Description
Delicious, juicy pineapple cake with delicious pineapple filling on top. The site has a similar version of this pie, but with a different recipe. Invited to taste my pie! While I was going to post this recipe, baked it 2 more times - love it! ))
Ingredients
-
Pineapple
1 can
-
Butter
150 g
-
Sugar
130 g
-
Vanilla
-
Chicken egg
2 piece
-
Lemon juice
1 Tbsp
-
Leavening agent
2 tsp
-
Starch
75 g
-
Flour
125 g
-
Jelly
1 pack
Cooking
Pineapple rings drain in a colander and allow to completely drip through. The entire fluid to collect.
Softened butter in a bowl and RUB with 100 g of sugar (the remaining 30 grams - 2 tablespoons of sugar to wait) and vanilla until the consistency of cream.
One by one enter the eggs and whisk. Mix in the lemon juice. Flour mixed with starch and baking powder. Sift into the egg-butter mixture and mix thoroughly but gently. Get the batter the consistency of thick cream.
Split form (I have a diameter of 26 cm) vystelit baking paper, lightly grease it with butter and evenly sprinkle the remaining 2 tablespoons of sugar.
Top evenly in 1 layer to lay out pineapple rings. It took me completely Bank pineapples 2 rings cut in half to fill the void.
Top evenly put the dough. It is thick, to lay out exactly difficult, but try more or less evenly, when baking it will melt more evenly.
Put in a preheated 200 degree oven for about 40 minutes. Baking time depends on Your oven! You need to do is to look outwardly and with a wooden skewer or toothpick. If dry the cake is ready.
Take out the cake together with the paper from the mold and, without turning, cools the paper on the bars (take out of shape, to not soaked and dried pineapples).
When the cake has cooled, flip it onto a plate, remove the paper.
Now for the fill. We need a transparent bag ready to fill the cake. You need to focus on the cooking instructions mentioned on the package! The original recipe suggests the following: pineapple syrup to dilute 250 ml of water to prepare jelly as directed on package. If desired, add sugar. I used the instructions for cooking on the package: the contents of the sachet mixed with 2 tbsp. sugar, added 250 ml of syrup from under the pineapple (just all the syrup and left) + 3 tbsp water. Here's the fill I have used.
The resulting liquid is brought to a boil and while stirring boil for 1 minute.
Let cool slightly, 3-5 minutes, no more, because the jelly hardens quickly. Using a spoon evenly spread the filling on the diameter of the cake, starting from center. Allow to harden.
Here's a brilliant and flavorful it turns out our cake in the end! If You were not ready transparent fill, you can use the gelatin. Soak it, squeeze it and dissolve in hot pineapple syrup + sugar to taste. Then - according to the recipe. The number of gelatin - be guided by the instructions on the package.
Bon appetit! The recipe is from the magazine "Lisa", No. 19/2010
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