Bolo de ananás
Bolo de Ananas
- Caramel: 1 cup of sugar
- 1 can (20 oz) of pineapple slices
- 2 cups sugar
- 2 cups flour
- 2 ts baking powder
- 1 cup milk ( or 1/2 milk + 1/2 pineapple juice)
- 1 Ts butter
- 3 eggs (yolks and whites separated)
- Maraschino cherries or candied cherries (optional)
Start by making the caramel topping:
Melt the sugar in a saucepan on medium heat until sugar dissolves. This should take several minutes. Pour the caramel into a cake pan. Arrange pineapple slices in a single layer on top of the caramel mixture. Decorate with cherries in the center of the pineapple slices if you wish.
Preheat oven to 375 degrees F
Beat yolks with sugar until cream
Add butter
Add milk and flour with baking soda ( alternate liquid with flour)
Beat egg whites firm and add to the mixture
Pour cake batter over caramel and pineapple in pan.
Bake cake until tester inserted into the center comes out clean, about 50 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.