Eggless Pineapple Pastry Recipe

Q: Eggless Pineapple Pastry

About Eggless Pineapple Pastry Recipe : There's absolutely no replacement for a classic pineapple pastry! It is loved by all age groups. Sponge cake layered with cream and chopped pineapple, topped with whipped cream makes for this rich and smooth pineapple pastry. The result is an incredibly delicious, creamy and sinful dessert to indulge in! All of this, that too with an easy, eggless recipe, what do you want more?

Overview
Cook Time
Ingredients
Method
Notes
Nutrition

How to make Eggless Pineapple Pastry

About Eggless Pineapple Pastry Recipe: There's absolutely no replacement for a classic pineapple pastry! It is loved by all age groups. Sponge cake layered with cream and chopped pineapple, topped with whipped cream makes for this rich and smooth pineapple pastry. The result is an incredibly delicious, creamy and sinful dessert to indulge in! All of this, that too with an easy, eggless recipe, what do you want more?

Total Cook Time1 hr 10 mins
Prep Time 10 mins
Cook Time1 hr
Recipe Servings4
Easy

Ingredients of Eggless Pineapple Pastry

For the cake:
2 cups Flour
2 1/2 tsp Baking powder
1/2 cup Butter
1 1/2 cup Sugar, powdered
1/2 cup water
3/4 cup Yogurt
1 tsp Vanilla essence
1/4 tsp Salt
2x9 inch round or square Cake tins
For layering:
1 cup Pineapples, finely chopped
3 tbsp Pneapple juice/syrup
3 cups Cream (chilled)
1/4 cup Sugar
For garnishing Cherries and pineapple slices

How to Make Eggless Pineapple Pastry

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Prepare the cake:

Sift the flour and baking powder and transfer into a mixing bowl.

Add the salt, sugar, butter, water and vanilla.

Beat the mixture using a wooden spoon or a beater till well blended.

Add the yogurt to the cake batter and beat till smooth. The batter looks almost glossy when done. Transfer the batter into the prepared tins.

Either you can make two cakes or slice one cake into halves. Bake for about 20-25 minutes at 160 degree Celsius.

Prpeare the layering:

Whip the cream with the sugar, till it holds its shape.

Be careful not to over beat, as it will turn into butter.

Place one sponge on the plate upside down, remove the paper and spread the chopped pineapple over it in a layer.

Spread a layer of cream over this and cover with the second sponge, upside down. Remove the paper and sprinkle with the juice/syrup.

Now cover neatly with a layer of cream. Cut into desired sized rectangles and decorate with piped whipped cream.

Garnish with the pineapple slice and cherries, chill and serve.

Nutritional Value

4505.29Calories
47.2605gProtien
285.41gFats
443.291gCarbs
10.846MgIron

Recipe Notes

Also see more of our eggless cake recipes here.

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