Brazilian recipe
Pineapple Upside-Down Cake
A classic and practical dessert, this cake combines the freshness of pineapple with a velvety cream, making it a perfect choice for special occasions.
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Ingredients
1 can pineapple rings in syrup
1 can condensed milk
2 cans milk
1 tablespoon cornstarch
2 eggs (use only yolks for the cream)
1 box ladyfingers
1 package shredded coconut
1 can condensed milk
2 cans milk
1 tablespoon cornstarch
2 eggs (use only yolks for the cream)
1 box ladyfingers
1 package shredded coconut
Where to find ingredients
Pineapple rings in syrup, condensed milk, milk, cornstarch, eggs, ladyfingers, and shredded coconut can be found in most supermarkets. Look for canned goods and baking aisles.
Preparation method
- Prepare the cream by mixing the condensed milk in a saucepan
- Add the milk
- Stir in the cornstarch
- Add the egg yolks
- Cook over heat, stirring constantly until it boils and thickens to a creamy consistency
- Spread a small amount of the cream on the bottom of a baking dish
- Dip the ladyfingers in the pineapple syrup
- Make a layer of dipped ladyfingers over the cream
- Arrange the pineapple rings over the ladyfingers
- Sprinkle some of the shredded coconut
- Cover with the remaining cream
- Finish with a layer of shredded coconut on top
- Refrigerate until firm before serving
Observations
This pineapple cake is a traditional dessert that balances the sweetness of condensed milk with the natural acidity of the fruit, resulting in a light and irresistible texture after chilling.
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