Pineapple Layer Cake
Any Fruit or Berries may be used here instead of the pineapple. I
have done it with peaches, mangoes, strawberries & cherries.. &
they all were really good. But today it is pineapple….
Ingredients:
<blockquote>
For the Pineapple Cream:
Preparation:
Preheat oven to 350 Degree F.
Sift Flour, Corn flour(Corn Starch) & Baking powder twice.
In a mixing bowl, beat the egg yolks & beat till frothy &
fluffy. Combine 2 tablespoons of sugar & continue to mix till the
mix is thicker. Add the Vanilla extract & beat till it almost
doubles in amount.
In another bowl beat the egg white till bubbly. Gradually beat in
sugar, until thick and meringue-like & peaks form. This might take
about 5-10 minutes.
Very gently fold in the egg yolks into the egg whites. Do not stir.
Sift the flour, corn flour, baking powder mix into the egg mix. Fold in
the flour with a spatula or whisk to combine. Do not stir or move too
much, so as not to let the air escape.
Lightly grease the Cake pan ( I used a 9″ Spring Foam).
Pour the mix carefully in the pan & put it in the oven.
Bake for 30 -35 minutes or till the toothpick comes out clean when inserted at the center of the cake.
Cool on a wire rack.
Divide the cake horizontally into 3 parts.
Combine the Pineapple Juice & 1 tablespoon of sugar.
(Optional: I do this every time, & I really do
not know how I missed it this time… I slice off in very thin strips the
brown on the top & the sides of the cake, not that it interferes
with the taste, but looks way better than this did when the cake is
layered & topped with the cream)
Place the bottom layer of the cake on the plate that you are going to
serve. Spoon the pineapple juice on this layer of the cake till the
cake is moist.
To Prepare the Cream:
If you are using liquid heavy/whipping/double cream; use chilled
cream and whip/whisk cream in a chilled bowl until prominent peaks form.
Keep cream chilled.
Chill 2 Bowls in the Fridge. Chill the Beater/Whisk.
Divide the prepared/prepackaged Whipping Cream in 2 Bowls. Add 2
Tablespoons of Sugar to each bowl along with the Cream. Put one bowl
back in the Fridge to Chill.
Add half the amount of the Pineapple Extract to the bowl if you are
using the extract. Beat the Whipping Cream, & the Sugar in one bowl
till the cream is thick, fluffy & forms peaks. Fold in the the
Crushed Pineapples with this Cream.
To Assemble the Cake:
Spread the Pineapple Cream mix on this bottom part of the cake in a layer.
Spread more pineapple slices over the Cream. Put the other part of
the cake on this and repeat the same steps from soaking the cake to
layering the pineapple slices.
Now put the Third & the Final Layer of the Cake on the second
layer of Cream & pineapple slices & repeat the same process of
soaking the cake with the juice.
Take out the other bowl of Cream from the refrigerator. Add the rest
of the pineapple extract & beat the Cream & the Sugar together
till Fluffy & Peaks form. Top the final layer & the sides of the
cake with this cream. Top the Cream with more pineapple slices.
(For myself, I do not usually apply the cream on the sides most of the time, or do a very thin layer. It is a personal choice)
Put the cake in the refrigerator and chill for 3-4 hours. Serve chilled.
Note: If you do not want to make the sponge
cake at home, the store bought Angel Cake Mix works as a really good
substitute for this. I have done it sometimes, & wasn’t disappointed
with the outcome.
</blockquote>
Slice by slice by slice… it was almost gone over the weekend.
Any Fruit or Berries may be used here instead of the pineapple. I
have done it with peaches, mangoes, strawberries & cherries.. &
they all were really good. But today it is pineapple….
