Tuesday, February 17, 2009

Pineapple Pastry

Flour - 1/2 cup +1 tbsp
baking powder - 1/8 tsp
eggs - 2 + 1/2
vanilla essence - 1/2 tsp
powdered sugar - 1/2 cup + 1/2 tsp
For the syrup:

pineapple - 1 cup (chopped)
sugar - 1 cup
pineapple essence - few drops
For the icing:

cream - 200 gms
icing sugar - 4 tbsp

For making a syrup:
- add sugar, water and the pineapple and bring it to boil for 5 minutes in medium heat
- add the pineapple essence when the syrup is cold
- boiling the pineapple ensures that there are no bitterness
For making the cake:

- add flour, baking powder and seive thrice
- leave them aside
- add the eggs and beat until froathy
- add the sugar powder little by little, beat the mixture until the mixture is soft and fluffy
- add the vanilla essence and beat well
- add the flour 1 tbsp at a time and fold into the batter, do not over beat them or else the cake will not be soft
- after the entire flour is added , mix well and check to see if there are any lumps
- preheat the oven
- grease the baking tray
- pour the batter and bake at 180 degrees for 30 minutes
- remove and cool and unmould
To make the icing:

- beat cream and icing sugar until they form peaks
- keep them aside
To make the pastry:

- cut the cake into half, slice them in between
- seperate the bottom portion and the upper portion of the cake
- pour the syrup of the pineapple and soak them (both the parts)
- then apply the icing cream on both the portions
- add all the pineapple slices on the cake
- now cover the bottom portion of the cake up.
- finish off all the icing on the sides and at the top of the cake
- decorate
- leave them over night in the fridge for them to set to serve
This recipe is dedicated for the EVENT

EFM (Event for the Month) January - Microwave Oven Series!


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