EGGLESS PINEAPPLE PASTRY CAKE

Ingredients for cake:

Sweetened condensed milk(Milkmaid) - 400 gms(1 can)

Butter - 1/2 cup

All purpose flour - 2 and 1/4 cups

Baking powder - 1 tsp

Baking soda - 1 tsp

Pineapple essence - 1 tsp

Aerated cola(sprite) - 200ml

Method:

Grease and line an 9’ square baking pan.

Preheat oven to 350 Degrees.

Melt butter and add condensed milk and beat well.

Sift together all purpose flour,baking powder and baking soda in a separate bowl.

Add condensed milk-butter mixture to the flour mixture alternating with cola till both are finished.

Stir in the pineapple essence.

Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean.

Let the cake cool in the pan for 10-15 minutes and then transfer to wire rack to cool completely.

Ingredients for the sugar syrup:

Sugar - 1/2 cup

Water - 1/2cup

In a thick bottom pan,mix the sugar and water and boil till the sugar melts.Keep aside to cool.

Ingredients for frosting :

Fresh cream - 300 ml

Powdered sugar - 4-5 tbsp

Pineapple essence - 1 tsp

Keep cream and the beater blades in the freezer for about half an hour.

Add sugar and essence to the chilled cream.

Beat well till the cream is thick and forms soft peak. Keep refrigerated till use.

Ingredients for garnishing:

Pineapple pieces( finely cut) - 1 cup

Cherries(halved) - few (optional)

Assembling:

Cut the cake into 2 layers horizontally.

Keep one layer of the cake on the serving plate.

Sprinkle 5-6 tablespoons of sugar syrup on it.

Now spread 5-6 tablespoons of prepared cream frosting on it.

Top the layer with 1/2 cup pineapple pieces evenly.

Put other layer back on the first layer making it a full cake.

Again spread sugar syrup on it.

Cover the cake completely with cream frosting on all sides and the top.

Level the top and sides with a broad spatula dipped in chilled water.

Decorate the top with pineapple pieces and halved cherries on top.

Keep chilled in the fridge till use.