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Ragi pineapple pastry cake

  • 6 PeopleServes
  • 20 minsPrep Time
  • 40 minsCooking
  • hardDifficulty
  • Cuisine : Indian
  • Category : Finger Millet


Step by Step method

  • Preparation :

  • 1.Pre-heat oven to 180°C while you prepare the batter.

  • 2. Sieve ragi flour , whole wheat flour , custard powder, baking powder, baking soda , salt and

  • all purpose flour to remove husk or other impurities and prepare the dry mix.

  • 3. In another bowl , add butter , sugar and oil beat the wet mix till it attains a creamy texture.

  • 4. Add the dry mix, to the wet mix.

  • 5. Mix well till the batter reaches a uniform consistency.

  • 6. Add milk and mix well to get a uniform consistency.

  • 7. Transfer the batter to a round shaped baking pan and bake at 180°C for 20 min.

  • 8. Check if cake has baked well. If not, bake for another 5 minutes.

  • 9. Take the cake out of the oven and allow to cool.

  • 10. Once the cake has cooled down, thinly slice off the browned top, base and sides of the

  • cake.

  • 11. Slice the cake carefully into 2 layers and keep them covered to prevent drying.

  • 12. To prepare the icing, place the whipping cream and flavour in a bowl and beat it for 5-

  • 7 minutes or till the cream forms stiff peaks.

  • 13.Divide the cream into 3 parts in the bowl itself. You will need roughly 1 part on each of

  • the layers and 1 part on the sides.

  • 14. To assemble, apply a dab of whipped cream in the centre of a cake stand, cake board or

  • serving tray. Carefully place the bottom layer of the cake on it.

  • 15. With a spoon/ pastry brush generously apply sugar syrup all over the pastry base. Then

  • apply the pineapple crush all over its surface. Place one part of the whipped cream and

  • level up the surface. Then place the second layer of the cake and brush it with the sugar

  • syrup and pineapple crush. Add one more part of the whipped cream and level it up.

  • 16. Now use the remaining whipped cream to cover the sides of the cake and decorate the

  • top with cherries.

  • 17. Chill the cake before serving