Monday, February 21, 2011

Pineapple pastry

Pineapple pastry


Vanilla sponge cake - 1 no
Pineapple - 1 tin
Heavy whipped cream - 4 cup
Castor sugar - 3 cup
Vanilla essence - 1 tsp
Chocolate sauce for presentation


1. Cut the sponge cake horizontally in 3 halves, in such a way that you get 3 equal sizes of the cake.
2. Strain the pineaaple pieces from tin. Do not thorw the sugar syrup.
3. Lightly soak each half of cake with this sugar syrup. Make sure the sponge cake doesn't become mushy.
4. If you have whole pineaaple rings in the tin, cut them into small pieces.
5. In a bowl, take whipped cream. Add sugar and vanilla essence to it. Beat this cream with electric beater. To avoid curdling of cream, place this bowl in another bigger bowl which is filled with ice cubes. Beat this cream till it forms the soft pick.
6. First take the bottom half of the soaked cake. Apply some beated cream on it. Spread it evenly with the use of palette knife. Sprinkle the pineapple cake on it.
7. Apply the second layer and repeat the above procedure.
8. Finally assemble the topmost layer. Apply whipped cream to the entire cake. Dip a palette knife in hot water, wipe it with kitchen napkin and smoothen the creamy surface around the cake with it. Assemble the pineaaple pieces over it in decorative manner.
9. Use a piping bag for borders and design of your choice. You can use chocolate sauce for decoration as well.
10.  Refrigerate the cake for 1 hour before serving. Pineapple pastry is ready!


To understand how to cut sponge cake in half, please refer my marzipan cake recipe posted before. 

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