Eggless pineapple pastry cake recipe in Kannada

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Eggless pineapple pastry cake recipe in Kannada

Baking a pineapple pastry cake at home is very easy, it costs very less when prepared at home. I didn’t use egg for in this recipe instead I used curd. It tastes very delicious and melts in the mouth.

Eggless pineapple pastry cake recipe in Kannada

Baking a pineapple pastry cake at home is very easy, it costs very less when prepared at home. I didn't use egg for in this recipe instead I used curd. It tastes very delicious and melts in the mouth.

Course Cake, Dessert
Cuisine Indian
Keyword cake without oven, Cup cakes, Chocolate cup cakes, cocao Cup cakes, Eggless cake, Pineapple cake

Ingredients

  • 1/2 cup curd
  • 1/2 cup milk
  • 1/4 cup oil
  • 1 cup maida
  • 1 tbsp pineapple essence
  • 1 cup sugar powder
  • 1 tbsp baking powder
  • 1/2 tbsp baking soda
  • 200 gms pineapple (chopped)
  • 1 pinch yellow food color
  • 1 cup whipping cream (chilled)
  • cherry (optional)

Instructions

  1. Take a mug or bowl. Add 1/2 cup curd, 1/2 cup milk, 1/4 cup cooking oil, 1 tbsp pineapple essence, mix well and keep it aside.

  2. On a mixing bowl keep a seiver and add 1 cup of all-purpose flour (maida), 1/2 cup sugar powder, 1/2 tbsp baking soda, 1 tbsp baking powder one by one and sieve properly. Mix them well to avoid lumps. Add the mixture (step 1) slowly in the bowl and mix again. Check for the flowing consistency as shown below.

  3. Take a cake mold and place a butter paper in it. Greece the butter paper nicely with butter or oil, using a brush. Add the batter (step 2) in the mold and shake well to avoid bubbles.

  4. Take a frying pan and place a stand in it. Close the lid and preheat for 10 minutes on medium flame.

  5. After 10 mins (step 4), place the cake mold in the frying pan and close the lid. Cook on the low flame for 30 to 40 minutes. If you have an oven, then preheat at 170°C and bake in micro convection @170°C for 5 minutes.

  6. Meanwhile, prepare for the pineapple jam. For that add 200gms of pineapple into a blender jar and grind to paste.

  7. Heat a pan and add the pineapple paste to it. On medium flame boil the paste till it becomes thick. Then add 1 tbsp of sugar powder and mix well. Add a pinch of yellow food color if available. Mix well again and the perfect pineapple jam is ready. keep it aside.

  8. After 40 minutes, check whether the cake is baked or not. You can vertically insert a toothpick in the cake. If the batter is non-sticky to your toothpick, then your cake is perfectly cooked. Now allow it to cool for 10 minutes.

  9. Now prepare for syrup and whipping cream. In a bowl add 1/4 cup water, 1 tbsp sugar powder and mix well. Sugar syrup is ready now, keep it aside.

  10. In a mixing bowl add 1 cup of frozen whipping cream. Blend it on high setting using a hand blender so that to get a thick cream. While blending itself, add 1/4 cup sugar powder. Blend continuously till the cream thickens.

  11. Remove the cake from the mold using a knife. Also, remove the butter paper gently. Use a knife and level the cake by cutting the excess part of the cake on the top. Cut it into 3 horizontal slices.

  12. Keep one slice on a plate and apply sugar syrup on it with a brush. Add 2 tbsp of whipping cream and spread on it and add 1.5 tbsp pineapple jam. Keep another slice on it and repeat the process. Now keep the final slice on it and repeat the process again. But this time make sure to apply the whipping cream along the sides of the whole cake.

  13. Cut into the desired number of pieces. Decorate as required with the whipping cream and cherries. Keep it in the refrigerator for at least 3 hours for better taste.

  14. The yummy eggless pineapple pastry cake is ready.

Recipe Notes

  • In step 2, instead of step 1 mixture, you can use buttermilk or eggs.
  • If you don't have butter paper, then use a maida coating and remove the excess part.
  • If the cream is not falling off the blender, then cream is perfectly thick.

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