Eggless Pineapple Pastry

Recipe by
Total Time:
1.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 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 and cool.
  • Ingredients for frosting:
  • 300 ml - fresh cream
  • 4-5 tsp - powdered sugar
  • 1 tsp - pineapple essence
  • Ingredients for Garnishing:
  • 1 cup - pineapple pieces
  • Cherries - a few

How to Make Eggless Pineapple Pastry

  • 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.
  • Transfer batter into a greased 6 inch round cake pan
  • Preheat oven, bake at 180 centigrade.
  • 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 cooled 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.
  • Pace the piece on top of it and again spread sugar syrup on it.
  • Cover the cake completely with cream frosting on all sides .
  • Level the top and sides with a broad spatula dipped in chilled water.
  • Decorate the top with pineapple pieces and halved cherries.
  • Keep chilled in the fridge till use.
  • Recipe courtesy: Jaisruchi