Microwave Pineapple Pastry Cake Without Oven & Egg | You May Regret Not Trying This!
1/2 cup of sugar
1/4 cup regular oil
1 teaspoon vanilla extract
1/3 cup whipping cream
1/4 cup yoghurt
1 cup all-purpose flour
1 teaspoon baking powder
1 cup pineapple juice (fresh juice or store-bought)
1 cup cold whipping cream
2-3 tbsp sugar
1 tsp vanilla extract
In a large bowl whisk the sugar, oil, whipping cream, yoghurt and vanilla for 5 minutes.
Then sift the flour, baking powder, combine wet and dry ingredients together. (Don't over mix the batter).
Divide the cake batter into 2 equal portions.
Grease the rectangular microwave container and place the parchment paper.
Pour 1 portion of the batter into the prepared container and spread evenly.
Microwave for 2:30 - 2:50 minutes or until an inserted skewer comes out clean.
(Each cake sheet took exactly 2:50 minutes to cook).
Let the cake sheets cool down completely before removing them from the container.
Add cold whipping cream, sugar and vanilla extract to the bowl.
Whip the whipping cream until light & stiff peaks form.
Assemble the pineapple pastry:
On a rectangular cake, board apply 2 - 3 tbsp of whipped cream.
Place the first layer of cake top side down and poke holes over the cake with a stick or with a fork.
Pour 1/2 cup pineapple juice all over the top of the cake, let that soak for a minute.
Spread some whipped cream and then place the other half of the cake over the frosted cake, repeat the process again.
Cover the cake completely with whipped cream frosting.
Decorate pineapple pastry with some, pineapple slices, and cherries.
Allow the pineapple pastry to chill in the fridge for at least 2 hours before serving.