John Myers
Small Pineapple Cake
The perfect small pineapple cake recipe with a picture and simple step-by-step instructions.
* Batter *
- 3 Eggs, separated
- 150 g Sugar
- 150 g Flour
- 1 Teaspoon (level) Baking powder
- 80 Milliliters Pineapple juice
- For the shape:
- Butter or margarine for greasing
- Sugar
- 8 Discs Pineapple
- The batter is for an 18-20 springform pan. Depending on how airy you beat the dough, after the mold has been filled, muffin tins can be filled with it to bake.
- Grease the springform tin well with butter or margarine (since the dough has no fat) and sugar-coat it. Place the pineapple slices in a colander. Weigh out the sugar and flour and add the baking powder to the flour. Preheat the oven to 160 ° C hot air.
- Separate the eggs, beat the egg white with a pinch of salt to form the egg whites and reserve in a cool place. Mix the egg yolks with the sugar until the sugar has dissolved and it is twice as creamy in volume. Gradually stir in the flour and juice alternately until the dough starts to bubble.
- Place the pineapple slices in the pan at the bottom and sides.
- Fold in the egg whites carefully and airy so that it still forms bubbles and then carefully pour into the mold and bake for approx. 45 minutes. Make a stick test and when it is dry, the cake is ready.
- While the pan is still warm, briefly open the side of the springform pan so that it loosens, then close it again, fall onto a plate and carefully remove the pan, as it is caramelized on the inside of the pineapple. Unfortunately, the small mold was apparently not quite tight and some of the caramel leaked. 🙁 Let cool down a bit and then enjoy.
- Bon appetit !!! Bom Apetite !!!
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