Ingredients:
- 1 tsp active dry yeast
- 2 tbsp yogurt
- 1 & 1/2 cups all purpose flour
- 1/2 tsp sugar
- 3/4 tsp salt
- 1/2 cup milk
- 2 tbsp water.
Garlic-butter topping(Mix both) :
- 1 tbsp butter
- 1 tbsp garlic
- Microwave water for 10sec.The water should be luke warm.
- Add yeast, sugar and salt. Leave it for 10mins till the yeast forms a froth(gets activated).
- Now add all remaining ingredients and make it into a dough.Knead for 3-4mins.
- Cover with a cloth or plastic wrap and leave it in a warm place for about 2-3hrs till the dough doubles in volume.
- Preheat the oven to 425F.
- Make balls from the dough and roll them. Do not make them too thick as they puff up when baked
- You can roll them a little thicker than chapathi/phulka but thinner than alu paratha.
- Apply a little butter on top. Line them on a lightly buttered cookie sheet.
- Bake in the oven at 425F for about 7mins till they puff up.
- Take out, apply the garlic-butter mixture on the top and keep it in the oven again.
- Bake for another 5mins till the top looks brownish.
Ingredients:
For the Cake:
- 2 Cups All-purpose flour
- 1 1/2 Cup Powdered Sugar (Confectioner's Sugar)
- 6 Eggs
- 2 tsp Baking Powder
- 1 tsp Pineapple Essence
For Filling & Frosting:
- 2 Cups heavy Whipping Cream
- 1/2 Cup Powdered Sugar
- 1 Cup Pine apple Chunks
For the Syrup:
- 2 tbsp Powdered Sugar
- 1/2 Cup cold water
- 1/2 tsp Pineapple essence
Method:
- Preheat oven to 300F.Lightly oil & flour the metal pan & set aside.
- Seperate the white from the yolks.Beat each separately adding pineapple extract & lil sugar at a time.
- The Whites should form stiff peaks & the yolks should be pale & thick.
- Slowly mix the beaten yolks into whites in a circular inward to outward motion. Do not beat or mix vigorously.
- Sift flour & baking powder twice & mix with the beaten eggs.
- Pour the mixture into the prepared pans.Bake for 20 mts till cake is done & springs back on touch or a toothpick come out clean when inserted.
- Let the pan cool for 10 mts& invert cake.let it cool completely before frosting.
- Chill the beater & bowl in which you will whip the cream.
- Whip cream while slowly adding sugar till cream is thick & stiff.(Do not overbeat , it turns to butter)
- Mix Sugar, essence & water in a bowl.Cut the cake into two equal halves.
- Place one cake & spoon the syrup all over the cake till it is moist (not till soggy)
- Spread an even layer of the cream, some pineapple chunks.Place the other cake on the top & again spoon some syrup over it like before.
- Spread an even & thick layer of cream on the top & decorate with the pine apple Chunks & cherries.
- Decorate the cake with the cream as per your imagination.Enjoy the pastry.
