg yolk. Beat the Egg Yolk with Vanilla essence and Butter until they are whisked properly. Beat the Egg whites until they form soft peaks. To this blend the Flour and the Egg yolks gently.

Grease the pans with butter and pour in the Cake mixture.

Pre-Heat the oven at 180 Degrees Centigrade. Bake the cake for about 20 to 25 minutes.
Once the cake is completely cool , cut the cake horizontally into equal slices.

 Assembling the cake:

Use a spoon soak one slice of cake in the pineapple syrup. The cake should be moist but still firm.
Fill the cream in the piping bag and pipe on the surface of the cake. Use a flat palette knife to spread the whipped cream evenly all around the first layer of the cake. Spread small cut pieces of Pineapple on the first layer.
Place the second layer of the cake over the first , use the pineapple syrup on this layer too to make it moist. Continue to spread the whipped cream on the surface of the cake and all around the cake to cover it entirely with whipped cream. Decorate it with pineapple pieces.

Serving suggestion:

Refrigerate for 2 to 3 hours and then serve.

For the Whipped Cream , beat the Whipped cream until they form soft peaks.

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4 responses to “Pineapple Pastry

  1. Hi Kumu,
    Yum Pastry.. 🙂
    Suggest what did u do with the remaining whipping cream?? supposedly we get them those Merry Whip in 1/2 or 1 kg packs right?

    Cheers,
    Sree

    • Shree, apparently it stays for 6 months in the Deep Freezer. Just seal it tightly. Im yet to see if thats true ;)…Baking something for my daughter’s b’day shortly…so will test the theory myself 🙂

  2. Hi…did u try storing the merry whip cream in freezer? How long did it stay good? I have another doubt. Is this whipped cream stable for long hours? Or should I refridgerate it?

  3. Hi Kriti. Sorry about the late reply. I used a portion of the Whipped cream and used it after one month. It was still tasting good. But to be honest the texture was not the same as the first time around. I deep freezed it.

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