Pineapple Cake Recipe

Easy Bake Pineapple Cake in Cooker:

Ingredients:

1 cup	1 cup	Oil                                     ——–	½  cup
Baking Powder         ——-	1 Tsp	Eggs                                   ——–	4 Nos
Baking Soda             ——–	½  Tsp	Whole Pineapple crush  ——-	8 – 10 Tbsp
Salt                            ——-	Pinch	Pineapple Essence           ——-	1 Tsp
Powdered Sugar      ——-	1 Cup	Yellow Gel Color            ———	3 Drops

Sugar Syrup:

Sugar – ½ cup

Water  – ¾ cup

Decoration:

White Chocolate –  200gm

Dark Chocolate –  200gm

Procedure:

• Place the cooker on the gas stove after removing the gasket and whistle preheat the cooker for 10 minutes and place a round hot plate stand inside the cooker.

• Grease a 7-inch cake mold with oil/butter and place the butter paper in it.

• In a bowl mix flour, baking powder, baking soda, and salt and sift it 3 times.

• In another bowl mix eggs, pineapple essence, sugar, and oil.

• Mix the dry ingredients step by step into the wet ingredients and mix until all the ingredients are incorporated.

• If the batter is too thick, you can add milk to it. Ensure that the batter is not too thick nor too loose.

• Pour the batter into the mold tap it 10 -20 times and place it over the plate stand inside the cooker.

• Bake for 45 -50 minutes or until a skewer inserted comes out clean.

• Flip the cake, remove the lining paper, and allow it to cool completely before using it with any other filling and frosting.

• You can also wrap it up in cling wrap and refrigerate to use it later.

• Cut the cake into four layers and apply sugar syrup, whipping cream, and pineapple crush in each of the layers and cover the whole cake with whipping cream.

• Place the cake in the refrigerator for 20 minutes apply a second coating and store it in the refrigerator.

• Pour fresh cream into a saucepan over medium heat, heat until just boiling, remove from heat, add white compound chocolate, and whisk until chocolate is melted and blended into the cream.

• Once the cake is set, pour white chocolate ganache mixed with 2 drops of yellow gel color over the cake. Ensure that the ganache is still lukewarm.

• Melt white and dark compound chocolates and once it’s lukewarm pour it in the mini chocolate moulds and keep it in the refrigerator for 5 minutes. Once set, they can be used for decorations.

• Place the white chocolate and dark chocolate decorations made using mini chocolate molds and heart molds over the cake.