Recipe- Delicious Eggless Pineapple Pastry Cake

Now this is one of the most favourite cake or you can also say an all time favourite pastry. Of course we have Black Forest Cake too. But for those who are less fond of chocolate, pineapple pastry is the first choice. We will also be sharing the recipe for pineapple gel, which is very easy-to-prepare. This pineapple gel recipe is without gelatine or agar agar.

Ingredients

For pineapple gel

280 grams tinned pineapple (or 8 tinned pineapple slice)
1 tablespoon granulated sugar
2 tablespoon water
½ tablespoon corn starch/corn flour

For the frosting

500 ml heavy whipping cream (can use more if you like more cream)
3 tablespoon icing sugar (adjust to taste)

Other Ingredients

tinned cherries, for decoration
tinned pineapple, for decoration
1-2 tablespoon syrup from tinned pineapple

Method

For the pineapple gel

- Open the tin of pineapple and drain the syrup in a bowl. Preserve the syrup since we will use this syrup to soak our sponge.

- Chop 280 grams tinned pineapple (or 8 tinned pineapple slices). Take in a mixer jar and blend to a fine puree. Keep 2 slices aside for decoration.

- Heat a non-stick pan on medium flame and add the puree along with sugar. Cook for 3-4 minutes. Keep stirring.

- In a small bowl, mix corn flour and water till no lumps remain. Add this mixture after 3-4 minutes to the pineapple puree.

- Cook till puree thickens, another 3-4 minutes. Keep stirring continuously. Remove from flame and let it cool down.

- Once it cools down, keep in refrigerator till you use it for the cake.

- You can even prepare this gel in advance before 1-2 days and store in refrigerator.

To assemble the cake

- Once the cake it set, remove the cling wrap, and cut the cake from the middle. We have cut cake in 2 layers, but if you want to can even slice it in 3 to 4 layers. Keep the slices covered till we whip our cream.

- Pour 400 ml chilled whipping cream in a bowl. Whisk for about a minute and then add 2.5 tablespoon icing sugar to it. Beat on medium speed until it doubles in volume.

- Beat until the cream forms stiff peaks.

- Prick the layers with a fork and soak both the layers in pineapple syrup. You can use the syrup as per the desired texture of the cake. Do not use too much syrup since this may result in a soggy cake.

- Apply little cream in the centre of the cake board or plate where you want to assemble the cake and keep cake board on a turn table. Place 1st half of sponge on a cake board/any flat plate (soaked part facing top). Then apply whipped cream and then spread pineapple gel on top.

- Now place the other cake on top (soaked part facing down).

- Apply a layer of whipped cream on the top layer and also on the sides of the cake. Refrigerate the cake for 30 mins. This is called crumb coating.

- Refrigerate remaining whipped cream. After 30 mins, add remaining 100 ml cream and ½ tablespoon icing sugar to the already whipped cream and whisk till stiff peaks.

- Do not whip whole quantity of cream at once. Whipping the cream like this will ensure that your cream remains stiff and stable.

- After 30 mins, apply a thick layer of whipped cream on the top layer and also on the sides of the cake.

- Use spatula to perfectly finish and level the cream on the cake.

- To level and perfectly finish the frosting, dip the spatula in water, drain excess droplets of water and then just quickly run the spatula over the cake.

- Spread pineapple gel on top. Spread little on sides too. We have merged cream and gel on the top and sides with a spatula, as shown in pic below. You can even spread gel on top and keep it as it is.

- Decorate the cake with tinned pineapple slice and cherries. Place in refrigerator for atleast 1 hour before serving.