Bolo de Abacaxi Invertido Fofinho e Molhadinho
A delicious upside-down pineapple cake with a moist and fluffy texture, perfect for any occasion.
Ingredients
Caramel
- 2 1/2 cups sugar (for the caramel)
- 1 1/2 cups water (for the caramel)
- 400 g pineapple slices (natural or preserved)
Flour mixture
- 3 1/2 cups flour of wheat
- 1/2 cup cornstarch
- 2 cups sugar (for the batter)
- 4 units eggs (separated)
- 3 tablespoons margarine or butter
- 1 cup hot milk
- 1 tablespoon baking powder
Instructions
- Prepare the caramel by melting sugar with water until golden, then pour into a round 26 cm (10 inch) mold.
- Arrange pineapple slices over the caramel in the mold.
- In a bowl, beat egg whites until stiff; set aside.
- In another bowl, beat egg yolks with sugar and margarine until creamy.
- Add hot milk gradually, then sift in flour, cornstarch, and baking powder, mixing gently.
- Fold in egg whites gently into the batter.
- Pour batter over pineapple slices in the mold.
- Bake at 180°C (356°F) for about 40-45 minutes until golden and a toothpick inserted comes out clean.
- Allow to cool slightly, then invert onto a serving plate to serve.
Notes
Use fresh or preserved pineapple for best flavor. Invert the cake while still warm for a perfect presentation.