Caramel Pineapple Inverted Cake
1.
One big pineapple.
2.
Peel the pineapple and cut into small pieces for later use
3.
Now let’s boil the caramel. Put the sugar in the milk pot and heat it on a low heat.
4.
Saccharification, slowly turning into amber. Be careful to boil it with a small fire, don't boil it. If you have vanilla sugar at home, it is better to use vanilla sugar.
5.
Pour in 15 grams of water and boil it again.
6.
Pour in the prepared pineapple meat.
7.
Add a few drops of vanilla extract. It can also be omitted. When making caramel with vanilla sugar, you can omit this step.
8.
Add rum. The alcohol of rum volatilizes at high temperature. The rest is a unique fragrance.
9.
Add butter. Boil on low heat, keep stirring, and be careful not to muddy the bottom.
10.
Fried pineapple. Let cool.
11.
The mold is surrounded by greased paper. Spread the pineapple flesh evenly on the bottom of the mold. This recipe is best for making a 7-inch mold. The 6-inch mold I used, the final cake batter is a bit too full.
12.
Now make the cake. Weigh low-gluten flour.
13.
Sift the low-gluten flour and set aside.
14.
The egg-beating basin should be water-free and oil-free. Beat in 4 eggs and add sugar. Heat insulation water.
15.
The whole egg can be beaten to lift the tip, and it is not easy to disappear. Delicate, without big bubbles.
16.
Pour in low-gluten flour.
17.
Stir until there is no dry powder. Hands should be light, fast, and not defoaming.
18.
Add melted butter. After mixing evenly, pour it into the mold and shake it down. Heat the oven up and down at 170 degrees for 40 minutes.
19.
Demoulding. The surface can be topped with the extra syrup from the boiled pineapple.
Tips:
This recipe is best to make 7 inches. The 6-inch mold I used, the cake batter was too full and the finished product was too high. If you like a short one, you can change to an 8-inch mold.
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