Pineapple pastry cake
Pineapple pastry cake, from above
Non vegEggPan Indian

Pineapple pastry cake

Syrup soaked sponge, pineapple, whipped cream, one cherry on top. The bakery pastry, at full cake size.

45 minTime
4 gProtein each
mildSpice
The pastry case classic2 chapters · 1 min read

Make it your way

Grandma's wayVanilla sponge, pineapple soak, cream, cherry. The bakery formula.
The original
336kcalsame
4 gproteinsame
1 gfibresame
45minutessame

Classic Indian bakery pineapple cake.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Plain sponge cakeone 8 inch vanilla sponge, split in 3
Pineapple2 cups tinned, chopped, plus syrup
Fresh cream (thickened cream, heavy cream)1⅔ cups, chilled
Sugar⅓ cup, powdered
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp
Glace cherries (candied cherries)10
Water¼ cup

Method

5 steps
  1. 1Mix 1/2 cup syrup from the pineapple tin with the water. This is the soak.
  2. 2Whip the cream with powdered sugar and vanilla to firm peaks. Keep a third aside for piping.
  3. 3Brush the first sponge layer generously with soak, spread cream, scatter pineapple. Repeat.
  4. 4Top with the last layer, soak, and frost all over. Pipe rosettes and add chopped pineapple and cherries.
  5. 5Chill at least 2 hours, then cut into neat squares or wedges.
Serve it like this

Serve chilled squares in paper cases or on small plates, each with a rosette, a bit of pineapple and a cherry on top.

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Make it a meal

What goes with Pineapple pastry cake: a bread or rice, a side, something to drink and something sweet.

A little snack Cake rusk120 min
A little snack Jeera biscuits40 min
To drink Cold coffee10 min
To drink Masala chai10 min
To drink Feni with lime soda3 min
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