PINEAPPLE PASTRY

Hello,

Today I witnessed a very unusual coincidence,was speaking to a few friends  asked them for suggestions on which recipe they would like to see on the blog today,and all of them said pineapple pastry,so here it is I would like to dedicate it to each and everyone of my friends.

FOR THE CAKE:
INGREDIENTS:
1.  Maida-------------------------------------------2 1\4 cups.
2.  powdered sugar---------------------------------3\4 cup.
3.  cooking soda-------------------------------------1 tsp.
4.  baking soda--------------------------------------2 tsp.
5.  vanilla essence-----------------------------------1\2 tsp.
6.  pineapple essence--------------------------------1\2 tsp.
7.  condensed milk-----------------------------------1 tin.
8.  butter-------------------------------------------200 gms.(unsalted)
9.  sprite---------------------------------------------200 ml.
10.baking dish---------------------------------------medium size.
FOR ICING:
1. Whipped cream------------------------------------400 gm
2. canned pineapple-----------------------------------4 slices(cut into cubes)
3. pineapple syrup------------------------------------3 tbsp(from the can)
4. sprite----------------------------------------------3 tbs
5. hot water------------------------------------------3 cups
6. mix together sprite and pineapple syrup and refrigerate.
7. whip the cream to a spreadable consistency and refrigerate.
PREPARATION:
1.Preheat the oven at 225 degrees for 10-12 min.
PROCEDURE:
1.Mix maida,baking powder,cooking soda,sugar,and sieve together 3 times.(dry ingredients)
2.in a large bowl mix butter(@ room temperature)and condensed milk,mix well.
3.add pineapple essence and vanilla essence(step 2&3 combined are wet ingredients).
4.add dry ingredients to wet ingredients in 2-3 parts.
5.at regular intervals add sprite to maintain the consistency of the batter .
6.mix together until batter is smooth  without lumps.
7.butter the baking dish and dust it with some maida.
8.pour the batter in baking dish up to 2\3 level.
9.place the dish in the preheated oven and reduce temperature to 180.
10.bake for 35 minutes and check with a toothpick if completely baked.
11.let it cool completely then invert dish on a tray,to remove cake.
FOR PASTRY:
1.Slice  cake horizontally into 3 equal parts,lift carefully and place them on different trays.
2.on the last layer,sprinkle  sprite mixture on it covering the whole cake.
3.spread cream evenly on the cake including its sides.
4.dip a long knife in hot water and run it over cream,to smoothen the icing.
5.place pineapple cubes 2-3 inches apart.(1st tier)
6.place  middle layer on the first tier and repeat steps 2,3,4&5.(2nd tier)
7.place  top layer on 2nd tier and repeat the above steps,
8.the cake should be completely covered with cream and smoothened too.
9.some pineapple cubes should also be placed on the sides of the cake.
10.refrigerate the pastry for at least 2 hrs before serving.
SUGGESTIONS:
1.in case whipped cream is unavailable 400 gm of fresh cream and 4 tbsp on icing sugar can be whipped together.
2.fresh pineapple slices can be boiled in 1 cup water and 6 tbsp of sugar for 15 min,to be used instead of canned pineapple.