Since my very vanilla cake recipe was such a hit, I thought I'd share the pineapple pastry recipe too. When we say 'pastry' here in India, we refer to a form of extra succulent cake. The main way this decadence is obtained is by dousing the cake with flavored sugar syrup to add moistness. Another thing that makes a pastry what it is, is the inclusion of fresh or canned fruits to enhance the richness of the flavors and textures.
1 Basic Yellow Cake made by replacing the pure vanilla extract with 1/2 t of pineapple essence
1 small can of Pineapple Slices in Syrup
Vegan Whipped Cream like Rich's Non-Dairy Whip Topping or Merry Whip
After the cake has cooled completely, slice it horizontally to form two layers.
Place one layer of cake in a large container and pierce randomly with a fork.
Pour half the syrup from the pineapple can over this layer of cake.
Cover with a thin layer of vegan whipped cream.
Spread most of the pineapple pieces over this saving some for the final topping.
Cover with the second layer of cake and pierce it randomly with a fork.
Pour the remaining syrup evenly over this.
Spread vegan whipped cream over the top and sides of the cake and cover it completely.
Place the remaining pineapple slices on top of the cake in an aesthetically appealing way.
Cover the container and place the pineapple pastry in the fridge. Let it sit for at least a day to soak up the syrup and some of the whipped cream. Serve cold and enjoy! :)
Will last for a minimum of one week when stored in a tightly closed container inside the fridge.
Note: Pastries and cakes taste more delicious as the days go by. Especially chocolate flavored ones. I personally prefer them most two days after they've been made.
Mmmmmmmm! I've never heard of that topping b4. I wonder if we can get it stateside, or not. If not, I wonder if coconut topping of some kind would be a good sub in or that canned soya whip. But Susmitha, that sounds & looks so delish!ReplyDelete
Heather, any kind of vegan whipped cream will do the trick. The ones I've mentioned are soy based so the canned soya whip you're talking about would be basically the same thing.ReplyDelete
I'd avoid the coconut. I think it will take away from the sheer pineappleness of the cake. LOL
oh how i love anything pineapple!! I'll have to try this!!ReplyDelete
Too tempting. I wish I hadn't weighed myself before coming here.ReplyDelete