Ingredients:
<blockquote>
- 1.2 Cups (150 gms) All Purpose flour
- 2/3 Cup (150 gms) of Sugar
- 2 Tablespoon Corn Flour ( Called Corn Starch in some places)
- 4 Eggs – at room temperature (Yolks & Whites Separated)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Vanilla Extract
- 1 Cup Pineapple Juice
- 1 Tablespoon Sugar
- 2 Cups Crushed Pineapple – Canned or Fresh (or more if you want more pineapples)
- 2 Cups Thinly Sliced Pineapples (for the layers & more to decorate)
For the Pineapple Cream:
- Whipping Cream – 500 ml – Chilled or 300 ml Heavy/Whipping/Double Cream (In carton)
- Icing Sugar – 4 Tablespoons
- 1 Teaspoon Pineapple Extract/Essence
Preparation:
Preheat oven to 350 Degree F.
Sift Flour, Corn flour(Corn Starch) & Baking powder twice.
In a mixing bowl, beat the egg yolks & beat till frothy &
fluffy. Combine 2 tablespoons of sugar & continue to mix till the
mix is thicker. Add the Vanilla extract & beat till it almost
doubles in amount.
In another bowl beat the egg white till bubbly. Gradually beat in
sugar, until thick and meringue-like & peaks form. This might take
about 5-10 minutes.
Very gently fold in the egg yolks into the egg whites. Do not stir.
Sift the flour, corn flour, baking powder mix into the egg mix. Fold in
the flour with a spatula or whisk to combine. Do not stir or move too
much, so as not to let the air escape.
Lightly grease the Cake pan ( I used a 9″ Spring Foam).
Pour the mix carefully in the pan & put it in the oven.
Bake for 30 -35 minutes or till the toothpick comes out clean when inserted at the center of the cake.
Cool on a wire rack.
Divide the cake horizontally into 3 parts.
Combine the Pineapple Juice & 1 tablespoon of sugar.
(Optional: I do this every time, & I really do
not know how I missed it this time… I slice off in very thin strips the
brown on the top & the sides of the cake, not that it interferes
with the taste, but looks way better than this did when the cake is
layered & topped with the cream)
Place the bottom layer of the cake on the plate that you are going to
serve. Spoon the pineapple juice on this layer of the cake till the
cake is moist.
To Prepare the Cream:
If you are using liquid heavy/whipping/double cream; use chilled
cream and whip/whisk cream in a chilled bowl until prominent peaks form.
Keep cream chilled.
Chill 2 Bowls in the Fridge. Chill the Beater/Whisk.
Divide the prepared/prepackaged Whipping Cream in 2 Bowls. Add 2
Tablespoons of Sugar to each bowl along with the Cream. Put one bowl
back in the Fridge to Chill.
Add half the amount of the Pineapple Extract to the bowl if you are
using the extract. Beat the Whipping Cream, & the Sugar in one bowl
till the cream is thick, fluffy & forms peaks. Fold in the the
Crushed Pineapples with this Cream.
To Assemble the Cake:
Spread the Pineapple Cream mix on this bottom part of the cake in a layer.
Spread more pineapple slices over the Cream. Put the other part of
the cake on this and repeat the same steps from soaking the cake to
layering the pineapple slices.
Now put the Third & the Final Layer of the Cake on the second
layer of Cream & pineapple slices & repeat the same process of
soaking the cake with the juice.
Take out the other bowl of Cream from the refrigerator. Add the rest
of the pineapple extract & beat the Cream & the Sugar together
till Fluffy & Peaks form. Top the final layer & the sides of the
cake with this cream. Top the Cream with more pineapple slices.
(For myself, I do not usually apply the cream on the sides most of the time, or do a very thin layer. It is a personal choice)
Put the cake in the refrigerator and chill for 3-4 hours. Serve chilled.
Note: If you do not want to make the sponge
cake at home, the store bought Angel Cake Mix works as a really good
substitute for this. I have done it sometimes, & wasn’t disappointed
with the outcome.
</blockquote>
Slice by slice by slice… it was almost gone over the weekend.
