PASO a PASO CHRISS ELÍ Te muestra como hacer EL PASTEL DE PIÑA Invertido

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is often more affordable.

Chop the pineapple and peel it.

Slice the pineapple into pieces.

Melt the sugar with the margarine in a pan.

Stir the brown sugar and margarine until it melts and becomes liquid, cooking for at least 10 minutes.

Prepare a round cake pan by adding a little margarine to prevent sticking.

Pour the melted sugar and margarine mixture into the bottom of the pan to cover it.

In a mixing bowl, add the hard margarine and sugar, and beat slowly at first, then increase speed until soft.

Separate the eggs into yolks and whites, placing the whites in one bowl and the yolks in another.

Add the yolks to the margarine and sugar mixture two at a time while beating.

Add the baking powder and salt to the flour, then mix.

Alternate adding the flour mixture and milk to the batter until well combined.

Preheat the oven to 175°C (350°F) 15 minutes before the mixture is ready.

Beat the egg whites until they are close to stiff peaks.

Fold the beaten egg whites into the batter gently to incorporate air.

Pour the batter over the caramelized pineapple in the pan.

Place the cake in the preheated oven and bake for about 1 hour.

Once baked, let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens