Torta de Piña Invertida
Serves 1
Directions
- 1Place sugar, lemon juice, and pineapple juice in a saucepan to start the caramel.
- 2Cook for about ten minutes or until the caramel is cooked and turns a nice golden color.
- 3Pour the caramel into the mold where the cake will be baked.
- 4Place the pineapple slices.
- 5Add the cherries to make this decoration even more classic.
- 6In a separate bowl, add the butter with the sugar and beat for about three minutes, until it looks creamy.
- 7Add the eggs one by one.
- 8Add a splash of vanilla.
- 9Sift the dry ingredients in a separate bowl.
- 10Add the dry ingredients to the butter and eggs mixture in three parts, starting with flour, then pineapple juice, and then flour.
- 11Mix everything.
- 12Pour the mixture over the pineapple slices.
- 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.
- 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
ollitamoldebowlmixertamizhorno
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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