Pineapple Yogurt Inversion Cake
by Catkins 1982
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. 30 grams of butter, melt in a small pot.
2. Add 30 grams of rock sugar.
3. Boil the rock sugar until the color changes, and add pineapple.
4. Cook until the pineapple changes color and collect the juice.
5. 4 egg yolks, 70 grams of low-gluten flour, 30 grams of sugar, 200 grams of yogurt, and 45 grams of oil.
6. Stir it into a batter.
7. The egg whites are beaten to dry foaming.
8. Add the egg whites to the batter three times.
9. Spread the pineapple on the bottom of the 8-inch cake mold.
10. Pour the batter.
11. There is a layer of tin foil outside the cake mold, mine is a live bottom mold. 150°C, 50 minutes is enough, if the color is OK, a layer of tin foil can be added.
12. Finished product.
13. Finished product.
