Pineapple Pastries!! Moist, melt in mouth sponge cake frosted with fresh and light whipped cream, having chunks of pineapple in every bite decorated with cherries/ jam, a perfect combination of sweet and tart. Not everyone is a fan of chocolate(like me:)) but I am sure everyone loves Pineapple Pastries. The mention of Pineapple Pastries took you back in time??, where the child in you ate the pineapple and cherry first, licked some cream from the top before taking a bite!! Did this take you to the time when your mom treated your friends with these delights when they came home for some project completion or group studying!! Or did it take you to the time when these were relished by you and your friends outside a bakery shop for some treat!!!
Pasteries are the general term used worldwide for anything that is baked in fat and flour like Puff Pastries, Pies, Croissants etc.. But for those who are from India, pastries are small rectangular pieces of cake, frosted with fresh whipped cream, having different flavors and decorated with different fruits or chocolate shavings. Most famous are the Pineapple and the Black Forest. Earlier these were made from fat-free sponges that had only eggs and flour but nowadays eggless versions are also there in the market since many people prefer eggless bakes.
My fondness for Pineapple Pastries dates back to my childhood days, mom used to bring these for me and my sis from the only bakery shop that was in our town back in those days. Till date whenever I or my sis go there we make sure to have the Pineapple Pastries from that shop. Though we have tasted pastries from different places the ones from our town and from the Wengers in Connaught Place New Delhi still remain our favorite.
Making these pastries at home is very easy. Bake a sponge(egg/eggless), whip some fresh cream, add up pineapple chunks, frost the cake with cream and cut into desired pieces.
I have done enough of talking let’s get the ingredients and bake the simple and rustic flavourful dessert!!
Recipe for the basic sponge cake is here. Pls click and go the recipe.
Eggless Sponge Cake–I have used square cake pan (8 X8) for the sponge you can use circular one also.
Heavy Cream– 2 cups
Sugar– 4 Tbsp (1 per cup of heavy cream)
Pineapple Essence–1/2 Tbsp
Pineapple Juice(Store bought/ Homemade)—1Cup
Pineapple pieces cut into small chunks/ bite-sized pieces
Strawberry/ Mixed Fruit Jam(Optional)
Maraschino Cherries for decoration(Optional)
Bake the eggless sponge as per the recipe. You can divide the batter in half bake two sponges using sheet pans or bake one sponge in a square tin (8×8), and cut in half as I have done for the recipe.
Let the sponges cool completley before using or cutting.
Meanwhile, whip the cream and keep in the refrigerator. For this, we need a bowl and a whisk/egg beater. For the detailed process and tips to whip perfect heavy cream please click here.
Trim the sides and cut the sponge in half.
With the help of a pastry brush/spoon/spray bottle, soak both halves in pineapple juice. Take care not to use too much of juice as the sponge may get too soggy. The cake should be moist.
If you are using canned pineapple for making pastries, drain the juice and reserve for soaking the sponge. Add some sugar syrup ( if required–method mentioned below)
In case you don’t have pineapple juice, make sugar syrup by boiling 1/2 cup sugar with 1/2 cup of water. Let the water boil until the sugar dissolves, switch off the flame and let it cool. Blend few pineapple pieces with the sugar syrup and use it for soaking the sponge. This syrup can be stored(refrigerated/frozen) to be used for later use in cakes and sponges.
Take half of the whipped cream in a bowl, add the crushed pineapple pieces to it and fold gently.
Spread the cream generously on one half of the sponge.Layer some pineapple chunks on top of the cream.
Cover with another half.
Spread cream evenly on top, smoothen the cream with the help of a spatula.
Carefully cut the cake into desired pieces of pastry. Use a sharp knife.
Decorate the individual pastry pieces with pineapple chunks and cherry/ jam. I used jam here as my kids like jam more and also I ran out of cherries.
Chill for sometime before serving it so that the cream sets well.
Make these pastries for some special occasion or even just like that, when you want to treat yourself and your loved ones!!
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Thanks for stopping by!!
Related recipes.. Eggless Basic Sponge Cake(using yogurt and buttermilk); Whipped Cream–Process