PINEAPPLE CAKE

Hi friends,

It was my anniversary.. So baked nd did icing on my anniversary cake☺️.

  

Wanted to do bake a cake in some other way.. I mean that I wanted to change the ingredients. Did a bit of experiment 😄. I made this cake in cornflour. Only few number of ingredients I have used. However I have always used 25% of cornstarch in all my cakes till now so just wanted to explore something new.

Let me reveal the recipe.

INGREDIENTS:

FOR CAKE:

3/4 th cup cornflour

1/2 cup icing sugar

3 eggs at room temperature 

1 tsp pineapple essence

FOR ICING:

I had 1/2 a cup of ganache in my freezer. So used that for the base line nd blobs above.

INGREDIENTS:

1 cup whipping  cream

1 tsp pineapple essence

Few drops of yellow colour 

1/2 cup ganache

Handful of hazelnut flakes

Some sugar sprinklers

FOR SUGAR SYRUP:

1 tbsp pineapple juice or honey

1 tbsp water

METHOD:

FOR CAKE:

Line two 8″ baking tins with parchment paper. Grease oil on the base and sides of the pan.

  

First of all separate egg whites and make meringue of white parts by mixing with hand mixer from low to high speed.

  

 Now mix yolks and icing sugar till pale yellow in colour.

  

Add essence. Now add cornflour in 2 portions. Mix well.

  

Now bake at high in MW for 3 minutes each. Transfer on the wire rack to cool down completely.

  

U CAN SEE THE SPONGE… INCREDIBLY SOFT☺️

FOR SUGAR SYRUP:

  

Mix juice and water and keep it aside.

FOR ICING:

Get ready for the icing now. Whip your whipping cream with essence and colour till you get medium hard peaks. Not too stiff.

  

Take a cake turntable or inverted side of a dinner plate. Place a tsp of whipping cream on the table and spread. Place one base out of 2 bases on it.

  

Brush with half of the sugar syrup.

  

Apply whipping cream on it as much thick you want.

  

Place another base and brush with sugar syrup. Now apply heavy dollops of cream on all sides.

  

Take a food scrapper or hard card type object and smooth from all sides. Give it a tomb type structure from top. Line with ganache at the base.

  

Now give slits with the same card. Though I forgot to line the base with ganache hence I lined and then re-slitted😛.

  

Take a piping bag. Apply ganache on all sides. Now fill with whipping cream. Give blobs on top as if choco truffle is there😄. Sprinkle some hazelnut flakes on top and sugar sprinklers to add some colour.

  

Set for 3-4 hours in refrigerator.

HAPPY ANNIVERSARY TO US😇☺️!!!!

KEEP BAKING😊

2 Comments Add yours

  1. Happy Anniversary Dear.. Cake looks Superb

    Liked by 1 person

    1. Tx a lot ruchi for ur compliment nd ur wishes too😊

      Liked by 1 person

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