A delicious cake baked over caramelized pineapple.
Ingredients
-
,
- 200 gr liquid black sugar ,
- 200 gr pineapple rings, canned in natural juice
-
,
- 250 gr flour, for all uses ,
- 2 teaspoons baking powder ,
- 1/2 teaspoon salt ,
- 60 gr cream cheese ,
- 60 gr margarine with butter, at room temperature ,
- 110 gr granulated sugar ,
- 60 gr liquid black sugar ,
- 1 egg ,
- 2 teaspoon vanilla extract ,
- 120 ml milk, at room temperature ,
- 60 gr yoghurt ,
- 2 egg whites, from large eggs
Instructions
For the base:-
,
- Preheat the oven to 175 °C. ,
- Sprinkle with black sugar the base of a cake pan. Drain the pineapple and place the rings evenly in the mold so that they touch each other.
-
,
- First, sift the flour, baking powder and salt into a bowl. ,
- Using the mixer, whisk the cream cheese, margarine with butter, the granulated and black sugar at medium speed for 5 minutes. ,
- Add egg and vanilla extract and mix for 2 more minutes, scraping the sides of the mixer bowl. ,
- In a bowl, mix the milk with the yoghurt and sift one third of the flour mixture. Mix by folding with a spatula. ,
- Continue the same procedure with the remaining flour mixing in 2 doses. ,
- Beat the egg whites in the mixer until they are triple in volume and have tight peaks. ,
- Fold the egg whites into the mixture until they are fully incorporated and spread the mixture over the pineapple, making sure the pieces do not move. ,
- Bake for 35 minutes and then let the cake cool in the mold and then turn it over to a platter carefully so that the pineapple pieces do not move.
