Prăjitură mexicană cu ananas răsturnată

Name: Prăjitură mexicană cu ananas răsturnată
Ingredients: 3 eggs; 100 g sugar; 100 g melted and cooled butter; 2 tablespoons sour cream; 200 g flour; 1/2 packet baking powder; 10 g butter for the pan; 20 g sugar; 300 g fresh pineapple (peeled and core removed); 1 can of 220 g pineapple slices in syrup; 6 candied cherries; 1 tablespoon powdered sugar (10 g)

Dessert - Prăjitură mexicană cu ananas răsturnată by Nadia D. - Recipia

Prăjitură mexicană cu ananas răsturnată (pineapple upside-down cake) is baked with the fruit on the bottom and turned out of the oven. The sponge comes out fluffy from eggs beaten with sugar and melted butter, and the syrup from the can soaks it at the end. I cut the fresh pineapple into round, thin slices, not thick ones. Preparation: 20 minutes. Cooking: 20 minutes. Total time: 40 minutes. Servings: 8. About 334 kcal and 5 g protein per serving.

Ingredients

3 eggs
100 g sugar
100 g melted and cooled butter
2 tablespoons sour cream
200 g flour
1/2 packet baking powder
10 g butter for the pan
20 g sugar
300 g fresh pineapple (peeled and core removed)
1 can of 220 g pineapple slices in syrup
6 candied cherries
1 tablespoon powdered sugar (10 g)

Preparation

1. Beat the eggs with 100 g sugar until they turn pale and double in volume. 2. Add the melted and cooled butter and the sour cream and mix. 3. Add the flour mixed with 1/2 packet baking powder and mix until smooth. 4. Cut the fresh pineapple into thin, round slices. 5. Grease the pan with 10 g butter and sprinkle 20 g sugar over the bottom. 6. Place the fresh pineapple slices on the bottom and put one candied cherry in the middle of each slice. 7. Open the can, keep the syrup and cut the canned pineapple slices into small pieces. Mix the pieces into the batter, then pour the batter over the fresh pineapple. 8. Bake in the oven preheated to 210 C for 20 minutes, until golden on top. 9. Take the cake out of the oven, turn it upside down and soak it with the reserved syrup. 10. Let it cool, dust with powdered sugar and serve.

Notes

The cake keeps covered in the fridge for up to 3 days and can be eaten cold or at room temperature. It goes well with a cup of black tea or an afternoon coffee. Choose a fresh pineapple that gives a little when pressed and smells sweet at the base. If the syrup from the can is too sweet, soak the cake with only half of it. The sugar sprinkled on the bottom melts under the pineapple and sticks to the slices, so do not spread it too much. Cut the canned slices into pieces only after you have set the syrup aside, not before, so they do not break. Candied cherries go on the pineapple before the batter so they stay visible after turning the cake out.