pineapple cake flipped
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viernes, 10 de junio de 2016
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cake shop
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Pineapple cake flipped
Ingredients:
2 ½ cups sugar
4 panelitas butter
12 eggs
½ cup milk
1 can of pineapple in syrup wheels
½ cup sour cherries
1 tbsp baking powder
Candy
1 cup of sugar
½ cup water
Preparation:
Beat butter with sugar until it is creamy, add the yellow egg and continue beating. Stir in the milk and syrup alternately with flour and powder royal. Beat the egg whites to soft peaks and add the mixture in surrounding form. Besides preparing a boiling candy sugar and water to obtain a color lightly browned placed in a round mold where they are distributed decoratively pineapples with sour cherries in the center, the mixture over the caramel is poured with pineapples and takes baked for 40 minutes at 350 degrees until the sink a toothpick comes out completely clean. Turn this while still warm.
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