Pineapple Cream Pastry Recipe by Shireen Anwar
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Do try this Pineapple Cream Pastry recipe by Shireen Anwar. A butter less sponge cake is baked, then drizzled with pineapple syrup and layered with pineapple chunks and fresh whipped cream. This is a delightful, light and fruity dessert that you will surely enjoy making and serving.
Course:
Dessert
Cuisine:
Pakistani
Keyword:
cake, cream, Eid Recipes, pastry, pineapple
Servings: 8
Ingredients
For Sponge:
- 4 ounce flour
- 4 ounce caster sugar
- 4 eggs
- 1 tsp baking powder
- 1 tsp vanilla essence
For Filling & Topping:
- 1 can pineapple tidbits
- 2 ounce icing sugar
- 12 ounce fresh cream whipped
- 1/2 cup pineapple syrup
- Cherries as required
Cooking Method
For Sponge:
-
Preheat oven to 180 degree C.
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Lightly grease a 9×9 inch square cake pan.
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Set aside.
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In a large bowl, cream eggs with sugar.
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When light and fluffy add vanilla essence.
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Then Fold in the sieved flour and baking powder.
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Pour this batter into the greased cake pan.
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Place pan in preheated oven and bake for 25 minutes or until toothpick inserted comes out clean.
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Remove from the oven and let it cool for 10 minutes.
For Filling & Topping:
-
Cut cakes into halves from center.
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Pour pineapple syrup over it.
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Spread whipped cream and pineapple chunks on it.
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Cover with second half of sponge.
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Again pour pineapple syrup on it.
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Top with whipped cream and cherries.
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Cut into small pastries.
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Decorate with fresh cream, pineapple cubes and cherries.
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Pineapple Cream Pastry is ready now.
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Serve chilled.
If you like Pineapple Cream Pastry recipe by Shireen Anwar and make it then let us know your feedback by commenting below.
Thanks for such a wonderful and yum recipe. I tried it was perfect to the core.
yeS l Love appa’s recipes