My daughter and I decided to have an egg hunt in our back yard a week after Easter. We decided to call a couple of her friends and have some fun. Some of our friends brought some finger foods like cheetos, chocolate chip cookies, pop corn etc and I made some of the butter, nutella and jelly sandwiches, cilantro hummus to go with pita bread and Indian style pine apple cake. Let me tell you that even though I do know to decorate cakes, I did not want to use all sorts of ingredients in the preparation of the icing. I always liked whipped cream icing and decided to make a pineapple cake that used to be so delicious at J.M and Sons at Coimbatore.
Gadgets:
Mixing bowl
Spatula
Measuring cups
Bowl
Oven
Bowl for whipping cream
Hand mixer
Icing spatula
Baking pans 9 inch 2
Parchment paper
Cake stand
Cake board that is lined with wax paper found at micheals
Ingredients:
Cake Mix (yellow) any brand -1
Butter - 1 stick at room temperature or microwave butter for 12 secs
Eggs - 3 (2 whole eggs and 1 egg white)at room temperature
Pineapple chunks - 1 tin
sugar 2 tbsp
water- 1/2 cup
pineapple essence - 1 tsp
Heavy whipping cream - 1 pint
** Note: Please find a whipping cream with over 35% fat content for stiff peaks to form and also for frosting to set well)
sugar for the icing - 1/2 cup (can adjust if you want more sweet or less)
Preparation:
Turn on the oven at 375 degrees before you start doing anything.
1. Add 2 whole eggs,1 egg white and butter at room temperature to a bowl.
2. Drain the juice from the tin and add 2/3 cup juice to the liquid mix
3. Beat this mix for 2 minutes with an electric mixer.
4. Remove the cake mix(any brand as long as it is yellow)from the box and just pat so that all the balls that have been formed is broken up and you have a smooth mix.
5. Add cake mix to the bowl and beat on medium speed for 2 minutes.
6. Take 2 baking pans.I used 9 inch ones and using the parchment paper i made a circle to fit the lower level of the pan.
7. Added the batter evenly to the 2 pans and baked the cake at 375 degrees for 30 minutes.
8. In the meantime, I added the whipped cream to a bowl added sugar and started whipping with my electrical blender until they form stiff peaks.
7. I put this back into the freezer with a cover and waited for the cake to be baked.
8. When the cake is done. Allow the cake to rest for a few minutes before touching the cake.It will be very soft and moist and might break. Once the cake is cooled place the cake board on the cake stand.
9. Take 2 pieces of parchment paper and line it on the cake board so that you can remove it once the icing is done and to make the cake look decorative.
10. Take one cake out of the pan and put it on the parchment paper with the top of the cake facing down.
11. When the cake is cooled,mix some water and the remaining of the pine apple juice and sugar in a small bowl.
12. Take some of this juice in your hands and sprinkle it all over the cake so as to cover the entire surface of the cake.
13. Remove the whipped cream icing and start layering the top of the cake.When an even layer has been made add some pineapple chunks after squeezing out the juice from them. Then place the secound face down and repeat step 12.
14. Add the rest of the whipped cream and decorate the whole cake. Please put a lot of whipped cream on the top and then spread it out.This helps in not having to deal with the crumbs.
15. Add the remaining chunks of pine apple after removing the extra juice on top.You can also add cherries, I did not because I did not have time to do it.
16. Put this cake back in the fridge until it is ready to be searved.
Gadgets:
Mixing bowl
Spatula
Measuring cups
Bowl
Oven
Bowl for whipping cream
Hand mixer
Icing spatula
Baking pans 9 inch 2
Parchment paper
Cake stand
Cake board that is lined with wax paper found at micheals
Ingredients:
Cake Mix (yellow) any brand -1
Butter - 1 stick at room temperature or microwave butter for 12 secsEggs - 3 (2 whole eggs and 1 egg white)at room temperature
Pineapple chunks - 1 tin
sugar 2 tbsp
water- 1/2 cup
pineapple essence - 1 tsp
Heavy whipping cream - 1 pint
** Note: Please find a whipping cream with over 35% fat content for stiff peaks to form and also for frosting to set well)
sugar for the icing - 1/2 cup (can adjust if you want more sweet or less)
Preparation:
Turn on the oven at 375 degrees before you start doing anything.
1. Add 2 whole eggs,1 egg white and butter at room temperature to a bowl.
2. Drain the juice from the tin and add 2/3 cup juice to the liquid mix
3. Beat this mix for 2 minutes with an electric mixer.
4. Remove the cake mix(any brand as long as it is yellow)from the box and just pat so that all the balls that have been formed is broken up and you have a smooth mix.
5. Add cake mix to the bowl and beat on medium speed for 2 minutes.
6. Take 2 baking pans.I used 9 inch ones and using the parchment paper i made a circle to fit the lower level of the pan.
7. Added the batter evenly to the 2 pans and baked the cake at 375 degrees for 30 minutes.
8. In the meantime, I added the whipped cream to a bowl added sugar and started whipping with my electrical blender until they form stiff peaks.
7. I put this back into the freezer with a cover and waited for the cake to be baked.
8. When the cake is done. Allow the cake to rest for a few minutes before touching the cake.It will be very soft and moist and might break. Once the cake is cooled place the cake board on the cake stand.
9. Take 2 pieces of parchment paper and line it on the cake board so that you can remove it once the icing is done and to make the cake look decorative.
10. Take one cake out of the pan and put it on the parchment paper with the top of the cake facing down.
11. When the cake is cooled,mix some water and the remaining of the pine apple juice and sugar in a small bowl.
12. Take some of this juice in your hands and sprinkle it all over the cake so as to cover the entire surface of the cake.
13. Remove the whipped cream icing and start layering the top of the cake.When an even layer has been made add some pineapple chunks after squeezing out the juice from them. Then place the secound face down and repeat step 12.
14. Add the rest of the whipped cream and decorate the whole cake. Please put a lot of whipped cream on the top and then spread it out.This helps in not having to deal with the crumbs.
15. Add the remaining chunks of pine apple after removing the extra juice on top.You can also add cherries, I did not because I did not have time to do it.
16. Put this cake back in the fridge until it is ready to be searved.
Looks gorgeous.
ReplyDeleteThis cake is awsome. I am planning to make this for my daughter's b'day. It has very nice texture and taste very good.
ReplyDeleteYummy !!!!!! This cake was as delicious as the one I used to have back there in India .I prepared it twice and will continue it in the future .Thanks a lot for the wonderful recipe.
ReplyDeleteThis cake turned out to be the pineapple pastry ever...Everyone at my work loved it and it was gone is less than 30 mins...Thanks a lot for the recipe.
ReplyDeletecan you say me how to make the sturdy whipp cream, i actually make it in the same way u said though the cake turned out to be so yummy my cake started melting like an icecream after few minutes i take out from the freezer can you please give me the ingredients and the process for making the thick whip cream.
ReplyDeleteHello Anonymous,
ReplyDeleteI am sorry that you had trouble with the whipping cream. The problem is that you need to find the heavy whipping cream that has a fat content over 35% else the whipped cream will not set well and run. I will make a note for u in the recipe so that everyone will benefit from it.
Also, if you cannot find heavy whipping cream with 35% fat content then addition of agar agar or vegetable gelatin can be dissolved with very little water and mixed with the cream and whipped. This will also help stabilize the whipped cream.
ReplyDelete