Source:
Adapted from Cook Like Priya
I used a fatless (i.e. no butter/no oil) sponge cake base to make this cake. Any sponge cake (viz., normal or eggless) base of your choice can be used.
Fatless Sponge Cake
Yield: An 8 inch cake cut into 3 layers
Servings: 10 to 12 generously
Ingredients:
All purpose flour (maida) - 1-1/4 cups (150 gm)
Sugar (granulated/powdered) - 3/4 cup (150 gm)
Eggs (large) - 5
Baking Powder - 1/2 tsp (2.5 gm)
Baking Soda - 1 pinch
Salt - 1 pinch
Vanilla Extract - 1 tsp
Pineapple Essence - 1 tsp
Method:
1. Preheat oven to 180 degrees C or 350 degrees F for 10 minutes.
2. Grease an 8" baking tin with oil and line the sides with parchment or butter paper about an inch higher than the cake tin and also line the base with the same. Set aside.
3. Sieve flour, baking powder, baking soda, and salt together until well incorporated. Set aside.
4. In a bowl, beat the eggs, sugar, vanilla and pineapple essences. Beat for about 5 minutes until soft peaks form.
5. Gently add the sifted flour mixture little by little into the beaten egg mixture until well incorporated. Take care not to over mix.
6. Pour the cake batter into the greased cake tin and bake for 30 minutes at 180 degrees C.
7. Remove from oven and allow the cake to cool for 10 minutes. Later, invert the cake onto a cooling rack and let the butter paper remain intact.
8. Once the cake is completely cooled down, remove the butter/parchment paper.
9. Cling wrap the cake and refrigerate until use.
10. When about to use, remove the cling wrap and cut into layers. I sliced into 3 perfect layers and placed them separately on plates.
Pineapple Soaking Syrup
Ingredients:
Pineapple Syrup - 1 cup (the syrup in the the tinned pineapple can)
Powdered Sugar - 4 to 5 tbsp
Pineapple Essence - 2 tsp
Method:
Mix all the ingredients in a bowl and set aside until assembling process.
Whipped Cream Frosting
Ingredients:
Cold Non-dairy Whipping Cream - 2 cups
Icing Sugar - 1/2 cup
Pineapple Essence - 1 tsp
Method:
1. Freeze the bowl with whisk attachment for at least half an hour before making the whipping cream.
2. Beat the cream at high speed for 2 minutes and then slowly add the essence and the icing sugar. Beat until stiff peaks are formed. Keep refrigerated until use.
Assembling the Cake
1. Take the cake out of the fridge and unwrap the cling film.
2. Place on a cake stand and mark a line with a colored toothpick tip (dipped in a bright food color) from top to bottom or vice versa at any of the points of your choice. This helps in placing back the layers after filling in the same style as the original baked cake so that a uniform level is achieved.
3. Slice 2 or 3 layers of the cake horizontally and place them on different plates aside.
4. On a cake board, apply about 1 tsp of the cream in the center and then place the topmost layer of the cake on it.
5. Drizzle one-third of the prepared pineapple soaking syrup liberally all over this cake layer and let sit for a few minutes until the syrup is fully absorbed.
6. Now, add a big dollop of whipped cream on the soaked cake layer and spread with a spatula all over uniformly. Place chopped pineapple (tinned) chunks all over the spread whipped cream.
7. Place the middle layer of the sliced cake over this and repeat the process of soaking, spreading the whipped cream, and placing the pineapple chunks.
8. Finally, place the bottom most layer of the sliced cake with the bottom side facing upwards. This technique of placing the layers is called upside down technique. Drizzle the soaking syrup all through and allow it to absorb.
9. Then, spread the whipped cream all over the top of the cake and also on the sides and decorate with pineapple (tinned) pieces. I used some store bought marshmallows also to frost and decorate the fresh cream pineapple pastry (gateau).
10. Refrigerate the pineapple gateau for at least 30 minutes to set.
Once ready, cut, serve, relish, and enjoy!!!
This is a classic cake and just can't be stopped with one bite.
My Notes:
1. I used non-dairy whipping cream for this gateau. You can opt to use dairy cream (viz., Amul Whipping Cream). Getting stiff peaks is difficult in Indian climatic conditions. So, the cream can be stabilized with gelatin or agar agar powder to get stiff peaks. Dissolve 1 tsp of gelatin/agar agar powder in 2 tsp of water and leave it for 5-10 minutes. Once bloomed, add while whisking the whipping cream to stabilize it.
2. I used the whipped cream itself to frost the cake. Buttercream can also be used to frost the cake.
3. If using fondant toppers, place them on the cake just before use. They tend to run out of colors or become soggy and out of shape because of the moisture of the cream.
