Recipe of Inverted pineapple cake

Join me and let's see how to make Inverted pineapple cake

Instructions:

Step 1
• Prepare the ingredients for the preparation of the recipe.
Step 2
• 28 centimeter diameter mold.
Step 3
• Preheat the oven to 180 degrees.
Step 4
• With 200 grams of sugar, prepare the caramel and thoroughly caramelize the entire mold.
Step 5
• Sift the flour with the baking powder and a pinch of salt.
Step 6
• Separate the yolks from the whites.
Step 7
• Using the electric mixer or hand mixer, beat the egg yolks until they are creamy.
Step 8
• Add the other 200 grams of sugar three times and whisk each time.
Step 9
• Incorporate a splash of vanilla essence.
Step 10
• Add the water in three times, whisking a little each time.
Step 11
• Incorporate the sifted flour mixture.
Step 12
• Mix everything very well.
Step 13
• Whisk the egg whites until stiff.
Step 14
• Incorporate them into the dough with a spatula and with enveloping movements.
Step 15
• At the bottom of the pre-caramelized mold, place the drained pineapple slices.
Step 16
• Pour the dough on top.
Step 17
• Cook in the preheated oven at 180 degrees for 35 or 40 minutes.
Step 18
• 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).
Step 19
• The cooking time may vary depending on the size of the mold used and the way you cook in your personal oven.
Step 20
• As soon as it comes out of the oven, unmold the cake, while hot, on a platter.