The most endearing quality my mom has, is to feel sad and cry in anybody’s pain. Now, when I am a mother too, I can’t imagine my life without some time for myself, but I have seen, how she devoted her entire life to raise us and never asked for any such time which I think, nobody can live without.
On her birthday, my father organised a small getogether and I, as a family baker, baked her favorite, pineapple cake. But, when I told the kids, that I have a pineapple cake, they madee different types of faces to show disappointment as they expect nothing less than a chocolate. But when they tasted this cake they asks for more and actually it falls short of.
It was a busy week, house renovation, Inder’s promotion party, and annual function of Virat’s School. Apart from flawless and very beautiful dances, choirs etc. children presented a play too called “ Andardwandh” . It is about the today’s Abhimanyu, and how he came out as winner breaking all the obstacles (like very high expectations) laid by parents, teachers, friends and society. Instead of going further into the chakravyuyu . Let me give you the pathway of success of pineapple cake.
Recipe adapted from Sanjeev Kapoor’ Cakes and Bakes
• Butter – 50 gms
• Eggs – 4
• Sugar – ½ cup + 2 tbsp
• Vanilla Essence
• Maida – 1 cup
• Pineapple essence – 1 tsp
• Pineapple syrup -1/2 cup
• Pineapple slices- 3
• Whipped cream – 1 ½ cup
Preheat the oven to 180 degree C. Line and grease an eight inch round tin cake tin. Melt the butter and set it aside to cool. Beat together the eggs, sugar and vanilla essence till light and creamy. Gradually fold in the flour, stirring with a light hand only in one direction. Stir in the melted butter. Pour the batter into the prepared tin and bake for 25 minutes, till well risen and golden brown on top.
Chop the pineapple slices. Cut the sponge into half. Place the halves on a flat surface with the cut surface facing upward. Sprinkle a little pineapple syrup over each half. Sprinkle chopped pineapple slices onto the half sponge. Spread the whipped cream on one half of the cake. Cover with other half and do the same process again. Apply on sides decorate with ganache( recipe follows) or mango truffle(recipe follows) or whatever decoration you want.
for Mango Truffle
• Mango Puree – ½ cup
• Fresh cream – ½ cup
• White chocolate – ¼ cup
Melt chocolate and cream on slow flame until partially melt. Switch off the gas. Beat chocolate mixture until smooth then add puree. Keep in freeze. Make design by piping it in the piping bag.
• Dark chocolate – ½ cup
• Fresh cream – ¼ cup
Melt chocolate and cream on slow flame. Remove the pan from the gas and whisk until the chocolate dissolves.