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 sweetened condensed milk
2 cans milk
1 tablespoon cornstarch
2 eggs (use only yolks for the cream)
1 package ladyfinger cookies
1 package shredded coconut
1 can sweetened condensed milk
2 cans milk
1 tablespoon cornstarch
2 eggs (use only yolks for the cream)
1 package ladyfinger cookies
1 package shredded coconut
Where to find ingredients
Canned pineapple rings in syrup can be found in the canned fruit aisle of most supermarkets. Sweetened condensed milk and milk are standard dairy items. Cornstarch is typically in the baking aisle. Eggs are in the dairy section. Ladyfinger cookies are usually in the baking or cookie aisle, often near specialty or imported goods. Shredded coconut is often found in the baking aisle or in international foods sections. For Brazilian or Latin specialty ingredients, check dedicated import markets or international aisles within larger supermarkets.
Preparation method
- Prepare the cream by mixing condensed milk in a saucepan
- Add the milk
- Incorporate the cornstarch
- Stir in the egg yolks
- Cook over heat, stirring constantly until it boils and reaches a creamy consistency
- Spread a small portion of the cream on the bottom of a baking dish
- Dip the ladyfingers in the pineapple syrup
- Create a layer with the 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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