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 / 567g) pineapple rings in syrup
1 can (14 oz / 397g) sweetened condensed milk
2 cans (approx. 13.5 fl oz / 400ml each) milk
1 tablespoon cornstarch
2 egg yolks
1 package (approx. 3.5 oz / 100g) ladyfingers
1 package (approx. 3.5 oz / 100g) shredded coconut
1 can (14 oz / 397g) sweetened condensed milk
2 cans (approx. 13.5 fl oz / 400ml each) milk
1 tablespoon cornstarch
2 egg yolks
1 package (approx. 3.5 oz / 100g) ladyfingers
1 package (approx. 3.5 oz / 100g) shredded coconut
Where to find ingredients
Pineapple rings in syrup and sweetened condensed milk are widely available in the canned goods aisle of most supermarkets. Ladyfingers can be found in the cookie or baking section. Shredded coconut is usually in the baking aisle as well. If you are looking for a specific type of coconut or need to find specialty Latin or Brazilian ingredients, check the international foods aisle or a local Latin American market. Cornstarch and milk are standard grocery items.
Preparation method
- Prepare the cream by mixing 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 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 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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