Hello my friends,
Here’s a new addition to the mascarpone cake family! And I’m quite sure you’ll be convinced that it’s an absolute delight…
And this addition is my upside-down pineapple mascarpone cake…
Let’s see the recipe, Chef!
Upside-down Pineapple Mascarpone Cake
- 5 pineapple slices
- 10 g butter
- 15 g sugar
- 2 eggs
- 60 g sugar
- 15 g vanilla sugar
- 125 g mascarpone
- 100 g flour
- 8 g baking powder
- 1 pinch flower salt
Melt the butter in a frying pan and add 15 g sugar.
Add 3 whole pineapple slice and the other 2 cut in small pieces. Cook them for 10 minutes at medium heat, Turn upside down after 5 minutes of cooking.
Preheat your oven at 170 C / 340 F degrees.
Beat the eggs and add the 75 g of both sugars.
When the mixture gets foamy, add the mascarpone.
Add the flour and baking powder.
Finally add the flower salt, mix gently with a spatula.
Pour the pineapples cubes in your batter.
Place the 3 whole pineapple slices in your buttered mold. Pour the batter on top.
Bake 35 minutes.
Once baked, let cool down 5 minutes and place your cake upside-down on your serving plate.