When I was a kid, every Saturday, my mom used to take me to Hanuman Temple. And on the way back, we used to stop many times in Monginis, a popular chain of bakeries which was very famous some 20 years back. This cake shop had many pastries and cakes. The pastries which were most popular back then were Black forest pastry and Pineapple pastry. They were delicious. Nowadays, many bakeries have sprung,, many more international and national brands are available. But this pineapple pastry takes me back to my childhood....
A) Basic sponge cake
Please find the recipe here
B) For the frosting
- 2 cups Heavy Whipping Cream
- ½ cup Confectioner’s sugar
- 1 Cup Pineapple chunks
- few cherries
- colorful sprinkles
- 1 tsp lemon juice
- 1 tbsp Powdered sugar
- ½ to ¾ cup Ice-cold water/ drained syrup from canned pineapple
A) For the Basic Fat Free Sponge cake
Cool completely before frosting. Substitute pineapple extract for vanilla extract.
B) Pineapple Pastry
- Chill the beater blades and the bowl in which you will use to whip the cream. Chill the whipping cream. Do not use Amul cream as it does not whip at all. You can use Rich's Whipping cream or bluebird whipping cream powder.
- Place the bowl on ice bed and then start whipping cream while slowly adding sugar till cream is thick and stiff.
- If you are using canned pineapple, drain all the syrup. Keep few pieces intact for top. chop coarsely rest of pineapple pieces.
- Mix lemon juice, sugar and water OR drained pineapple juice from can in a bowl.
- Place one cake over a cake pedestal or plate, poke holes with a fork in a few places on the cake.
- Spoon the syrup all over the cake in a till cake is moist (but not soggy).
- Spread an even layer of the cream, and place pineapple chunks and sliced maraschino cherries.
- Place the other cake on top of this and repeat the moistening procedure.
- Spread an even thick layer of cream on top.
- To finish decorate with remaining pineapple chunks, cherries and sprinkles
- Cut into pieces and serve pineapple pastry