Pineapple upside-down cake
Bruno Albouze · ♥ 1.3K likes · 43.5K views · 1 min video
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Ingredients
Method
Techniques
- 150 g white sugar
- 60 g butter
- 5 g vanilla bean
- 15 g lemon juice
- 1 can pineapple slices
- 30 g dark rum
- 120 g softened butter
- 100 g sugar
- 180 g flour
- 5 g baking powder
- 70 g milk
- 70 g heavy cream
As for a tatin, cook sugar to a brown caramel; add the butter and vanilla, smooth it out and add lemon juice.
- sugar
Arrange pineapple slices in the pan; chop the remaining pineapple, sauté with a dash of sugar and flambé with dark rum.
Beat the softened butter with the sugar; add the first egg, mix well and add half the flour and the baking powder.