16 de septiembre de 2016


Resultado de imagen para pastel de piña
from bocadefresa.net

For the topping

60 g (30 g) butter
80 grams (40 grams) of white sugar
80g (40g) brown sugar
550 g (3 slices) of pineapple in syrup *
cherries in syrup for garnish (optional)

* Dry well and remove as much liquid as possible so it does not moisten the cake too much.

For the cake:

(If you want to make a smaller size cake use the measurement in brackets)

195 gr (100 gr) pastry flour
2 tsp (1 tsp + a pinch) baking powder
1/4 tsp salt
120 g (60 g) butter
200 gr (100 gr) sugar
1 tsp vanilla extract
2 eggs (not too large)
120 ml (60 ml) milk


For a mold about 23 cm. Oven to 180 degrees.

We put the two types of sugar and butter in a small saucepan and cook over medium heat until all is dissolved and acquire a homogeneous texture. Then let it cook a little longer until we see that the sugar begins to caramelize a few minutes.

Then remove from heat and pour over a greased mold, place the pieces of pineapple and cherries to cover the mold, and reserve.

Beat butter and sugar until fluffy and smooth. Once this consistency is obtained add the vanilla extract and continue beating. continue to add the egg yolks one at a time, beating well after each addition.

Mix flour, baking powder and salt and add to previous mass, in three parts, alternating with the milk and whisk to incorporate all ingredients.

In another bowl, beat egg whites until they are stiff peaks.

Incorporate the egg whites to the dough, in two parts, and with the help of a spatula, but integrate carefully, do not beat too much.

Pour mixture in the mold, smooth the top and bake for about 50 minutes (smaller cake may be ready in 35 minutes), or until we prick cake and see that the cake tester comes out clean.

Once out of the oven, let cool in the pan, about 10 minutes. Then remove from mold and let cool completely.

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