Pineapple inverted cake

AuthorChef
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Recipe to prepare a delicious inverted pineapple cake in the Thermomix, step by step with all its tricks to get you out at the first

thermomix pineapple cake

This delicious pineapple cake was prepared by my mother, of course at that time without thermomix, adapting it was not complicated and saves a lot of time - especially when cleaning pots.

I love pineapple, it has very important enzymes - bromelain - that prevents diseases such as cancer and delays aging due to its powerful antioxidants, all this coupled with its diuretic power - I eat it alone whenever I can, and I add it to my desserts every little bit.

Try also our delicious Cold Cola cake in the Thermomix

Preparing an inverted pineapple cake is easy, not to be told otherwise - you just have to follow the instructions I bring to you today and respect the times and ingredients - cooking is chemical and every step has its raison d'être .

Let's prepare the pineapple cake in the Thermomix. Keep all the ingredients on hand before you start.

Rinde10 Servings

Ingredients to make Pineapple inverted cake

For the sponge cake
6 pineapple slices in its juice1 can, we will use the juice
4 medium eggs
200 g of sugar
100 g corn oilyou can use sunflower
125 g of natural yogurtsin azúcar
200 g of confectionery flour
16 g Royal type chemical yeast
1 vanilla essence tricklethat is optional
For the candy
5 tbsp sugar soups
1 tbsp water
1 cdta of margarine
1 trickle of lemon juice
To decorate
Cherries

Preparation of Pineapple inverted cake

1

Prepare the caramel in a deep pan, put it on fire with the sugar, water, margarine and the drizzle of lemon juice, do not stop stirring and remove when golden, directly to the bottom of the mold that we will use for the cake . Use this to impregnate the bottom and sides of it.

2

Place pineapple slices on this caramel base, they can be more than 6 if the mold is wide. Place a cherry on the center of each slice.

3

Preheat the oven to 180ºC, and if the oven allows it place heat up and down, without the fan.

4

We will use the butterflies, so place them on the blades of the thermomix and pour the 4 eggs into the glass together with the sugar and mix all 8 minutes at 37 ° C at 4 speed.

5

When finished, add the oil, a dash of vanilla and the juice of the can of pineapple. Mix all 35 seconds at 3 speed.

6

It's time to add the flour and yeast, I recommend having sifted before if you want the sponge cake to be more fluffy. Mix 20 seconds at 3 speed and remove the butterfly. With the help of the spatula mix everything that may have remained on the walls with enveloping movements.

Pour the mixture into the cake mold that already has our liquid caramel and pineapple slices.

7

Bake for 30 minutes at 180 ° C (heat up and down) and verify that it is ready with a wooden toothpick or a knife, just pricking the center of the cake - this should come out completely dry, if not, leave a little more time in the oven.

8

When ready, remove from oven and let warm. Then unmold on a large plate by turning the mold. Enjoy our delicious inverted pineapple cake in the Thermomix 🙂

Ingredients

For the sponge cake
6 pineapple slices in its juice1 can, we will use the juice
4 medium eggs
200 g of sugar
100 g corn oilyou can use sunflower
125 g of natural yogurtsin azúcar
200 g of confectionery flour
16 g Royal type chemical yeast
1 vanilla essence tricklethat is optional
For the candy
5 tbsp sugar soups
1 tbsp water
1 cdta of margarine
1 trickle of lemon juice
To decorate
Cherries

Instructions

1

Prepare the caramel in a deep pan, put it on fire with the sugar, water, margarine and the drizzle of lemon juice, do not stop stirring and remove when golden, directly to the bottom of the mold that we will use for the cake . Use this to impregnate the bottom and sides of it.

2

Place pineapple slices on this caramel base, they can be more than 6 if the mold is wide. Place a cherry on the center of each slice.

3

Preheat the oven to 180ºC, and if the oven allows it place heat up and down, without the fan.

4

We will use the butterflies, so place them on the blades of the thermomix and pour the 4 eggs into the glass together with the sugar and mix all 8 minutes at 37 ° C at 4 speed.

5

When finished, add the oil, a dash of vanilla and the juice of the can of pineapple. Mix all 35 seconds at 3 speed.

6

It's time to add the flour and yeast, I recommend having sifted before if you want the sponge cake to be more fluffy. Mix 20 seconds at 3 speed and remove the butterfly. With the help of the spatula mix everything that may have remained on the walls with enveloping movements.

Pour the mixture into the cake mold that already has our liquid caramel and pineapple slices.

7

Bake for 30 minutes at 180 ° C (heat up and down) and verify that it is ready with a wooden toothpick or a knife, just pricking the center of the cake - this should come out completely dry, if not, leave a little more time in the oven.

8

When ready, remove from oven and let warm. Then unmold on a large plate by turning the mold. Enjoy our delicious inverted pineapple cake in the Thermomix 🙂

Pineapple inverted cake

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