You need to Try this Better than Bakery Eggless Pineapple Cake

Eggless Pineapple cake:
Flour : 460gm
Baking Soda : 12gm
Salt : 1/2 tsp
Sugar : 400gm
Milk : 250gm
Water : 250gm
Oil : 100gm
Melted butter : 100gm
Vanilla Essence: 1 tsp


Method
1.  Preheat the oven at 180C (OTG mode: upper rod+Lower rod+fan). Grease and line two 6inch round tin and keep aside.
2. In a bowl sieve all the dry ingredients together, i.e. Flour, Baking soda, Salt and Sugar.
3. In another bowl add all the wet ingredients, i.e. Milk, Water, Oil and melted butter, and mix together.
4. Now gradually incorporate wet ingredients into the dry ones. Mix using cut and fold method to make a smooth batter. Make sure there are no lumps.
5. Pour the batter into the lined tins and bake it at 180C (OTG mode : Lower rod only) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Pineapple compote:

Chopped pineapples : 200gm
Sugar : 80gm
Water (A) : 50gm
Lemon juice : 1tbsp
Salt : 1/4tsp
Cornflour : 1tbsp
Water (B) : 2tbsp

Method
1. Mix cornflour and water (B) and set aside.
2. In a pan, add rest of the ingredients, i.e., pineapples, sugar, lemon juice, water (a) and cook till sugar dissolves and pineapples become a little soft.
3. Once pineapple softens, add in cornflour slurry and cook till the sauce thickens a little.

Soaking Syrup:

Water: 60 g
Vanilla essence: ¼ tsp

Frosting:
Whipping cream: 400 g

Assembly:
1. Demould the baked sponges from the 6” round tin and divide them into 2 parts using cake leveller.
2. Now on a cake board spread some of the frosting and place a layer of sponge on top.
3. Soak the sponge with soaking syrup using pastry brush.
4. Now pipe some of the frosting on top and smooth out. Add pineapple compote on top of the frosting and place another layer of sponge on top. Repeat the same with the rest of the layers.
5. Crumb coat the cake by piping thin layers of frosting all over the cake then smooth it out using palette knife and remove the excess with a scrapper.
6. Keep the crumb coated cake in the fridge for about 15-20 minutes.
7. After 15-20 minutes, for final coating pipe the frosting all over the cake again and smooth out.
8. Now run a cake comb through the side of the cake. Do not press too much.
9. Now with a small open closed star nozzle pipe shell borders around the cake on the base.
10. For the top part, pipe rossettes and place fresh cherries on top.
11. Lastly place slices of pineapple in between the rossettes.

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