Pineapple Gateau | Pineapple Fresh cream layer cake | Fatless Sponge for Layered Cakes

Pineapple Cream Cake

February is a month of celebrations for us. This year I knew exactly what cake I wanted to bake for our wedding anniversary, its none other than this fresh cream pineapple pastry (pineapple gateau). My husband loves this cake and like all couples we rub food likes from each other. As much as I love chocolates I have started to fall in love with pineapple pastry (some kind of virus that my husband gladly passed onto me). To add to the joy my parents were also with us for the celebration and it so happen that my parents also loved white cakes and pineapple for sure. So I had this huge majority of fans for this cake and how can I not bake this? Last year it was a private affair with just the two of us celebrating our anniversary and I made a redvelvet cake with butter cream roses otherwise called as the Rosette cake which is one of the popular posts in my blog till date. 

Since this time we had family around I really didn't have time to click many pictures and by the time we cut the cake it vanished quickly, only late evening I realised that I had forgot to click a piece of this three layered pineapple beauty. I got huge comments and compliments from the people I love the most. What other way to  get me excited? I had great sense of contentment that the whole feast that I had been planning for my parents and us was a huge hit. This post is just to share some of my excitement of our big day with all of you. Hope you enjoy this cake as much as we do. Special thanks to each and everyone of my dear family, friends and readers who wished us on our special day :-). We did feel like newly married and obviously love all that attention ;-). Thank You!

Pineapple Gateau Recipe

Fatless Sponge Recipe

Pineapple Cake Recipe

PINEAPPLE GATEAU | PINEAPPLE FRESH CREAM CAKE RECIPE

FATLESS SPONGE RECIPE

Prep time - 10 mins
Bake time - 30 mins
Makes - 8" cake cut into 3 layers
Serves - 10-12 generously

Ingredients

All purpose flour / maida - 1 and 1/4 cup (150 gms)
Sugar granulated / powdered - 3/4 cup (150 gms)
Eggs large - 5 
Baking powder - 1/2 tsp (2.5 gms)
Vanilla extract - 2 tsp 
Pineapple essence - 2 tsp

Method

1. Pre-heat oven to 180 C/ 350 F for 10 mins, grease an 8" baking tin with oil and line with parchment/ butter paper about an inch high than the cake tin. Line the inside of the cake tin with parchment paper. Set aside
2. Sieve maida/ flour and baking powder set aside.
3. In a wide bowl beat the eggs, sugar, vanilla & pineapple essence and beat until soft peeks form around 5 mins.
4. Gently add the flour little by little and combine with the beaten eggs until well incorporated take care not to over mix.
5. Once the flour is all used up. Pour the cake batter into the cake tin and bake in centre of oven for 30 mins. 
6. Using a tooth pick you can check if the cake is done.
7. Remove from oven and let the cake sit in room temperature for 10 mins. Later invert the cake into the cooling rack and let the butter paper (parchment) be intact.
8. Once the cake is completely cooled down remove the parchment and cut into layers.
9. I sliced into 3 perfect layers and placed the slices in a plate.

PINEAPPLE SOAKING SYRUP RECIPE

Ingredients

Pineapple syrup - 2 cups (the syrup in tinned pineapple)
Powdered sugar - 4-5 tbsp
Pineapple essence - 2 tsp

Method

1. Mix all the ingredients in a bowl and set aside

FRESH CREAM RECIPE

Fresh cream - 3 cups (I used Milkymist medium fat cream)
Icing sugar - 1 cup
Pineapple essence - 2 tsp

Method

1. Freeze the bowl whisk attachment in freezer for 2-3 hours before making the whipping cream
2. Refrigerate the cream for minimum 3-4 hours, it has to be nice and cold.
3. Beat the cream for 2 mins and then slowly add the essence and the icing sugar. Do no over beat. This process takes 2-3 minutes in total.

PRALINE RECIPE

Ingredients

Sugar - 5 tbsp
Almonds - 7-8 

Method

In a saucepan add sugar and let it melt and caramelise to golden brown (1 minute). Now add the nuts and immediately transfer to a parchment paper. Let it cook for 10 minutes. Now place another parchment paper on top and using a wooden ladle or rolling pin crush the praline until you get crumbs.

Assembly

1. Slice the sponge into three or two layers. Place on a place and drizzle the prepared syrup / sugar water and let sit for few minutes until the cake absorbs the full syrup. Do not over do.
2. Now add a big dollop of cream and spread with a offset spatula, Add the chopped pineapple chunks from the tinned pineapple. 
3. Place another layer of sponge repeat step 1 and 2, follow the same for the third layer.
4. Once all three layers are covered with whipped cream. Decorate with buttercream (optional) and pineapple chunks. press the sides of the cake with praline.
5. let the cake sit in the refrigerator for atleast 30 mins to set.

Once ready cut, serve and enjoy!

Praline Recipe

Cooks Wisdom 

Tip 1 

1. Never over mix the cake batter, combine with a wooden spatula in slow circular movements. The butterless sponge recipe is picked from here.

Tip 2

2. I used butter cream to decorate the cake you can do it with just whipped cream and totally skip butter in the recipe

Tip 3

3. I used Del Monte tinned pineapple can for this cake and milky mist medium fat cream (India) You can go ahead and use any full fat cream that is locally available

Tip 4

4. You can add some rum / rum extract to the cake batter for a punch.

Tip 5

5. You can add any nuts to the praline recipe, either chopped or whole.

MORE CELEBRATION CAKES

RED VELVET ROSETTE CAKE
CHOCOLATE FOREST CAKE
ROSE PETALS CAKE