A fruity delight,this fresh Cream Pineapple Cake is made by layering a pineapple cake with fresh whipped cream and Pineapple Crush,is finished with cherries,
This tropical treat is moist and light, rounding off all the flavours perfectly!
If desired canned Pineapple can be adder in the layers and on top for decoration but that reduces the shelf life of the cake.
100 gm butter
130 gm sugar
150 gm flour(maida)
1tsp baking powder
1tsp pineapple essence
1tsp yellow colour
2 cups Whipped Cream.
2 tbsp Pineapple Crush.
Grease baking tin with melted butter and flour.dust off extra flour.
Sieve together flour and baking powder thrice.
Cream butter and sugar with electric blender till it becomes light and fluffy.
Add egg one at a time,continue beating.
Add essence and colour.
Start Preheating oven.
Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)
Add little milk if required.
Pour into lined/greased baking tin.
Bake at 180 degree C for 40 minutes.
Insert a small knife in center to check if baked properly(knife should come out clean)
Invert on cooling mesh,demould and let it cool.
Once cooled completely,slice the cake horizontally into 3 equal parts,place one part of the cake on a base on the turn table and spray water till the cake turns moist,spread some whipped cream over the cake,top up with Pineapple cush, sandwich with the other half of the cake,repeat the process with remaining cake.
Cover cake from all sides with whipped cream,refrigerate the cake for 20 minutes to set.
Fill the plastic disposable piping bag fitted with a big star nozzle with the whipped cream and make border and design of stars on the top and bottom of the cake,decorate with cherries.
Cut into pieces and enjoy.
Tip:This cake can be assembled in a glass jar to make a jar cake.
Happy Cooking !!!