Torta de Piña Invertida

Serves 1
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Directions

  1. 1Place sugar, lemon juice, and pineapple juice in a saucepan to start the caramel.
  2. 2Cook for about ten minutes or until the caramel is cooked and turns a nice golden color.
  3. 3Pour the caramel into the mold where the cake will be baked.
  4. 4Place the pineapple slices.
  5. 5Add the cherries to make this decoration even more classic.
  6. 6In a separate bowl, add the butter with the sugar and beat for about three minutes, until it looks creamy.
  7. 7Add the eggs one by one.
  8. 8Add a splash of vanilla.
  9. 9Sift the dry ingredients in a separate bowl.
  10. 10Add the dry ingredients to the butter and eggs mixture in three parts, starting with flour, then pineapple juice, and then flour.
  11. 11Mix everything.
  12. 12Pour the mixture over the pineapple slices.
  13. 13Add a few pieces of pineapple to the mixture, integrate them very well and take it to bake at 350 fahrenheit for about 40 minutes or until your knife comes out clean.
  14. 14Wait about 30 minutes, and while it is still warm, unmold.

Ingredients

  • 1 taza azúcar
  • 0.5 taza jugo de piña
  • 1 cucharadita jugo de limon
  • 250 g mantequilla sin sal
  • 300 g azúcar blanca
  • 4 huevos
  • 375 g harina de trigo todo uso
  • 1 taza jugo de piña
  • 1 cucharadita vainilla
  • 1.5 cucharadita polvo de hornear
  • 0.25 cucharadita bicarbonato de sodio
  • 0.5 taza trocitos de piña
  • rodajas de piña
  • cerezas

Equipment

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Tips

  • A super important tip for when you make caramel is that you do not have to mix it with anything. Let it be made there alone.
  • When using canned pineapple, it is recommended that you drain and dry them super well.

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