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Pineapple Cream Pastry Recipe by Shireen Anwar
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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
Chef: Shireen Anwar
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:
  1. Preheat oven to 180 degree C.
  2. Lightly grease a 9x9 inch square cake pan.
  3. Set aside.
  4. In a large bowl, cream eggs with sugar.
  5. When light and fluffy add vanilla essence.
  6. Then Fold in the sieved flour and baking powder.
  7. Pour this batter into the greased cake pan.
  8. Place pan in preheated oven and bake for 25 minutes or until toothpick inserted comes out clean.
  9. Remove from the oven and let it cool for 10 minutes.
For Filling & Topping:
  1. Cut cakes into halves from center.
  2. Pour pineapple syrup over it.
  3. Spread whipped cream and pineapple chunks on it.
  4. Cover with second half of sponge.
  5. Again pour pineapple syrup on it.
  6. Top with whipped cream and cherries.
  7. Cut into small pastries.
  8. Decorate with fresh cream, pineapple cubes and cherries.
  9. Pineapple Cream Pastry is ready now.
  10. Serve chilled.