Greetings dear friends of Steemit, today I tell you about one of the delights of the Venezuelan Creole sweets, it is the pineapple cake, where the sweet syrup and molasses product of a culinary technique in which the sugar is placed fire, so that this is turning into candy, we must take care that it does not burn, by the effect of heat, the care is to pay attention to the color that is acquired, when you get the thickness and the desired color, that color golden to caramel, is ready to be poured into the tortera, which should be spread all over the bottom and sides of it, next step place the pineapples cut into slices that cover the bottom of the tortera and voila! This list is the first phase of the elaboration of this exquisite dessert.
Next, you take the ingredients to make the cake, you need the following: leavening flour, sugar, eggs, margarine or oil, a touch of vanilla and pineapple juice, for that citrus flavor, which brings that feeling in the palate that makes the mouth melt. It must be mixed, I do it in the following way:
I take the margarine or oil and mix it with the sugar, I beat it until it forms a homogeneous cream, where the sugar is diluted between the oil or margarine, so you do not see lumps or feel the particles of the sugar. Then I will incorporate the eggs, the pineapple juice and when I go to incorporate the flour, I avoid beating it too much so that it does not turn into a compact mass; then beat at low speed or do it with your hand until all the ingredients are integrated, you have to verify that the mixture is thick. Ah! forget it is my preference to add a touch of salt to intensify the flavors.
Once verified, the mixture was poured into the previously prepared tortera with caramel and pineapples, I balance the quantity in the tortera, I give a few small blows like little jumps in the inn, this allows the mixture to settle in the bottom, eliminate voids by bubbles in the mixture and distribute it throughout the bag.
With all the mixture ready to be incorporated into the oven previously preheated, at a temperature of 150 ° C and with the desire to taste this bite of the Gods, we let it bake, verifying every so often that it is perfect.
What we should check: Increase the cake, the gold of the same, and that there is no moisture inside that can be presumed to be raw, this can be reviewed with a toothpick, a spaghetti, or with a thin knife, it is introduced in the center, if it comes out dry and has the desired color; for they are indications that the cake is ready, in such a way that it must be taken out of the oven, to control the craving to devour our work of art, to let it rest and cool down; for this I recommend entertaining by making a drink to accompany you, or watch TV, check social networks, call by phone, in short something that distract us, because there is nothing more divine to try, taste a dessert made by us.
When it is ready to share with our loved ones, it becomes the center of a small intimate party where the celebration of a delicacy of the Gods would take place in the distant Olympus, from a bocatto di cardinale they would say in the Vatican, of a Sweet Creole who knows the country, who knows Venezuela! It is said in my house, where family recipes are part of the family union.
I hope you like this post, that is useful for making the pineapple cake.
I must clarify that I did not give the quantities because it will depend on the size they want to make, recipes are in different spaces, I'm not an expert confectioner, I'm just a wife, mother and dessert devourer who ventured to make the cake that he likes . A hug!!!
Photos taken from my ZTE.
