Pineapple Pastry

• 50 g flour
• 50 g cornflour
• 3 eggs, separated
• 1 teaspoon baking powder
• 100 g superfine sugar
• 1/2 teaspoon pineapple essence
• 8 ounces crushed pineapple
• 1 1/2 cups whipped cream
• 1 cup pineapple syrup

1. Pre-heat the oven to 385 degrees F (200 degrees C ). Grease and line an 8" round tin.
2. Sieve the flours and the baking powder together 3 times.
3. Using an electric blender beat the egg whites to form soft peaks.
4. Gradually add sugar and beat till thick.
5. Add the yolks one at a time and beat well at low speed till well blended.
6. Using a rubber spatula, gently fold in the sieved flours. Do not stir or over-mix.
7. Add the essence to a corner of the bowl and fold it in gently.
8. Bake for about 20-25mins till firm.
9. Once done remove the cake from the tin and cool completely. Slice the cake into two.
10. For the filling and icing :.
11. Drain the pineapple can and reserve the syrup. Add water to the syrup if necessary to make a cup and add enough sugar to sweeten. Add a few drops of pineapple essence.
12. Whip the cream to stiff peaks.
13. To assemble the cake :.
14. Using a spray bottle or spoon soak one slice of cake in the pineapple syrup. The cake should be moist but still firm.
15. Top with a layer of whipped cream and pineapple pieces. Top with the second slice, also soaked in syrup. Cover the top and sides with a thick layer of whipped cream. Decorate with pineapple pieces and whipped cream.
16. Refrigerate for 2-3 hrs so it sets well.

flour, cornflour, eggs, baking powder, sugar, pineapple, pineapple, whipped cream, pineapple syrup

Taken from www.food.com/recipe/pineapple-pastry-347616 (may not work)