Fresh Cream Pineapple Cake without Oven

Fresh Cream Pineapple Cake without Oven – Better than Bakery- Birthday and Eid Special Cake Recipe

Ingredients

For Cake

• Caster Sugar 3/4 cup (170 gm) (granulated sugar)
• Eggs 4 (at room temperature)
• Vanilla essence 1 tsp
• All purpose flour 1 cup (150 gm)
• Corn flour/corn starch 1/4 cup
• Baking powder 1 tsp
• Oil 3 tbsp
• Boiling Water 4 tbsp

For Icing

• Whipping cream 700 ml
• Icing Sugar 4 tbsp
• Vanilla essence 1 tsp

For filling and topping

• Pineapple can 1
• Cherries

Instructions

Cake:

1. In a big bowl, Beat eggs, sugar and vanilla essence until light, frothy and double in size.
2. In another bowl, sift all-purpose flour, corn flour and baking powder and mix.
3. Add spoon by spoon to the egg mixture and mix until well combined.
4. Add oil and boiling water and mix well.
5. Batter is ready.
6. Take a big pot and place a stand in it. Cover with a lid and heat it on a stove top at medium low heat for 5-8 minutes or until the lid is hot to touch.
7. Line a spring form pan with parchment paper.
8. NOTE: If you do not have a springform pan, grease any regular pan and then coat it with all purpose flour. Dust off the excess flour. Place a parchment paper at the bottom.
9. Pour the batter in the pan and place in the heated pot. Cover and turn the flame to low.
10. Bake for 30-35 minutes until the tooth pick inserted comes out clean.
11. Take out and allow to cool to room temperature in the same pan and then cut the cake into 3 slices.

Baking Instructions:

STOVE TOP:

• Take a big pot and place a wire rack in it. Cover with the lid and heat on a low flame until extremely hot (10-15 minutes)
• Place the cake pan on the wire rack, cover and bake at low – medium flame for 30-35 minutes or until the tooth pick inserted comes out clean.

OVEN:

• Preheat the oven at 170*C using ONLY LOWER ROD.
• Place the cake in top rack and bake at 170*C (using only lower rod) for 30-35 minutes or until the tooth pick inserted comes out clean.

Fresh Cream

1. Whip up the whipping cream with icing sugar and vanilla until stiff peaks form.

  Layering

1. Take the pineapples out of the juice and strain to remove excess juice. Then cut into bite sized chunks. Reserve the juice as we will need it later.
2. Place a cake slice on a serving dish.
3. Brush with pineapple juice to moisten the cake sponge.
4. Spread even layer of fresh cream.
5. Top with pineapple chunks.
6. Repeat the same process for all the cake layers.
7. Now cover the cake with the remaining fresh cream and decorate with some pineapples and cherries.
8. Enjoy!

Print Recipe

Pineapple Fresh Cream Cake without Oven

Author: Naush

Ingredients

• For Cake
• Caster Sugar 170 gm granulated sugar
• Eggs 4 at room temperature
• Vanilla essence 1 tsp
• All purpose flour 150 gm
• Corn flour/corn starch 1/4 cup
• Baking powder 1 tsp
• Oil 3 tbsp
• Boiling Water 4 tbsp
• For Icing
• Whipping cream 700 ml
• Icing Sugar 4 tbsp
• Vanilla essence 1 tsp
• For filling and topping
• Pineapple can 1
• Cherries

Instructions

• Cake:
• In a big bowl, Beat eggs, sugar and vanilla essence until light, frothy and double in size.
• In another bowl, sift all-purpose flour, corn flour and baking powder and mix.
• Add spoon by spoon to the egg mixture and mix until well combined.
• Add oil and boiling water and mix well.
• Batter is ready.
• Take a big pot and place a stand in it. Cover with a lid and heat it on a stove top at medium low heat for 5-8 minutes or until the lid is hot to touch.
• Line a spring form pan with parchment paper.
• NOTE: If you do not have a springform pan, grease any regular pan and then coat it with all purpose flour. Dust off the excess flour. Place a parchment paper at the bottom.
• Pour the batter in the pan and place in the heated pot. Cover and turn the flame to low.
• Bake for 30-35 minutes until the tooth pick inserted comes out clean.
• Take out and allow to cool to room temperature in the same pan and then cut the cake into 3 slices.
• Baking Instructions:
• STOVE TOP:
• Take a big pot and place a wire rack in it. Cover with the lid and heat on a low flame until extremely hot (10-15 minutes)
• Place the cake pan on the wire rack, cover and bake at low – medium flame for 30-35 minutes or until the tooth pick inserted comes out clean.
• OVEN:
• Preheat the oven at 170*C using ONLY LOWER ROD.
• Place the cake in top rack and bake at 170*C (using only lower rod) for 30-35 minutes or until the tooth pick inserted comes out clean.
• Fresh Cream
• Whip up the whipping cream with icing sugar and vanilla until stiff peaks form.
• Layering
• Take the pineapples out of the juice and strain to remove excess juice. Then cut into bite sized chunks. Reserve the juice as we will need it later.
• Place a cake slice on a serving dish.
• Brush with pineapple juice to moisten the cake sponge.
• Spread even layer of fresh cream.
• Top with pineapple chunks.
• Repeat the same process for all the cake layers.
• Now cover the cake with the remaining fresh cream and decorate with some pineapples and cherries.
• Enjoy!