Ingredients

• 1 cup - flour.
• 1 tsp - baking powder.
• 4 eggs.
• 3 tbsp - water.
• 1/2 tsp - pineapple essence.
• 1 tsp - butter for greasing the cake tin.
• little flour for dusting the greased cake tin.
• For the Icing:
• 300 g - fresh cream.
• 8 to 10 tbsp - icing sugar.
• 1/2 tsp - pineapple essence.
• 1 small tin pineapple slices.
• few cherries for decoration.

How to Make Pineapple Pastries

• Sieve the flour and the baking powder.
• Separate the egg whites and the yolks.
• Beat the whites, gradually adding the sugar till stiff. Beat the egg yolks.
• Add the beaten egg yolks to the egg whites and beat them together for a few more minutes.
• Gradually, fold in the sieved flour.
• Add 3 tbsp of water and pineapple essence.
• Grease a medium sized cake tin and dust it with flour.
• Pre-heat the oven for 5-7 mins.
• Bake the cake at 200 degree C for about 30 mins.
• Insert a knife in the centre of the cake to check whether done, if it comes out clean, it is done. Cool completely.
• For the icing:
• Gently beat the fresh cream on ice.
• Gradually add in the icing sugar.
• Whip the cream till it thickens and soft peaks form.
• Add essence and mix gently.
• Chop 3 to 4 rings of pineapple into small pieces, and keep the remaining rings aside, for decoration.
• Add chopped pieces of pineapple to half the cream and mix.
• Keep rest of the cream for decoration.
• Slice the cake horizontally into two halves.
• Soak the two halves of the cake with some pineapple syrup.
• On the lower half of the cake, evenly spread out the cream with chopped pieces of pineapple.
• Place the other of the cake on top of it.
• Cover the top and the sides of the cake with the kept aside cream.
• Decorate the cake with pineapple pieces and cherries.