Layered cakes look elegant & dainty. I enjoy baking & layering cakes. These cakes are not only pretty but are tasty too. They look lovely when wedged & served! Unfortunately, I did not take a picture of the wedged piece.. It turned out so well & was so attractive on the dessert plate.. we enjoyed it as dessert after dinner. By the time I realized that I had not clicked the picture…alas it was too late!! When I bake it again I will remember to click the picture & upload it. Please try this one.. I’m sure you will not only be delighted but will relish it as well. Happy Layering! J
Ingredients :
200 gms Maida (Refined Flour)
4 Eggs
200 gms Icing Sugar
1 tsp. Vanilla Essence
80 ml Vegetable Oil
100 ml Fanta / Mirinda
2 tsp Baking Pwd.
Icing & Filling :
400 ml Fresh Cream
2 tbsp. Icing Sugar
1 tin Pineapple Bits/Chunks/Sliced
50 gms Candied Cherries (thinly sliced/chopped)
To Decorate :
Candied Cherries
Method :
In a sufficiently large bowl, beat eggs with sugar until white & fluffy (I used an electric beater).
In a separate bowl, sift together flour & baking pwd.
Pour fanta & oil into the egg mixture & blend carefully.
Then add flour mix into this & fold in gradually with a spoon. This mix will now have a light & foamy texture.
Grease & line a 26 cm cake pan & pour the batter into it.
Bake for about an hour on 165 C. or till the cake is cooked & light brown. (Test by using a knitting needle or a wooden skewer).
Take out the cake from the oven, remove the parchment & cool completely on a wire rack.
Assembling the Pineapple Cream Cake :
Drain the tinned pineapple using a sieve.
Reserve the pineapple juice for moistening the cake.
If the pineapple pieces are too big then cut or slice them into smaller sections.
Whip the fresh cream with 2 tbsps. icing sugar.
Slice the cake into three sections horizontally & moisten it with pineapple juice.
Place a slice of the cake on a plate & spread whipped cream & arrange thin slices or bits of pineapple & sliced candied cherries; alternate layers of cake with cream & pineapple & cherries.
Cover the top of the cake & sides with the whipped cream.
Let it set in the fridge for about 15 mins.
Arrange candied cherries on the cake as shown in the picture.
Set in the fridge till well chilled or cold.
Serve cut into wedges.
Tip : Mixing bowl, beaters & fresh cream should be chilled well before beating. In summer, place the bowl of cream over another bowl full of ice cubes & then whip the cream.
Variations :
You may use fresh pineapple & fresh pitted cherries if you wish.
You may try this with other seasonal fruits as well.
