Eggless Pineapple Pastry
Prep time: 2 Hr
Cook time: 21 Mins
Yields: 12-15 Servings
Special occasions demand special dessert and nothing can beat this delicious
and decadent eggless pineapple pastry.
Ingredients Part 1:
a.. 1/2 cup yogurt
b.. 1/2 cup pureed soft/silken tofu
c.. 1/4 cup milk
d.. 1 teaspoon pineapple extract
Ingredients Part 2:
a.. 2 and 1/2 cups cake flour
b.. 2 teaspoons baking powder
c.. 1 teaspoon baking soda
d.. 1/4 teaspoon salt
e.. 1/2 cup diced (canned) pineapple
Ingredients Part 3:
a.. 1/2 cup softened unsalted butter
b.. 1 and 1/4 cups white sugar
Ingredients for Filling:
a.. 2 cups pineapple chunks (preferably canned in pineapple juice)
b.. 1/2 cup bottled red cherries, optional
Ingredients for Frosting:
a.. 2 cups whipping cream (at least 35% fat)
b.. 1/4 cup white sugar
c.. 1 teaspoon pineapple extract
d.. as needed icing sugar (optional, see frosting recipe)
Procedure for the filling:
1.. If using fresh pineapple, in a large bowl mash the pineapple pieces and
about 2-4 tablespoons of sugar lightly with a potato masher. The amount of
sugar will depend upon how sweet the pineapple is. Set it aside for 30-60
minutes. Omit this step if using canned pineapple in its own juice. Just drain
the pineapple chunks and reserve the juice.
Procedure for the cake:
1.. Preheat the oven at 350F/180C for 15 minutes. Line a 9×13 inch pan with
parchment paper.
2.. Mix together the ingredients listed in Part 1 in a medium bowl and set
aside.
3.. Sift together the Part 2 ingredients except the pineapple in another bowl.
4.. In a large bowl cream together the butter and sugar until light and
creamy. If the butter is not soft enough the creamed mixture will resemble
coarse crumbs. By adding some of the wet ingredients and then creaming it,
should solve the problem.
5.. Add the wet ingredients in 3 portions beating after each addition. The
mixture will look curdled, but that should not be a problem. It will be fine
once we add the flour mixture.
6.. Add the dry mix and combine well. Fold in the 1/2 cup pineapple chunks.
7.. Spread the batter in the prepared pan.
8.. Bake for about 21-23 minutes or until a toothpick inserted in the middle
of the cake comes out clean. Mine was done in 21 minutes.
9.. Transfer the pan to cooling racks. Since we have lined the pan with
parchment paper, the cake should come off the pan within 15 minutes. Let it
cool completely before frosting.
Procedure for whipped cream frosting:
1.. Keep the bowl (which you are going to use to prepare the frosting) and
the electric beaters in the freezer for at least 15-30 minutes.
2.. Place the cream, sugar and pineapple extract in the bowl and whip until
stiff peak forms. I first started with 2 cups of cream and 1/4 cup of
granulated white sugar. Add additional confectioner's sugar one tablespoon at a
time if you prefer more sweetness.
Assembling the cake:
1.. I sliced the cake in half and proceeded with filling the middle with
cream and frosting it. But only while I was halfway through slicing I realized
the cake was quite thin and I shouldn't have sliced it but instead baked
another cake to make it a layer cake. It was quite a tough job to get neat
layers especially with the pineapple chunks in the cake. So I definitely
suggest doubling the recipe and baking 2 layers instead of slicing the cake. In
that case level the top of the cakes and proceed to assemble as always.
2.. Use the reserved pineapple juice to brush the cake/s, so that the cake
will absorb it and be moist for days. Do not fear of too much syrup on the
cakes. The cake will keep absorbing it. Before brushing it with syrup, try to
dust off the crumbs from the leveled side of the cake using a dry pastry brush.
Now pour the syrup directly over the cakes or use a pastry brush to dip the
syrup and brush it on the cake. Leave the cakes to soak the syrup for at least
15 minutes. Soaking it for more time is fine too.
3.. Place one slice/cake on a serving platter or cake stand. The neat and
flat side should be on the bottom and the syrup brushed side should be on the
top. Spread the pineapple and cherry chunks on the cake and cover it with half
of the frosting.
4.. Place the other cake on top of the filling. The syrup side should be
facing down and the smooth side should be on top for this one. Cover it with
the rest of the whipped cream and garnish it with pineapple pieces and whole
cherries or as you please.
My Notes:
1.. If you don't want to double the recipe but still prefer a layered cake
then bake it in two 8/9 inch round/square pans instead.
2.. I have tried this recipe with canned pineapple for convenience sake but
you could try it with fresh pineapple too. Use store bought whipped topping if
you don't have the time to make it at home.
3.. I have not tried this cake recipe with all-purpose flour, so I do not
know if the texture will be as good as this one with cake flour.
4.. Add another half to a cup of whipping cream if you want to frost the
sides of the cake too.
5.. The nutritional information is based on 15 servings and 2.5 cups of
whipping cream.
Nutritional Information for 1 Slice
Calories: 268.9
Total Fat: 9.0 g
Saturated fat: 5.4 g
Unsaturated fat: 3.0 g
Cholesterol: 25.0 mg
Total Carbohydrate: 44.7 g
Sugars: 26.6 g
Dietary Fiber: 1.0 g
Protein: 3.5 g
Sodium: 210.5 mg
Potassium: 123.3 mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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