Pineapple Pastry Recipe

Prepare Pineapple Filling

1. Drain the syrup from a can of pineapple slices and reserve. 2. Chop the slices into small pieces. 3. In a saucepan, combine chopped pineapples with 2 tablespoons of sugar and cook for 5 minutes until slightly thickened. Allow to cool.

Make the Sponge Cake

1. Preheat your oven to 180°C (350°F). 2. In a bowl, beat 4 eggs and 1 cup of sugar until light and fluffy. 3. Gently fold in 1 cup of all-purpose flour and 1 teaspoon of baking powder. 4. Pour the batter into a greased and floured cake pan. 5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Assemble the Pastry

1. Slice the cooled sponge cake horizontally to create two layers. 2. Place one layer on a serving plate and drizzle with reserved pineapple syrup. 3. Spread a layer of pineapple filling over the cake. 4. Cover with the second layer of cake and drizzle more syrup on top.

Decorate the Pastry

1. Whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form. 2. Frost the top and sides of the cake with whipped cream. 3. Decorate with pineapple slices and cherries. 4. Chill in the refrigerator for at least 1 hour before serving.