Caramel Pineapple Flip Mini Cake

Overview

March to April every year is the best season for pineapples. They are fragrant, sweet and sour, and are most suitable for making this dessert. My family doesn’t like sweets very much, so I made it into mini cup sizes. The recipe is for 9 cakes.

Tags

• baking
• butter
• egg
• low gluten flour
• rum
• white sugar
• milk
• pineapple
• powdered sugar

Ingredients

Steps

1. 1 A big collection. Every time I make pastries, I always feel like I’m doing an experiment, haha!

   

2. 2 Peel half a pineapple

   

3. 3 Cut about half into 2-3mm thick slices to make sweet grilled fruit slices. Sprinkle a layer of powdered sugar on both sides, bake on a tin foil plate at 180 degrees for 15 minutes, then transfer to the grill and continue baking for 40 minutes, until the edges are slightly charred, soft and sweet

   

4. 4 While waiting, process the remaining pineapple, remove the hard core and cut into fingernail-sized pieces

   

5. 5 Pour the white sugar into a small pot without oil and water, heat over low heat until the sugar melts, be careful to stir constantly

   

6. 6 Add a spoonful of hot water

   

7. 7 Add 2 caps of rum for flavor

   

8. 8 Pour in the pineapple chunks, continue to stir, cook until the pineapple becomes soft and slightly translucent, turn off the heat, and get candied pineapple

   

9. 9 Strain the juice and set aside

   

10. 10 Spread the candied pineapple all over the bottom of the paper cup and spread it evenly without leaving too much space. Let cool and set aside.

    

11. 11 Separate egg whites and yolks. Squeeze a few drops of lemon juice into the egg whites

    

12. 12 Divide half of the weighed powdered sugar, add it to the egg whites in two batches, and beat with a whisk

    

13. 13 Beat until the texture appears, and when you lift the egg beater, a small vertical tip appears on the top of the egg beater. Set aside for later use

    

14. 14 Add melted butter

    

15. 15 Beat the egg yolks, add fresh milk, and sift in low-gluten flour

    

16. 16 Add the egg whites gradually to the egg yolk mixture

    

17. 17 Mix evenly as you would stir-fry. Must not be stirred! ! !

    

18. 18 Pour it into a mold covered with candied pineapple, place it on a baking sheet with a flat end, and gently shake it on the chopping board a few times to expel the air and smooth the surface. Put in the oven and bake at 170 degrees for 25 minutes.

    

19. 19 When eating, remove the paper film, flip it over, serve with grilled dried pineapple, and decorate with the sugar juice filtered out before. Sweet and delicious snacks are now on the table!