Recipe for caramelized pineapple cake
Ingredients · Servings 8
- 1 can (4/4 size) of pineapple in syrup
- 3 eggs
- 140g of sugar + 10g for the egg whites
- 1 sachet of vanilla sugar
- 90g of melted butter
- 200 g of flour
- 1/2 packet of baking powder
- 1 pinch of salt
- 18 sugar cubes
- 3 tablespoons of water
- 50g of butter cut into small pieces
- 30 cl of maple syrup
Method · 55 min
- Separate the egg whites from the yolks.
- In a bowl, whisk the egg yolks with the vanilla sugar and 140g of caster sugar together with an electric mixer for a few minutes until frothy.
- Next add the 90g of melted butter then the flour and yeast, mix well to obtain a homogeneous mass.
- In another bowl, whisk the egg whites until stiff peaks form and, while continuing to whisk, add the 10g of caster sugar for 2 minutes.
- Add these beaten egg whites to the previous mixture, gently folding them in by lifting them so as not to break them.
- Caramelize a cake tin with the water and sugar over medium heat; when it has a nice golden color, add the butter cut into pieces and mix well.
- Arrange the pineapple slices on top of the caramel, then cover them with the mixture. Bake in a preheated oven at 210°C for approximately 35 minutes.
- Remove from the oven and unmold immediately, then let it rest so that the caramel spreads evenly.
