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 package ladyfinger cookies
1 package shredded coconut
1 can 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
Pineapple rings in syrup, condensed milk, milk, cornstarch, eggs, ladyfinger cookies, and shredded coconut can be found in most supermarkets.
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 of the dipped ladyfingers over the cream
- Arrange the pineapple rings over the ladyfingers
- Sprinkle a portion 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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