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Pineapple Rounds


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Be prepared for your guests asking for second helpings of this gorgeous pastry.

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Preparation Time: 
Cooking Time: 
Serves 10 to 12.
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Ingredients


1 small can (450 grams) pineapple slices
2 two- eggs Fatless Sponge cakes
225 gms Shortcrust Pastry
2 tbsp mixed fruit jam
3/4 cup fresh cream
4 tbsp powdered sugar (approx.)
cherries for decoration
a few drops cochineal

Method
  1. Drain the pineapple slices and keep aside the syrup. Cut each slice into two horizintally.
  2. Roll out the shortcrust pastry dough thinly and stamp out rounds with a cutter about the size of a pineapple slice.
  3. Place the pastries in an ungreased baking dish.
  4. Prick with a fork all over.
  5. Bake in hot oven at 450°F for 10 to 12 minutes.
  6. Cool the pastries.
  7. Apply a thin layer of jam over the pastries.
  8. Slice the cakes thinly and stamp out rounds with the cutter used in step 1.
  9. Soak these cakes slices with a little pineapple syrup.
  10. Beat the cream with the sugar until very thick.
  11. Over each pastry round, put one cake slice, apply a little cream, put another cake slice and again apply a little cream. Put a pineapple slice on top with a cherry in the centre.
  12. Crumble the cake left-overs and add a few drops of cochineal. Apply a thin layer of cream or jam on the sides and apply the crumbs on the sides also. Alternatively, cover the sides with melted chocolate or with chocolate glace icing.
  13. Chill thoroughly.
  14. Cut into two and serve.

Tips
  1. VARIATION : PINEAPPLE ROUNDS (EGGLESS)
  2. Proceed as above using eggless sponge cake instead of fatless sponge cakes.
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