A dessert where pineapple slices arranged at the bottom of the pan meet caramelized sugar, topped with cake batter and baked, gaining a stylish look once flipped over. With its fruity, lightly caramel-scented structure, it stands out at guest tables.
Melt the sugar with the butter over low heat at the bottom of the pan and caramelize it, then spread it over the base of the pan.
Arrange the drained pineapple slices tightly over the caramel.
Whisk the eggs and sugar, then add the oil and pineapple juice. Sift in the flour and baking powder and mix to a smooth batter.
Slowly pour the batter over the pineapples and bake in a preheated oven until a toothpick test comes out clean. Caution: Invert it out of the pan right away, as the caramel may stick once it cools.
Important: Right after the caramel is prepared on the base of the mold, place the pineapple slices and pour in the batter — working before the caramel cools and hardens makes this easier. Allergens: contains gluten (flour), egg, milk (milk).
If you place a few sour cherries between the pineapple slices, you get both color contrast and an extra layer of flavor.
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