Recipe of Inverted pineapple cake
Wonderful pineapple cake to brighten up your days. I will explain to you how to prepare an inverted pineapple cake
.
Servings
6
Preparation
min
Cooking
30 min
Calories
kcal
How to Make Inverted pineapple cake
Instructions
- Prepare the ingredients for the preparation of the recipe.
- 28 centimeter diameter mold.
- Preheat the oven to 180 degrees.
- With 200 grams of sugar, prepare the caramel and thoroughly caramelize the entire mold.
- Sift the flour with the baking powder and a pinch of salt.
- Separate the yolks from the whites.
- Using the electric mixer or hand mixer, beat the egg yolks until they are creamy.
- Add the other 200 grams of sugar three times and whisk each time.
- Incorporate a splash of vanilla essence.
- Add the water in three times, whisking a little each time.
- Incorporate the sifted flour mixture.
- Mix everything very well.
- Whisk the egg whites until stiff.
- Incorporate them into the dough with a spatula and with enveloping movements.
- At the bottom of the pre-caramelized mold, place the drained pineapple slices.
- Pour the dough on top.
- Cook in the preheated oven at 180 degrees for 35 or 40 minutes.
- Before removing it from the oven, check that it is cooked (prick it with the tip of a knife or toothpick, it must come out dry and clean).
- The cooking time may vary depending on the size of the mold used and the way you cook in your personal oven.
- As soon as it comes out of the oven, unmold the cake, while hot, on a platter.
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