At the beginning of spring, the weather is clearly in a saw tooth. So take the opportunity to improve your pastry skills. Here is the recipe for the pineapple overturned cake that all of our marmitons love.
Leave aside your favorite chocolate cake recipe. In this spring season, it is time to honor. And to bring a little sun even on your plates, we have concocted a delicious pineapple cake. The principle of this preparation is similar to a tarte tatin.
Only difference: the composition of this gluttony. Instead of apples, you should place pineapple slices. And to cover this exotic fruit, it is not a pie dough, but a cake device that you will come and pour directly over it.
Soft, melting and subtly caramelizedthis pineapple cake has already attracted hundreds of maritons. The latter noted this ultra -gourmet specialty 4.6 out of 5 stars. On the side of comments too, there is no shortage of praise.
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“It is now this recipe that I apply to the letter and which earn me so many compliments by my guests. “,” Very simple recipe. “,” Cake made several times with the original recipe which is a real success. »commented amateur pastry chefs. You just have to be tempted, too, by this culinary wonder.
Ingredients for 8 people
- 250 g powdered sugar
- 150 g butter
- 250 g of flour
- 3 cl of rum
- 1 yeast sachet
- 500 gd ‘pineapple in slices, in boxes
- 4 eggs
- 1 citron
For caramel:
- 125 g de sucre
- 4 tablespoons of water
The procedure to reproduce this succulent recipe for pineapple cake
Start by carefully drain the pineapple rings while preciously retaining the recovered juice.
Meanwhile, make a golden caramel by heating sugar in a saucepan until it takes a beautiful amber shade.
Once ready, immediately pour this caramel into a missing mold and gently tilt it to uniformly line the bottom.
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Preheat the oven to 180 ° C so that it reaches the right temperature for cooking. Then place slices of pineapple on the caramel so as to cover the entire bottom of the mold.
Mix the remaining washers to obtain a smooth puree.
In a bowl, beat the eggs vigorously with the sugar until you get a light and airy consistency.
Then add the softened butter cut into small pieces, then gradually incorporate the flour, baking powder, lemon juice, half the rum and pineapple puree.
Mix until you get a homogeneous paste.
Pour this preparation into the mold.
Bake for about 45 to 50 minutes.
Gently unmold and let cool for a few moments.
Good tasting!
Let cool for a few moments before gently turning the cake on a dish. Finally sprinkle with the rest of the rum and the pineapple syrup reserved for a soft and fragrant result.
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
