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 the 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 the 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. Canned goods, dairy, baking supplies, and coconut products are typically located in their respective aisles.
Preparation method
- Prepare the cream by mixing the condensed milk in a saucepan
- Add the milk
- Incorporate the cornstarch
- Add 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
- Make 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 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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