Detailed stepwise recipe for Eggless Pineapple Pastry- No Egg No Oven Pineapple Pastry – Soft spongy Eggless Pineapple Pastry without oven along with the pictures.
Cakes and pastries are the all time favourite dessrtes for most of us. The recipe to make the pastry is quite similar to that of the cake except from the shape & size.
We can make double-layered or multi-layered pastries by cutting the breads as per the requirement.
I love the aroma of baking and I have made these Pastries in a kadhai and they tasted delighful. My son couldn’t even resist even during the process of making. 🙂
Here, is the detailed recipe for Eggless Pineapple Pastry- No Egg No Oven Pineapple Pastry – Soft spongy Eggless Pineapple Pastry without oven:
You can further check my other eggless baking recipes.
🍴 Time to Prep 30 minutes
⏰Time to cook 45-50 minutes
🍛 Servings 2-3 servings
👩 Author Ruchika
🍲 Cuisine International
♨ Course Bakery/Dessert
Ingredients:
- 1 cup all purpose flour
- 1/2 cup yoghurt
- 1/2 tablespoon baking powder
- 3/4 cup sugar
- 1/2 cup oil
- 1/4 cup warm water
- 1/2 tablespoon baking soda
- 1/2 tablespoons vanilla essence or pineapple essence
For making the frosting:
- 1/2 cup heavy whipping cream
- 1/2 tablespoon vanilla extract
- 1/4 cup powdered sugar
- 1/2 cup chopped pineapples
- 3-4 nos. whole cherries
- 7-8 tablespoons pineapple syrup
Notes:
- It is very important to let the cake cool down completely before cutting.
- After it cools down completely,keep it in the refrigerator for 3-4 hours.
- After applying the frosting also, it is good to keep it in the refrigerator before eating to get the perfect flavor and taste.
- Pastries and cakes taste much better when eaten chilled.
- You can use pineapple essence instead of vanilla, but I did not not have that so I chose to use vanilla essence.
- Please read the instructions at the bottom of the post about how to whip the cream and to make the frosting.
Step wise recipe for Eggless Pineapple Pastry
Making the baking set-up:
- In a broad & big sized kadhai evenly spread some salt (common salt) to cover its base. Put a wired rack or a stand over it and cover the kadhai with a lid. Let it heat for 20 minutes on a medium flame.
To make the bread:
- Take 1/4 cup warm water ina bowl and add 3/4th cup sugar. Mix until sugar dissolves completely.
2. Add 1/2 cups oil to it
3. Mix sugar and oil together.
4. Whisk yogurt in a separate bowl.
5. Add sugar & oil mixtrure to the whisked yoghurt.
6. Mix the sugar & yoghurt mixture really well.
7. Now, in a spearate bowl take maida (all purpose flour)
8. Add baking powder & baking soda to the flour.
9. Add 1/2 tablespoon of vanilla extract to the flour. Then gradually add the sugar, oil & yoghurt mixture to the flour and start whisking.
10. Mix the dry and wet ingredients together by whisking and further add milk to it if the batter remains thick. Keep whisking well to avoid lumps.
11. Grease the cake tin with oil or butter and place a parchment/butter paper at the base. Apply some oil at the parchment paper and dust with some flour.
12. Transfer the batter in the cake tin.
13. Tap the batter 5-6 time to remove air bubbles and place it in the pre-heated kadhai baking set up and bake it for medium flame for the first 15-20 minutes and at a low flame for the next 20-25 minutes. Keep checking in between.
14. After 45-50 minutes, insert a toothpick or a fork to check if it is cooked well. the toothpick should come out clean. Turn off the heat and let it cool down completely. Once it cools down completely keep it in the fridge for 3-4 hours before cuttting.
To make frosting (please check the instructions below to make the perfect frosting)*
- Reserve some chopped pineapples dand pineapple syrup to sprinkle over the layers .
2. Take Non Dairy heavy whipping cream chilled mixing bowl and add vanilla essence & powdered sugar to it.
3. Start whisking the cream using a hand whisker or an elcectric hand mixer until the stiff peaks form so that it turns smooth and flufffy.
To make pastry:
- Now, cut the cake into 2 layers.
2. Take a cake board or flat surface, apply a little whipped cream on it and place the 1st layer of the cake over it. Generously sprinkle the pineapple syrup on the cake layer.
3. Now, take some whipped cream and apply on the layer in a to & fro or horizontal direction. Sprinkle the chopped pineapple pieces on it. Place the 2nd layer at the top and repeat the same process.
4. Keep the cake in the refrigerator for 2 hours. Ater 2 hours, cut the cake in the desired shape rectangle or triangle or square to make pastries. Make desired deign with the cream using the nozzle and garnish with whole cherries & pineapple pieces. Enjoy the chilled, soft & juicy layered Pineapple pastries. 🙂
* Instrctions for making frosting
- I have used Non Dairy heavy whipping cream to make the frosting. It should be kept frozen in the deep freezer in not being used.
- Take out only the usable amount of cream from the deep freezer 20-25 minutes before whipping and keep the remaining back in the deep freezer.
- The container which you use to whip the cream should be wide enough for whipping
- Before you start to whip the cream keep the bowl in the refrigerator for 15-20 minutes.
- Try to choose the coldest area of the house to whip the cream .
- Keep a few ice cubes under the container in which you are going to whip the cream.
- You can use an electric hand mixer to whip them cream as it is very fast and appropriate for this purpose. As, I did not have it I used hand whisker though it took a little more time butgave the same results.
