Eggless pineapple cake

Eggless pineapple cake | without oven

 
 

Ingredient:

1 ½ cup maida

1 cup curd beaten

1 cup milk

½ cup butter/ oil

½ cup powder sugar

1 ¼ tsp baking powder

½ tsp bakind soda

2 tsp pineapple essence

 1 pinch food color

Method:

1.Place paper in the baking pan than grease butter/oil on all sides of 8” round baking pan.

2.Sieve  maida and baking powder.

3.In a bowl, Beat butter and sugar until creamy.

4.Add curd and baking soda in butter mixture and mix well

5.Add maida and milk and mix slowly.

6.Pour the batter in baking dish .

7.Preheat the oven at 180C.

8.Place the baking pan in the oven and bake for 35-45mins or until the tooth pick comes out clean.

Make on Gas:

1.Heat the deep bottom pan / pressure cooker on medium heat.

2.Do not fill water in pan/ cooker.

3.Place a lid/ separater( that comes with the cooker) on the pan.

4.Cover the pan with a plate (this process called preheating).and heat for 5 mins.

5.Place  the baking box  in the pan and cover the pan /cooker with plate /

cooker’s lid(Remove the whistle.

6.Bake the cake for 40 -50 mins unitl the tooth pick comes out clean

                                                          Add curd in the sugar mixture and mix well.

                                                      add food color.

                                                          add maida and milk in ti and mix well.

                                         mixed batter.

                                                          pour on baking pan

                                                        Place a deep pan

                                                             Place baking pan and deep pan cover with plate.

                                                       cool down the cake

For icing

500gm cream

5-6 tbsp icing sugar

2 cup chopped pineapple

Pineapple Essence.

Decoraton:

1 slice pineapple

Colour balls

2-3 cherries

Method:

1.Cut  cake into 3 round slices.

2.Drain the pineapple from the syrup in the tin and reserve the syrup.

3.Chop the pineapple into small  pieces.

4.Refrigerate the cream for 5 hour or until chill.

5.Pour the cream in a chill bowl and whip the cream until soft peak form.

6. Add icing sugar and essence and whipped until stiff peaks form. Do not over beat as you will end up with butter.

7. Take a 10 inch square card board and cover with aluminum foil.

8.Place 4 paper strips on the covered card board as shown in the photo.

 9 . Now place one slice of cake on card board.

10.Brush the slice with cherry syrup.

11.Add whipped cream and spread it evenly on the cake.

12.Arrange 1/3 chopped pineapple on the cream.

13.Place the 2^nd slice of cake on the pineapples.

14.Again do it same.

15.Now place last slice of cake and brush it with the syrup.

16.Cover the whole cake with whipped cream and reserve 1 cup cream for decoration.

17.Flat the cream with large knife.

18.Decorates cake wall with small color balls.

 19. Remove paper strips from the bottom of the cakes

21.Decorate the cake with pineapple flower and place a cherry in the centre of each flower.

22.Chill the cake until serving time.

                                                          add sugar in chill cream.

                                                                                                          whipped cream.

                                                                 pineapple slices

                                                       chopped pineapple

                                                           cover with aluminum foil.

                                                           place paper streps

                                                            cake slice.

                                                           brush the syrup.

                                                         spread whipped cream.

                                                       spread pineapple.

                                                            place last slice and coat with syrup.

                                                                                                    cover with whipped cream  and decorate it.