1 hour
• very easy
• middle
* Ingredients :
°125 grams sugar
°4 tablespoons water
°250gm fine sugar
°250 g flour
°3 cl of rum
°1 lemon
°1 sachet of dry yeast
°500g canned pineapple slices
°4 eggs
°150 grams butter
* Preparation :
Step 1 Drain the pineapple slices and reserve the syrup. Make the caramel. The second step Pour it into a springform pan, covering its bottom well. Heat oven to 180 ° C. Step 3 Place pineapple slices on top of the caramel to cover the bottom of the pan. Pass remaining slices into blender. Step 4 Beat eggs with sugar in a foamy mixture, mix soft butter cut into pieces, flour, half rum, lemon juice, baking powder and pineapple puree. Step 5 Mix everything well and pour into the mould. Step 6 Cook 45 to 50 minutes. Let it cool slightly before removing the molds and sprinkle the cake with the rest of the rum and pineapple syrup. Enjoy!
