Divine Recipes from @ambarabby #1: Pineapple Cake

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One of the most recognized cakes in Venezuela is the Pineapple Cake, this delicious cake covered with caramel, syrupy pineapple wheels and sour cherries is the perfect companion to eat in the evenings when it provokes one sweet and good coffee.

The Pineapple Cake is undoubtedly a display of color and flavor that serves as a majestic closure for any meal. We can find a good piece of this wonderful cake in almost any bakery in the country because, it has become a "must have" of each place.

So, if you want to make this marvelous dessert at home, here is my personal recipe:

For the Candy topping:

• ½ cup of water
• 1 cup of sugar

For the Decoration:

• 1 can of pineapple wheels in syrup
• ½ cup of sour cherries

For the Mix:

• 4 butter panels
• 2 ½ cups of sugar
• 1 teaspoon vanilla
• 12 eggs
• ½ cup of milk
• 4 cups of sifted flour
• 1 tbsp of royal powder

My Preparation:

• Pre-heat the oven to 350 ° F (325 ° F for dark or nonstick baking containers).
• First open the can of pineapple wheels in syrup and remove the pineapples, leaving them in a rack to drain and reserve the syrup, which we will use as a companion liquid for the cake mixture.
• Then the candy topping is done by pouring the water and sugar reserved for it into a round baking container where we are going to bake the cake and cooking it in the burner until the mixture looks thick almost honey dark color, there we remove the the burner container and, with the help of oven gloves, lift the container and turn it several times until the walls are filled with caramel. Then reserve a part so that the caramel will cool until it gets hard.
• In the blender container, beat the butter until it is a lighter color and the texture is creamy. Then add the sugar and continue beating until it is very creamy.
• In two separate containers, we proceed to separate the egg yolks from their egg whites which we will reserve for later.
• Followed by adding yolk per yolk to the mixture until well integrated each and then add the teaspoon of vanilla and continue beating.
• Next, add the milk and syrup that came from the pineapple tin, alternating with the flour and royal powder and mix gently. They should remember to sift the dry ingredients so that the cake is spongy.
• In a separate container, whisk the egg whites until stiff and add to the mixture, stirring little by little with the help of an enveloping wooden spoon.
• Now that we have the cake mixture ready, we take the drained pineapple wheels, we "paint" them with a little butter and place them in a decorative way on the base of the round baking container where we have the caramel ready.
• Then place the cherries in the center of the pineapples and pour the mixture over the candy with the pineapples and take it to the oven for 40 minutes at 350º until when you sink a toothpick it comes out completely clean.
• Turn upside down while still warm and serve a good piece of cake with a rich cup of coffee and ready, it's done!

Tip 1: The decoration with the pineapple in syrup and the cherries can do as you wish. If you do not want to place them on wheels, you can cut them into pieces just like the cherries and spread them all over the base. You can also add small pieces of pineapple in the mixture (previously drained and passed through wheat flour) and thus have a delicious filling throughout the cake. There are no limits use your imagination!

Tip 2: If you want you can make the same mixture but instead of using a big container for cakes, you can use a small one as a ponqué to make some nice mini cakes, the procedure for both the caramel and the mixture is the same. The only thing that would change would be the baking time of 40 minutes to 20-30 minutes depending on the size of the mold that will be used.

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This recipe has always been a great companion for me because my family loves it. I hope you like it too and, if you follow these steps, believe me it will be delicious!

Love and Kisses,

-Katy-