Taiwanese Pineapple Wedding Cake
|Cake dough||2 Cup (32 tbs) (Moon)|
|Glace pineapple||1 Tablespoon|
|Glace cherries||1 Tablespoon (Red And Green Colored)|
|Blanched almonds||1 Tablespoon|
|Pine nuts||1 Tablespoon|
|Canned crushed pineapple in natural juice||20 Ounce|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Freshly grated lemon peel||1 Teaspoon|
|Five spice powder||1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Powdered sugar||2 Cup (32 tbs)|
|Almond extract||2 Teaspoon|
|Hot water||1⁄4 Cup (4 tbs)|
Prepare Pineapple Conserve.
Divide Moon Cake Dough in half.
Press 1 piece of dough over bottom and 1 inch up sides of a 10-inch fluted tart pan with deep sides and a removable bottom.
Spread Pineapple Conserve evenly over pastry.
Sprinkle with 1/4 cup pine nuts.
Between sheets of waxed paper, roll out remaining dough in a 10-inch circle, leaving edges slightly thinner than middle.
Remove top sheet of waxed paper.
Invert pastry circle over filling; pull off remaining sheet of waxed paper.
Press edges of top and bottom pastry together to seal edges.
Level edges and smooth top.
Cover and chill at least 1 hour or overnight.
Preheat oven to 325F (165C).
Remove cover from pastry.
Set pan on a baking sheet.
Bake in preheated oven on middle rack 30 minutes or until crisp and tan-colored.
Cool 30 minutes.
Invert on a large serving plate.
Prepare Almond Icing; spread over top of slightly warm pastry.
Cool completely until icing is set.
Decorate iced pastry with glace fruits, almonds and additional pine nuts.
Cut in wedges.
Pineapple Conserve: In a medium-size saucepan, combine pineapple with juice, sugar, lemon juice and peel and five-spice powder.
Cook slowly, stirring occasionally, over medium-low heat about 40 minutes or until liquid is reduced and pineapple is thick and slightly candied.
Remove from heat; stir in butter and vanilla.
Cool and use at once or cover tightly and refrigerate up to 2 weeks.