PINEAPPLE PASTRY

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Pineapple Pastry image

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

50 g flour
50 g cornflour
3 eggs, separated
1 teaspoon baking powder
100 g superfine sugar
1/2 teaspoon pineapple essence
8 ounces crushed pineapple
1 1/2 cups whipped cream
1 cup pineapple syrup

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

AMShorts
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This pineapple pastry is a great way to use up leftover pineapple. It's also a really easy recipe to make, which is always a plus.


Justin Kane
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I followed the recipe exactly and the pineapple pastry turned out perfect! It was a huge hit with my family and friends.


Jan mohammed khan Airaaj khan
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This pineapple pastry was a bit dry, but the flavor was still good.


muhammad baloch
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I've never been a big fan of pineapple pastries, but this one changed my mind. It was absolutely delicious!


Margaret Keneke
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This pineapple pastry is a must-try! The combination of sweet and tangy flavors is simply irresistible.


Pankaj Shrestha
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I love this pineapple pastry! It's the perfect dessert for any occasion.


Tania Tania Ncube
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This recipe was easy to follow and the pastry turned out great! I added a bit of cinnamon to the filling for extra flavor.


Tariq Jhon
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The pineapple pastry was a bit too sweet for my taste, but the crust was really good.


clip pakistan
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This was my first time making pineapple pastry, and it turned out amazing! The crust was flaky and the filling was sweet and gooey. I will definitely be making this again.


Anam Mozumdar
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I've made this pineapple pastry several times now, and it always turns out great. It's a really easy recipe to follow, and the results are always delicious.


Kemigisha Angela
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This pineapple pastry was a hit at my last party! Everyone loved the sweet and tangy flavor of the pineapple filling, and the crust was perfectly flaky.