This recipe combines the acidic sweetness of pineapple with the softness of cake batter.
In addition to pineapple, you can use coconut, peach, banana, use creativity. The medium-colored caramel is the protagonist and must be prepared beforehand, placed in the mold so that it cools and does not cook the pineapple.
I used water to make the dough very light as a liquid, if you choose fruit juice, you must boil it first.
The cake turns out beautifully and should be unmolded while still a little warm very carefully. I used a removable rim pan.
150 g unsalted butter
250 g caster sugar (plus 160 g for the caramel)
220 g eggs, approximately between 4 and 5 units, yolks separated from the whites.
200 g liquid
300 g wheat flour
15 g baking powder
1 fresh pineapple
Grease the baking dish with butter or mold release agent
Place the caramel sugar in a saucepan and heat until completely melted.
Remove from heat and wait until cool;
Pour into the mold and arrange the fruits as you see fit in the caramel.
Beat the egg yolks with the sugar and butter until light;
Add the liquid and flour;
Beat the egg whites and add to the previous mixture in two stages and finish with the baking powder;
Pour into the mold with the pineapple and caramel and bake at 160 degrees Celsius for about 50 minutes for the large mold.
STORAGE & REHEATING
-Storage: Up to 5 days in a closed container
-Reheating: Not necessary
-Freezing: not indicated