Covered Pineapple Cake


Rating: 1.67 / 5.00 (3 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:









Instructions:

A simple but delicious cake recipe:

(*) Cake springform pan 24cm.

Cut pineapple rings into small pieces. Mix pineapple juice well with cornstarch and boil in a small frying pan for about 10 min. to syrup. Add butter and continue to boil for about 5 min.

Line tart springform pan with puff pastry. Form a rim about 3cm high. Spread pineapple pieces evenly on pastry and drizzle with juice of one lemon. Spread the syrup evenly over the pineapple pieces.

Roll out 1cm wide strips from remaining puff pastry and spread evenly over the pie in a lattice shape. Bend the edge of the pastry slightly inwards over the filling. Stick a strip on the edge. Brush edge and lattice with beaten egg yolk.

Bake the cake at 210 °C for 20 minutes.

Serve warm (not hot).

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