This inverted pie has a very intense flavor. Canned pineapple can be used instead of fresh pineapple, but then less sugar should be used for the dough.
It is necessary
- - 250 g flour;
- - 160 g of sugar;
- - 150 ml of milk;
- - 125 g butter;
- - 125 ml rum;
- - 16 g baking powder;
- - 1 pineapple;
- - 3 eggs;
- - 7 cocktail cherries;
- - 1 bag of vanillin;
- - 3 drops of lemon juice.
- For caramel:
- - 100 g of cane sugar;
- - 80 g of butter.
Instructions
Step 1
Peel fresh pineapple, cut into slices. If you take canned fruit, then it should also be whole circles. Set aside 7 pineapple rings, cut the rest into cubes, fill with rum.
Step 2
Make caramel. Pour sugar into a saucepan with a thick bottom, cover with water, mix well until the sugar is completely dissolved. Place the saucepan over medium heat and simmer the caramel until golden brown. Do not stir the mass during cooking!
Step 3
Cover the bottom of the mold with parchment, pour the caramel on top. It is recommended to pre-wet the parchment with water and squeeze well. Put pineapple rings on top of the caramel, insert a cocktail cherry into each ring.
Step 4
Prepare the dough. Whisk softened butter with sugar, add yolks, milk, vanillin, mix. Sift the baking powder directly into the dough. Add pineapple pieces (just drain the rum from them first), mix - you get a homogeneous dough. Whisk the egg whites with lemon juice to make firm peaks, and gently push them up and down into the dough.
Step 5
Put the resulting dough in a mold, bake at 180 degrees for 40-50 minutes. Then turn the pan over onto a serving platter, carefully remove the parchment pan, cool slightly the inverted pineapple and caramel pie.
