Last week has been a disastrous week for me. After I got a recipe request for the eggless pineapple cake, I bought a pineapple home. When I first tried a recipe for the cake, it ended as being fudgy and gluey. So I had to discard the cake. Unfortunately, I ended up using all the pineapple juice and had to go to the stores again to buy a whole pineapple. This time after extracting the juice, I had the sense to reserve the remaining juice. And again the second try also ended up being fudgy. So again it had to be discarded. By the time I was so depressed and didn’t have any thought of pursuing my experiments. So after refrigerating the remaining juice, I took a break for a day. Finally I attempted it the third time and to my surprise, it came out very nice. I just wrapped it up in the cling wrap and thought of finishing off the cake the next day. Again a disaster struck. There was some problem in the power line and my house went to a power shut down mode. I really panicked as there were so many ingredients in the fridge. Electrician took two days to restore power in our house and we went without water and power for two days.
Now I had a doubt that my cream would be spoilt. But when I took it for beating it looked normal and upto the soft peaks stage worked great. But when nearing the stiff peaks stage, it was kind of looking split. When I tasted it it was fine but it didn’t look good. But still I had no choice. So I just went on with covering the cake with the cream. I had so many plans for decorating the cake but with the cream being slightly runy, I just covered the cake and went for a rustic look. But beleive me, it tasted awesome. The flavour of the fresh pineapple juice took the cake to a new level. Many recipes I went through used chunks of pineapple, but I didn’t want a chunky cake. I just wanted the flavour of the pineapple in the cake. As this cake is covered in fresh cream, you need to refrigerate this cake. Usually pastries refer to flaky crumbly crispy bakes, but what we get here as pineapple pastry is just pineapple cream, covered and decorated with fresh cream and pineapple slices. I have missed out the pineapple slices also in the decoration. You can do it as per your wish. You can also fill the cake with pineapple slices/ chunks.
As this cake is to be refrigerated, it need to be soaked in pineapple juice to make it soft even after refrigeration. Otherwise it will tend to dry out and become crumbly. While soaking the cake make sure that it is at room temperature so that it absorbs all the juice and gets moist. I used my home made pan release for this cake. It came out so easily from the pan. And for the recipe I used my orange cake recipe and substituted the orange juice with pineapple juice. For the first and second time, I tried a different recipe and learnt a lesson that experimenting is not always easy. While tasting the cake I felt that all the difficulties I faced for the execution were wotrth it. It tasted delicious and literally I forgot all the experiences I got during last week. Hope you like this too…
Makes one – two layered 6″ cake
For The Cake:
Maida/ Flour-1 1/4 cup
Baking Powder-1 tsp
Baking Soda-1/2 tsp
Condensed Milk-1 cup
Melted Butter-1/2 cup
Pineapple Juice-3/4 cup
Sugar-1 1/2 tsp
Pineapple Essence-1 tsp
For The Whipped Cream:
Fresh Cream / Whipping Cream-2 cups
Icing Sugar-2 tbs
Pineapple Essence-1 tsp
Remove the skin of pineapple and cut it into chunks.
Grind it in a mixer to a fine juice adding 1/4 cup of water to ease the juicing process.
Pour it into a sieve and set it aside until the juice gets collected in the pan below.
Measure the juice for the cake and reserve the remaining for soaking the cake.
Preheat oven to 175°C.
Grease two 6″ pans with home made pan release.
Beat together condensed milk, melted butter and pineapple essence.
Add the pineapple juice, sugar and vinegar and beat well.
Mix together flour, baking powder and baking soda in a bowl and add it to the liquid ingredients.
Fold it using a wooden spoon until incorporated.
Divide the batter between both the pans.
Bake in the preheated oven for 25-35 minutes.
Remove cake once it passes the tooth pick test.
Cool on wire rack for 5 minutes.
Flip the cakes on the wire rack and allow it to cool completely.
Trim the top crust of the cakes with a bread knife.
Whip the cold cream until soft peaks form.
Add the pineapple essence and icing sugar and beat until it forms stiff peaks.
Do not over beat else you will end up with butter.
Now place one cake on a serving plate.
Brush the top of the cake with pineapple juice. Be generous and wait until the cake absorbs the juice.
Apply a layer of whipped cream on top. You can also add some pineapple chunks in this filling.
Place the next layer and again apply juice for that layer.
Now cover the cake entirely with the whipped cream.
You can either leave it rustic or decorate it with rosettes and pineapple chunks.
Refrigerate until serving.