Adapted from Cook Like Priya
I used a fatless (i.e. no butter/no oil) sponge cake base to make this cake. Any sponge cake (viz., normal or eggless) base of your choice can be used.
Fatless Sponge Cake
Yield: An 8 inch cake cut into 3 layers
Servings: 10 to 12 generously
Ingredients:
All purpose flour (maida) - 1-1/4 cups (150 gm)
Sugar (granulated/powdered) - 3/4 cup (150 gm)
Eggs (large) - 5
Baking Powder - 1/2 tsp (2.5 gm)
Baking Soda - 1 pinch
Salt - 1 pinch
Vanilla Extract - 1 tsp
Pineapple Essence - 1 tsp
Method:
1. Preheat oven to 180 degrees C or 350 degrees F for 10 minutes.
2. Grease an 8" baking tin with oil and line the sides with parchment or butter paper about an inch higher than the cake tin and also line the base with the same. Set aside.
3. Sieve flour, baking powder, baking soda, and salt together until well incorporated. Set aside.
4. In a bowl, beat the eggs, sugar, vanilla and pineapple essences. Beat for about 5 minutes until soft peaks form.
5. Gently add the sifted flour mixture little by little into the beaten egg mixture until well incorporated. Take care not to over mix.
6. Pour the cake batter into the greased cake tin and bake for 30 minutes at 180 degrees C.
7. Remove from oven and allow the cake to cool for 10 minutes. Later, invert the cake onto a cooling rack and let the butter paper remain intact.
8. Once the cake is completely cooled down, remove the butter/parchment paper.
9. Cling wrap the cake and refrigerate until use.
10. When about to use, remove the cling wrap and cut into layers. I sliced into 3 perfect layers and placed them separately on plates.
Pineapple Soaking Syrup
Ingredients:
Pineapple Syrup - 1 cup (the syrup in the the tinned pineapple can)
Powdered Sugar - 4 to 5 tbsp
Pineapple Essence - 2 tsp
Method:
Mix all the ingredients in a bowl and set aside until assembling process.
Whipped Cream Frosting
Ingredients:
Cold Non-dairy Whipping Cream - 2 cups
Icing Sugar - 1/2 cup
Pineapple Essence - 1 tsp
Method:
1. Freeze the bowl with whisk attachment for at least half an hour before making the whipping cream.
2. Beat the cream at high speed for 2 minutes and then slowly add the essence and the icing sugar. Beat until stiff peaks are formed. Keep refrigerated until use.
Assembling the Cake
1. Take the cake out of the fridge and unwrap the cling film.
2. Place on a cake stand and mark a line with a colored toothpick tip (dipped in a bright food color) from top to bottom or vice versa at any of the points of your choice. This helps in placing back the layers after filling in the same style as the original baked cake so that a uniform level is achieved.
3. Slice 2 or 3 layers of the cake horizontally and place them on different plates aside.
4. On a cake board, apply about 1 tsp of the cream in the center and then place the topmost layer of the cake on it.
5. Drizzle one-third of the prepared pineapple soaking syrup liberally all over this cake layer and let sit for a few minutes until the syrup is fully absorbed.
6. Now, add a big dollop of whipped cream on the soaked cake layer and spread with a spatula all over uniformly. Place chopped pineapple (tinned) chunks all over the spread whipped cream.
7. Place the middle layer of the sliced cake over this and repeat the process of soaking, spreading the whipped cream, and placing the pineapple chunks.
8. Finally, place the bottom most layer of the sliced cake with the bottom side facing upwards. This technique of placing the layers is called upside down technique. Drizzle the soaking syrup all through and allow it to absorb.
9. Then, spread the whipped cream all over the top of the cake and also on the sides and decorate with pineapple (tinned) pieces. I used some store bought marshmallows also to frost and decorate the fresh cream pineapple pastry (gateau).
10. Refrigerate the pineapple gateau for at least 30 minutes to set.
Once ready, cut, serve, relish, and enjoy!!!
This is a classic cake and just can't be stopped with one bite.
My Notes:
1. I used non-dairy whipping cream for this gateau. You can opt to use dairy cream (viz., Amul Whipping Cream). Getting stiff peaks is difficult in Indian climatic conditions. So, the cream can be stabilized with gelatin or agar agar powder to get stiff peaks. Dissolve 1 tsp of gelatin/agar agar powder in 2 tsp of water and leave it for 5-10 minutes. Once bloomed, add while whisking the whipping cream to stabilize it.
2. I used the whipped cream itself to frost the cake. Buttercream can also be used to frost the cake.
3. If using fondant toppers, place them on the cake just before use. They tend to run out of colors or become soggy and out of shape because of the moisture of the cream.
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