Bake this soft and airy cake with slices of pineapple in sugar syrup upside down.
5 to 8 pineapple slices
2 tablespoons of pineapple juice
165 gr sugar
80 gr butter
20 ml of milk
140 gr self-raising flour
180 gr fine sugar
5 to 8 preserved cherries
1 vanilla pod
Preheat the oven to 180 gardens. Divide the eggs into egg yolks and egg whites. Mix the egg whites with a mixer and set aside. In a bowl, beat the egg yolks, fine sugar, marrow of vanilla pod, and pineapple juice with a whisk or mixer until well mixed. Melt the butter in a pan on the stove and stir in the milk and sugar until it is an even syrup.
Pour the syrup into the baking tin and spread evenly. Place the pineapple rings nicely spread in the syrup and put a cherry in the holes of the pineapple. Fold the egg whites, flour, and the egg yolk mixture together with a spatula. Divide the batter between the pineapples in the baking tin and smooth. Tap the counter on the counter a few times to let the air out.
Bake the cake in the middle of the oven for about 40 minutes. Check whether the cake is cooked with a skewer. Remove the cake from the oven and let it cool for a few minutes (don’t wait much longer or the syrup will stick to the mold). Run a sharp knife along the inside of the baking tin to loosen the cake. Put the mold on a piece of aluminum foil because if you click the edge of the springform tin, the syrup can leak out. Turn the cake over on a plate. Pour the syrup you collected on the foil back on the cake and let the cake cool completely.
Tip: To be on the safe side, place a baking tray or a piece of aluminum foil at the bottom of the oven if you use a springform pan to catch any syrup leaking.