Hi guys, blessings to all. I tell you that I am going through many changes in my life and

Hi guys, blessings to all. I tell you that I am going through many changes in my life and I really feel that things are finally going in the right direction. Today I bring a super recipe, a cake very delicious. This is the incredible inverted pineapple cake. Most people are very afraid when it comes to making this cake and I understand them because when I started in the pastry shop I had 2 failed attempts, the first was a failed recipe, it had so much butter that the cake split and in the second attempt, the pineapples stuck in the mold and did not have a good presentation. I must tell you that this is not going to happen to you because I am going to give you a recipe from the pineapple cake gods, it is literally perfect. The first thing you need is a 22 cm mold, 1 can of pineapples in syrup or 1 natural pineapple, 250g of sugar, 250g of butter or margarine, 500g of rising flour or all-purpose flour, 1 and 1/2 teaspoons of baking powder, 3 eggs, 500ml milk, pineapple essence, zest of half a lemon and get to work. We start by preparing the pineapples, if we have the Natural pineapple you must heat it to dehydrate a little, place the pineapple wheels with 2 tablespoons of sugar and water just until the pineapples are covered and heat until the water evaporates and the pineapples remain with a little syrup. Then spread a little butter on each pineapple. This is a trick that allows us to unmold the cake without the pineapples sticking to the mold. We proceed to prepare the mold, the second tip: bring the mold to medium heat with a thin layer of sugar (what is necessary to not see the bottom, but a layer of approximately 0.50 cm) and add a teaspoon of lemon juice ( the lemon prevents the crystallization of the sugar) do not stir with metal spoons, you could stir with a wooden paddle or simply with kitchen gloves move the mold so that the sugar melts evenly. Then spread the candy around the edge. Remove from the heat and position the pineapples so that the part that has butter touches the caramel. This is the part that is most difficult. If you do this you can celebrate with a successful pineapple cake. We continue and take a bowl, beat sugar and butter until creamy, at this point the butter takes on a lighter color and can be seen more creamy together with the almost dissolved sugar, add the eggs 1 by 1, add the essence and lemon zest , mix the syrup with the milk and measure 500ml. Sift the flour together with the baking powder and divide into 3. You should not weigh it, simply separate it into 3 at your discretion, if any of the parts has more or less this does not influence the final result. Now, add the first part of flour to the mixture of butter and eggs, stir until integrated, add half of the milk, now the second half of flour, stir well, add the rest of the milk, mix a little and incorporate the third part of flour. Pour into the prepared pan with the pineapples and bake at 180° for 50 minutes or until a toothpick inserted comes out clean. You can also prepare portions in small molds preparing each one with a pineapple wheel, they would be fantastic to sell or even to enjoy with family or friends. Try it. You can do it.