Ingredients

• 200 g - all-purpose flour
• 200 g - sweetened condensed milk
• 1/2 cup - unsalted butter
• 1 tsp - baking powder
• 1 tsp - baking soda
• 1 tsp - pineapple essence
• 1 cup - fresh pineapple juice
• Ingredients for the sugar syrup:
• 2 tbsp - sugar
• 1/4 cup - water
• In a thick bottom pan, mix the sugar and water and boil till the sugar melts. Keep aside to cool.
• Ingredients for Frosting:
• 300 ml - fresh cream
• 4-5 tsp - powdered sugar
• 1 tsp - pineapple essence
• Keep cream and the beater blades in the freezer for about half an hour.
• Add sugar and essence to the chilled cream.
• Beat well till the cream is thick and forms soft peak. Keep refrigerated till use.
• Ingredients for Garnishing:
• 1 cup - pineapple pieces
• Cherries - a few

How to Make Eggless Pineapple Cake

• In a mixing bowl combine flour, baking soda and baking powder sieve and Keep aside.
• Add condensed milk, butter, pineapple essence and finally add 3/4 of pineapple puree. Mix and stir and fold everything together.
• Keep cream and the beater blades in the freezer for about half an hour.
• Add sugar and essence to the chilled cream.
• Beat well till the cream is thick and forms soft peak. Keep refrigerated till use.
• Transfer batter into a greased 6 inch round cake pan.
• Preheat oven, bake at 180C.
• Bake for 20 to 25 mins or until a toothpick inserted at the centre comes out clean.
• Allow the cake to cool properly before frosting.
• Whip 400 ml whipping cream with 4 tbsp powdered sugar +1 tsp pineapple essence until thick and holds peaks.
• Now divide the cake horizontally into half using a serrated knife.
• Carefully slide the top layer using a cake lifter or cake board or a flat plate and keep it aside.
• Keep one layer of the cake on the serving plate. Sprinkle 5-6 tbsp of sugar syrup on it.
• Now spread prepared cream frosting on it.
• Put other layer back on the first layer making it a full cake. Again spread sugar syrup on it.
• Cover the cake completely with cream frosting on all sides and the top.
• Level the top and sides with a broad spatula dipped in chilled water.
• Decorate the top with pineapple pieces and halved cherries on top.
• Keep chilled in the fridge till use.
• Recipe courtesy: Jaisruchi