Hi!! I am Aditi Goyal Jindal. My blog is a collection of simple Vegan and Vegetarian recipes I have cooked at home and liked both for taste and health reasons!! Try them out and Let me know if you liked them too...
Pineapple crushed (Tinned): ½ cup (Seivethe juice and keep aside for later use)
Pineapple Juice: 1 cup (Seived above from the tinned pineapple slices) ( to be put in cake batter)
Pineapple Juice: 8-10 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
For icing: (You can use cake icing kit to decorate cakes)
Double Extra Thick Cream: 600 ml (Keep refrigerated)
1 pan/ bowl : Put it in freezer
Powdered sugar: 10-12 tbsp
Vanilla essence/ Pineapple essence: 4-5 tsp
For decoration: Fresh Fruits (Kiwi, Raspberries)
For Icing to write on cake:
Icing sugar : 1-2 tbsp
A few drops of water
1 transparent sheet to make cone like mehndi cone
Preheat the oven at 160◦C.
Take 2 bowls and halve the above ingredients to make 2 bases (see the quantity below).
Maida/ Plain Flour: 1 ¼ cup,
Sweetened Condensed Milk: 200 ml
Baking pwd: 1 tsp
Baking soda: ½ tsp
Cardamom pwd: ¼ tsp
Salt: ¼ tsp
Unsalted Melted Butter: ½ cup (~100 gms)
Pineapple crushed (Tinned): ½ cup (-Seivethe juice and keep aside for later use)
Pineapple Juice: ½ cup (Seived above from the tinned pineapple slices)
Pineapple Juice: 3-4 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
First, we will make one base.
In one bowl, add all the dry ingredients (remember the quantity is halved): Maida, Baking soda, Baking pwd, cardamom pwd, salt. Mix well.
Now add condensed milk, melted butter, pineapple crushed, pineapple juice (1/2 cup). Gently fold it. Don’t stir rigorously. Pour the mixture in the greased baking dish. (If the mixture is still thick, add milk to bring it to pouring consistency)
Bake at 160◦C for 25-30 mins.
Take it out of the oven and let it cool.
To check if the cake is ready:
Put the knife in the center of the cake and the knife should come out clean. Also, the cake will start leaving sides once its ready.
Run a knife around the edges of the cake to separate the cake from the dish.
Now put a plate on the baking dish (having cake).Turn the dish upside down on plate.
Tap gently on the top (at the back of the dish). The cake will come out on plate. (Take both the cakes out in same way )
Brushing with pineapple juice: While the cake is still warm, prick it with fork gently (make sure that you don’t break the cake). Now spread the pineapple juice (3-4 tbsp) on the cake with spoon/ brush. (This will keep the cake moist)
Second Base: Repeat the above steps to make second base.
For icing: (Prepare icing only when the cake is cold, otherwise the cream will melt)
Take out the bowl from freezer and place it in another big bowl containing cold water. (Or you can keep this bowl on ice packs- in order to prevent cream from melting)
Pour the cream in chilled bowl. Beat the cream till it becomes thick. (I did with handmixer)
Add powdered sugar and vanilla essence. Mix properly.
Spread the cream on the cake on all sides with butter knife.
You can put some icing in icing bag and make designs on cake.
Decorate with fresh fuits.
For icing to write on cake: (Write on cake only 1hour before celebration/ serving- else the food colour will spread on cake)
Prepare a cone (like mehndi cone) with transparent sheet.
In a small cowl, add icing sugar and food colour. Now add a few drops of water and make a semi viscous liquid
Pour in cone and write on cake. (I wrote HARE KRISHNA on my cake)