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Pineapple Pastry
Pineapple pastry is a delightful and refreshing dessert, featuring layers of soft sponge cake, whipped cream, and juicy pineapple chunks, perfect for any celebration or as a treat for your taste buds. Ingredients: Maida, Ice cream, Eggs, Salt, Cherry, Milk, Baking powder, Bura, Vanilla essence, Cooking oil
60min
Cook Time
8
Servings
Recipe
350 kCal
Recipe
1
Preheat the oven to 180°C. Grease and line a 9-inch square or round cake tin with parchment paper.
2
In a large mixing bowl, combine 120 grams of all-purpose flour (maida), 120 grams of powdered sugar, 1 teaspoon of baking powder, and a pinch of salt. Mix well.
3
Add 60 ml of oil, 60 ml of milk, 1 teaspoon of vanilla essence, and 4 beaten eggs to the dry ingredients. Mix until a smooth batter is formed.
4
Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
5
In another bowl, whip 200 grams of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
6
Cut the cooled cake horizontally into two equal layers. Place one layer on a serving plate.
7
Spread a generous layer of whipped cream on top of the first cake layer. Arrange pineapple chunks (from a 200-gram can of pineapple) on top of the cream.
8
Place the second cake layer on top of the pineapple chunks. Spread another layer of whipped cream on top and around the sides of the cake.
9
Decorate the top of the pastry with more pineapple chunks and some cherries, if desired. Refrigerate for at least 2 hours before serving.
Nutrition
350
kCal
5 g
Protein
20 g
Fat
40 g
Carbs
120 g of Maida
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