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
2 tins milk
1 tablespoon cornflour
1 tin condensed milk
2 eggs (yolks only for the cream)
1 packet desiccated coconut
1 tin pineapple rings in syrup
1 packet finger biscuits (boudoir biscuits)
1 tablespoon cornflour
1 tin condensed milk
2 eggs (yolks only for the cream)
1 packet desiccated coconut
1 tin pineapple rings in syrup
1 packet finger biscuits (boudoir biscuits)
Where to find ingredients
Ingredients can typically be found in most supermarkets. Canned pineapple, sweetened condensed milk, milk, cornstarch, eggs, ladyfingers, and shredded coconut are common grocery items.
Preparation method
- Prepare the cream by mixing sweetened 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 amount 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 slices over the ladyfingers
- Sprinkle some of the shredded coconut
- Cover with the remaining cream
- Top with a final layer of shredded coconut
- 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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