Eggless Pineapple Pastry Using Cake Gel & Cake Concentrate

This recipe will get you a very light, airy and moist Pineapple Pastry. The use of Cake Gel and Cake Improver in little amount in this recipe makes the cake very fluffy and with an amazing texture. Try out this decadent pastry at home and treat your loved ones!

Eggless Pineapple Pastry Using Cake Gel & Cake Concentrate
Prep Time
5 mins
Cooking Time
30 mins
Total Time
35 mins
Course: Dessert
Cuisine: Baking
Servings: 6
To Bake the Cake:
  • 4 Tbsp 25 gm cake concentrate/cake improver
  • 1 Cup 100 gm maida/plain flour
  • 5 Tbsp 30 gm cornflour
  • 1/2 Cup 120 gm powdered sugar
  • 1 Tsp 6 gm cake gel
  • 2/3 Cup 130 ml water
  • 1/8 27 ml Cup refined oil
  • Few drops of pineapple essence
For Simple Sugar Syrup:
  • 1/2 cup water
  • 2 tbsp sugar
  • Few drops of pineapple essence
To Decorate the Cake:
  • 250-300 ml Whipping Cream
  • Few drops of Pineapple essence
  • 1/2 Cup chopped pineapple and a few more Pineapple pieces cut into triangles
  • 4 Tsp powdered sugar
  • Cherries
To bake the cake base:
  1. Take 1/2 cup powdered sugar in a bowl, add 2/3 cup water. Beat this using a hand blender till they are well combined.
  2. Add 1 tsp cake gel to the mix and whip this on high speed till you get stiff peaks.
  3. Now, add 4 tbsp cake concentrate/improver and gently fold this using a spatula.
  4. In goes, 5 tbsp cornflour and fold it using a spatula. Best this using an electric beater till everything is well combined.
  5. Add 1 cup plain flour (maida) and repeat the same process.
  6. Add few drops of pineapple essence and mix well.
  7. Finally, add 1/8 cup refined oil making sure that it goes in at the end and not to over whip the batter.
  8. Pour the batter in a mold greased and lined. I am using a 7 inch square mold here so that I can cut thin sheets once done.
  9. Preheat the oven at 180 degree Celsius for 10 min and bake the cake for 30-35 min or till done in the same temperature. To check, insert a skewer and it should come out clean.
  10. Take the cake out of the mold and let it cool to room temperature.
To make the pastry:
  1. Mix 2 tsp powdered sugar with 1-2 cup chopped pineapple and keep it aside. Repeat the same process for 1/2 cup pineapple triangles (approx. 1-1.5 inch).
  2. Now, cut the cake in equal three layers horizontally using a serrated knife.
  3. Place a cake board on a turn table and apply some whipped cream in the center; place the bottom most cake layer over it.
  4. Sprinkle some simple syrup made by mixing 1/2 cup water, 2 tbsp sugar and few drops of vanilla essence.
  5. Take a dollop of whipped cream (whipped by adding some pineapple essence) and spread it evenly on the cake. Top this with some chopped sugar coated pineapple pieces.
  6. Place second layer of cake and repeat the same process.
  7. Now, place the third cake layer, sprinkle some whipped cream and apply an even layer of cream all around the cake. Level and finish the cake using a scraper.
  8. Cut the cake in 6-8 equal pieces using a sharp knife and make some swirls and designs by piping some whipped cream.
  9. In the end, garnish it with some pineapple triangles and cherries. Enjoy!

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