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 (approx. 20 oz or 560g) pineapple slices in syrup
1 can (14 oz or 397g) sweetened condensed milk
2 cans (14 oz or 400ml each) milk
1 tablespoon cornstarch
2 egg yolks
1 package (approx. 7 oz or 200g) ladyfingers
1 package (3.5 oz or 100g) shredded coconut
1 can (14 oz or 397g) sweetened condensed milk
2 cans (14 oz or 400ml each) milk
1 tablespoon cornstarch
2 egg yolks
1 package (approx. 7 oz or 200g) ladyfingers
1 package (3.5 oz or 100g) shredded coconut
Where to find ingredients
Pineapple slices in syrup, sweetened condensed milk, milk, cornstarch, egg yolks, ladyfingers, and shredded coconut can typically be found in the canned goods aisle, baking section, or dairy section of most major supermarkets. Specialty Latin or international food stores are also excellent sources for these ingredients.
Preparation method
- Prepare the cream by mixing the sweetened condensed milk in a saucepan
- Add the milk
- Whisk in the cornstarch
- Add the egg yolks
- Cook over medium heat, stirring constantly, until it boils and reaches a creamy consistency
- Spread a small amount of the cream on the bottom of a baking dish
- Dip the ladyfingers in the pineapple syrup
- Arrange a layer of the dipped ladyfingers over the cream
- Distribute the pineapple slices over the ladyfingers
- Sprinkle some of the shredded coconut
- Cover with the remaining cream
- Finish with a layer of shredded coconut on top
- Refrigerate to set 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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