We are absolutely in love with this dessert. The sweetness of the caramel combine with the slight acidity of the pineapple is delightful, plus, a sponge and soft cake that is extremely moist!
It’s not too complicated, and you can make it in advance and let it cold before serving or (as we did) eat it right after is not tongue-burning-hot. And with a scoop of ice-cream must be a dream…
The recipe and video is available now.
First of all, we will need:
- One 8-inch by 2-inch pan.
- Electric beater with balloon and regular rods (It facilitates the whisking of the whites)
- Have all ingredients properly weighed or measured before beginning and room temperature.
- Flour sieved twice.
Preparation:
Cover/Caramel:
- In a casserole over medium heat, stir together the sugar, pineapple juice and butter until everything is well combine and let it cook for 10 minutes and turn off the heat when you see the caramel is thick and has a medium dark color.
Transfer to the mold and let it cool while you make the cake batter.
Mixture:
In a clean bowl whisk the egg whites on high speed until very stiff peaks.
In a separate bowl cream butter, salt and sugar, add in the egg yolks and beat vigorously. The batter will become pale and fluffy.
Now, pour in the pineapple juice alternating with the flour in two intervals, starting with the juice and finishing with flour. Do not over mix when adding the flour or it will result in a dense and dry cake.
Incorporate the whites with folding motions in two parts just until you can’t see any traces of it.
Arrange the pineapple slices on top of the cold caramel, and pour the batter in.
Bake at 350°F for 50 minutes or until golden brown.
Release the edges and invert onto plate when still hot or it will not come out.
Garnish with the Maraschino cherries and let it cool completely before serving.
Enjoy!
