Tuesday, September 4, 2012

Pineapple Cream Cake

Jay turned one more year younger today ;) He just wanted a biriyani for his special day, but the baker in me could not let go another chance to bake a cake. Since this was to follow a heavy meal, I wanted to make something light and thought of this pineapple cream cake. I haven't made this in a long time and I knew Jay loves it. For anyone looking for a light and refreshing cake, look no further.
Happy Birthday, Hubby Dear :*

Ingredients for the cake:
3 cups sifted cake flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup  unsalted butter, room temperature
1 1/3 cups  granulated white sugar
6 large egg yolks
1 cup milk
2 teaspoons pure vanilla extract

 Preheat oven to 350 degrees F (180 degrees C). Grease two 9 x 2 inch  cake pans.
 Sift or whisk the flour with the baking powder, and salt.
 Beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
Evenly divide the batter between the prepared pans, smoothing the tops with an offset spatula or back of a spoon. Bake 22 to 28 minutes or until a toothpick inserted into the center of the cake just comes out clean and the cake springs back when pressed lightly in center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent cracks, reinvert cakes so that tops are right side up. Cool completely before frosting.

Ingredients for the frosting and filling:
Heavy whipping cream – 400ml
Icing Sugar – 3-4 Tbsp
Pineapple Extract – 1 tsp
Pineapple cut bite size –1 cup
Beat the heavy whipping cream,pineapple extract and sugar together until it forms stiff peaks.

Final assembly of thecake.
On the first cake  sprinkle some pineapple sugar syrup(Prepare pineapple sugar syrup by mixing pineapple juice and sugar).
Spread whipped cream and top it with pineapple pieces.Put the second cake on top of first and sprinkle with pineapple syrup.Now frost the top and sides of the cake with the remaining  cream. And decorate with pineapple slices and cherry.Refrigerate for a few hours before serving.


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