TRADITIONAL PINEAPPLE CAKE...WOW WHAT AN EXPERIENCE.

Hive readers friends, today I worked on a delicious pineapple cake for a dear friend on her birthday and she wants to try this delight, it has been a challenge because she had not done a cake with so much technique flipped over cake, I can tell you friends that I did my best with this one; and I was delighted with the end result... I just hope that the guests like it too. It is somewhat laborious and you have to dedicate a few hours to it, at least it happened to me.

Here I write down part of the quantities used for this delicious cake of half a kilo, we start with the pineapple syrup, because in my country Venezuela is a bit expensive and scarce to get pineapples in syrup canned

A half measuring cup of water

A measuring cup of sugar

courve cloves, cinnamon

quantity needed.

Pineapple shells, which we have already cleaned

cortes piña.jpg

Here what we will do is to gather all the ingredients in a pot, bring to a boil for 15 minutes, let stand, then strain and leave only the syrup, we divide in quantity of 80 grams a container and 250 grams another container that will be used to prepare the cake dough

For the caramel the following amounts:

300 grams of sugar

80 grams of syrup

some cherries for decoration and color(not essential)

12 grams of unsalted or salted butter

Aca melt the sugar in the amount of water indicated, add the butter, we can add the juice of half a lemon to give an additional acid touch to the pineapple, spread evenly throughout the mold with great caution because this syrup is extremely hot, when it cools a little we can place the pineapple slices, which we have already cut and remove the heart with a round instrument that can serve for this purpose

For the pie crust use:

250 grams of syrup

380 grams of sugar

5 eggs

Half a kilo of wheat flour

250 grams of butter
The procedure is the same as how you prepare a vanilla cake, cream the butter with the sugar, then add the eggs one by one, integrate them with the flour and the syrup in equal parts, we must be preheating the oven
.

We let it bake for 45 minutes, of course it all depends on how hot your oven is and the amount of pie crust. I share my emotion when photographing my final result

Text of my authorship
Pictures My phone S9
Translator: Deepl and Google
ESPAÑOL:

Amigos lectores de Hive hoy he trabajado en un delicioso pastel de piña para una amiga querida en su cumpleaños y es su deseo probar esta delicia, ha sido un reto pues no había realizado con tanta técnica un volteado de pastel, les puedo decir amigos que con este me esmeré; y el resultado final me ha encantado..solo espero que a los invitados les agrade también. Es algo trabajosa y hay que dedicarle algunas horas , al menos me sucedió a mi

Aca les apunto parte de las cantidades empleadas para este delicioso pastel de medio kilo, iniciamos con el Almibar de la piña, ya que en mi país Venezuela es un poco costoso y escaso conseguir las piñas en almibar de lata

Media taza de medir de agua

Una taza de medir de azúcar

clavos de olor, canela cantidad necesaria

conchas de la piña, que ya hemos limpiado

Aca lo que haremos es juntar todos los ingredientes en una olla, llevar a hervor por espacio de 15 minutos.Dejar reposar,Luego colar y dejar solo el almibar, dividimos en cantidad de 80 gramos un envase y 250 gramos otro envase que será utilizado para preparar la masa del pastel

Para el caramelo las siguientes cantidades: