Pineapple Fresh Cream Cake
Time of preparation: 60 Minutes
Time of cooking: 30 Minutes
Ingredients for Sponge cake:
| Flour | ½ cup |
| Baking Powder | 1 tea spoon |
| Eggs (separated) | 3 |
| Ground Sugar | ½ cup |
| Vanilla/ pinapple essence | Few drops |
| Cocoa Powder | 1 table spoon |
| Coffee powder | 1 tea spoon |
Steps for Sponge cake:
| 1. Sift together flour and baking powder. |
| 2. Hard beat egg whites until peaks form. |
| 3. Add egg yolks one by one. |
| 4. Slowly add sugar and essence while beating. |
| 5. Now add flour and mix with hands while leaving bubbles in the batter. |
| 6. Bake for 30 – 35 minutes at 150° – 200° C/ 300° – 400° F/ Gas mark 4 |
| 7. Cut into halves and soak with pineapple syrup. |
Ingredients for Cream Icing:
| Cream | 1 small pack |
| Icing sugar | 8 Table spoon |
| Lemon Juice | Few drops |
| Pineapple essence | Few drops |
| Pineapple slices | To taste |
Steps for Cream Icing:
| 8. Beat cream well then add icing sugar while beating |
| 9. Add pineapple essence and lemon juice & beat until whipped. |
| 10. Layer over the lower half sponge & place pineapple pieces & apply cream again |
| 11. Place the upper sponge & let it set in the fridge |
Ingredients for Lemon Tart :
| Egg Yolks | 3 – 4 |
| Butter | 1 table spoon |
| Ground sugar | ¼ cup |
| Lemon juice | 1 table spoon |
| Yellow food color | A pinch |
| Pineapple essence | Few drops |
Steps for Lemon Tart :
| 12. Place all above ingredients except for the essence in a sauce pan. |
| 13. While using double boiler technique cook this batter while stirring continually. |
| 14. When the sauce thickens and coats the spoon used to stir remove from flame. |
| 15. Add essence and let the sauce cool then decorate the cake. |
