Upside-down pineapple cake

Ingredients for 1 servings:

• 125 g butter
• 100 g brown sugar, maybe a little less
• 1 pineapple, fresh
• some rum, about 1 shot glass
• 6 egg yolks
• 6 egg whites
• 200 g sugar
• 1 dashes lemon juice or lemon zest
• 250 g flour
• 2 tsp, leveled baking powder
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pineapple upside down

Cut off the base and stem of the pineapple, remove the skin, and quarter the fruit. Remove the hard core in the middle and cut the flesh into small cubes. Line the bottom of a 26 cm springform pan with baking paper, wedge the base into the rim, and grease the rim. Place the pineapple (except for a handful) in the pan, drizzle with rum, and sprinkle with brown sugar. Mix everything well and spread evenly on the bottom. Melt the butter. Sift the baking powder over the flour. Beat the egg whites until stiff peaks form. Beat the egg yolks, white sugar, and lemon juice until frothy, then add the melted butter. Beat until the sugar has dissolved. Carefully fold in the egg whites with a spatula. Add the flour in portions and fold in carefully. Finally, fold in the remaining pineapple. Place on top of the prepared pineapple pieces. Bake at approximately 160°C (fan oven) for approximately 60 minutes. Place a baking sheet at the bottom of the oven, as the pineapple juice, sugar, and rum mixture will ooze and stick to the pan. Let cool in the pan for 10-15 minutes, then turn out.