Home / Baked / Egg less Tort Pina Colada/ Pina Colada Cake
4 November, 2013

Egg less Tort Pina Colada/ Pina Colada Cake

Comments : 7 Posted in : Baked, Baking Powder, Butter, Cakes, Chilled Dessert, Coconut Milk, Corn Flour, Egg less, Liqueur, Maida, Mascarpone cheese, Pineapple, Sugar on by : ArchanaPotdar Tags: , ,

pina

This is a celebration time. Two things to celebrate Diwali and a birthday!

So

Happy Diwali to all!!

Little Ayan, my nephew has become 2 yesterday and since he was busy visiting all the giraffes in the zoo I decided to post this late.

Ayan is a naughty bundle of mischief and hence adorable! Since Ayan and his parents, Kshitij and Pooja do not eat eggs this is a virtual present to him.  They will love it!!

Happy Birthday Ayan!!! 

I had thought I will have to have the cake as breakfast, lunch and dinner, for this cake has pineapple which the girls do not like! So I cut out a slice first for taste, as it is my custom, I just offered it to my elder daughter.  She ate a small minuscule piece I expected her to tell me she will eat later.

She told me that it tastes amazing! “Who said I do not like pineapples!”

So the advertisement went out and I had the younger one clamouring for her slice. Hubby also loved it.

Having said this Let me confess I was amazed at the speed with which the cake disappeared. Something that is not what I had expected.

But then my reaction  when I saw the cake pictures that were sent as the Eggless Baking project this month my reaction was,” My God I have to do this? I do not want to make this with eggs and eggless?!!! Just how is it possible? “

Then even as I read and reread the recipe I had my doubts.

About the same time PJ shared the picture of the cake and the rest as they say is history.

I was glad for I would have not tried baking this beautiful cake and stepped out of my comfort zone. I plan to make this cake with eggs too!

This recipe has been suggested by Meena Thenappan of Chettinad Fiesta.

The original recipe is in Polish here.

Ingredients:
Sponge: 
  • 14 tblsp egg replacer
  • 14 tblsp warm water
  • 2 cups sugar 1 cup butter
  • 4 tblsp corn flour + 1/3 cup cornflour
  • 2 cups less 4 tblsp maida
  • 1 tsp baking powder
For the pineapple mousse:
  • 1 tin of pineapples (big one I think it is 1kilo pack)
  • 2 tblsp liqueur (I used Irish Cream)
  • 2 flat tablespoons cornflour
  • Water to mix the corn flour
Coconut cream:
  • 2 cartons of coconut milk (400 ml)
  • 1/4 cup coconut liqueur (I used Irish Cream)
  • 1 cup sugar
  • 500g mascarpone cheese ( I used homemade )
  • Whipped cream ( sorry I do not know how much )
Impregnation: 
  • 6 – 9 tablespoons liqueur
Method:
  • Grease 2 round moulds of ___cm and dust them with flour set aside.
  • Sieve the 4 tblsp of corn flour and maida and baking powder twice and set aside.
  • Soak the egg replacer in warm water. Pre-heat oven to 160°C
  • Beat the sugar and butter till the creamy.
  • Add the egg replacer and beat for 2 minutes till well mixed.
  • Fold the sieved maida and corn flour mixture.
  • Divide in the two moulds and bake till the toothpick inserted comes out clean or 35 minutes.
  • Once done remove from the mould and cool.
Mousse with pineapple: 
  • Drain and cut the pineapple in small cubes.  Put half the cubes in a pan, add the liqueur and bring to a boil.
  • Once it starts boiling Reduce the heat and simmer for about half an hour or until the pineapple is tender.   (Check notes)
  • Mix the cooked pineapple well, add the remaining chopped pineapple, stir and bring to a boil again, after a minute of cooking, add the corn flour  mixed in a small amount of cold water.
  • Bring to a boil and after   the mixture is thick and jam switch off the gas.
  • Allow to cool before lining on the cake.
Coconut cream:
  • Heat the coconut milk in a pot with the liqueur, add the sugar.  Heat stirring until sugar is dissolved.
  • Cook over medium heat until the mixture forms thick syrup. It should be about 1 cup. Allow to cool till warm.
  • Mix the Mascarpone   in a large bowl and gradually add the 1 tablespoon of slightly warm coconut syrup, stirring gently all the time.
To Assemble:
  • Place one of the cake sponges on a plate.
  • Sprinkle the 2-3 liqueurs gently spread the pineapple mousse and some of the coconut cream.
  • Place the second sponge on the prepared layer.
  • Drizzle the liqueur.
  • Spread the whipped cream all over the cake.
  • Cover and store in the fridge for 24 hours.
  • Next day cut the wedges and serve. Before serving I drizzled some mixed fruit jam mixed with water.
Notes:
  • Prepare the cake one day in advance.
  • I prepared the pineapple mousse also one day in advance.
  • Fresh pineapples taste better but like me if you are using tinned pineapple for convenience then drain the liquid. Use about 1-2 tblsp at a time. But fresh pineapple will have to be cooked longer.
  • In case liqueur can be replaced by rum. Next time I am using sugar syrup. As hubby thought the cake was dry.
  • Ricotta cheese that the original recipe used can be replaced by paneer. Or cottage cheese thoroughly ground.
  • Also the original cake had desiccated coconut sprinkled on top and sides. I did not.

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