Pineapple flip cake with milk

Homemade canned fruit baked goods are generally simple and tasty. The original flip-flop pie with caramelized pineapples looks festive, its taste is exquisite, and the aroma is simply amazing. The sponge cake is juicy, soaked in caramel and pineapple juice, and the caramel on top is sweet and slightly crunchy.

Ingredients

• For the test:
• Milk - 120 ml
• Butter - 70 g
• Egg - 1 pc.
• Sugar - 100 g
• Flour - 180 g
• Baking powder - 1 tsp
• Ground cardamom - 1 pinch
• Salt - 1 pinch
• For caramel:
• Butter - 60 g
• Brown sugar - 100 g
• Cognac - 1 tbsp. a spoon
• Canned pineapples in their own juice - 520 ml (1 can)

Directions

1. Prepare all the ingredients for the cake.
2. Open a tin can. Pineapple rings work best.
3. To my taste, the sugar was too much. I recommend reducing its amount for the dough by half (take not 100, but 50 grams of sugar) - the cake will be sweet anyway due to caramel.
4. 180 g flour is 1 glass with a capacity of 250 ml with a slide (as in the photo). It is better to sift the flour.
5. Put the pineapples in a colander to allow the excess liquid to glass. Take one tablespoon of pineapple juice in a separate container, the rest of the juice in this recipe is not needed.
6. To make the dough, place the butter in a skillet and heat on medium heat.
7. Heat butter over medium heat until dark golden and sediment appears, about 2 minutes.
8. Then remove the skillet from the heat and cool the oil.
9. Combine dry ingredients in a deep bowl: flour, sugar, ground cardamom, salt and baking powder. Stir.
10. Pour in milk and egg. Stir with a whisk.
11. Pour in the cooled butter and whisk the dough until smooth.
12. Heat the caramel butter in a skillet with a removable handle.
13. Add brown cane sugar, cognac and pineapple juice. Cook the caramel over medium heat, stirring for 2-3 minutes, until dark and lightly thickened. Watch the caramel all the time, it burns easily.
14. The caramel has begun to darken - remove the pan from the heat and cool until warm.
15. Turn on the oven to preheat to 200 degrees.
16. Slice pineapples into any sized pieces.
17. If your pan does not have a removable handle, at this point, pour the caramel into a baking dish.
18. Dip pineapple pieces into warm caramel, spreading in a continuous layer over the entire bottom. Fill the gaps with smaller pieces. The taste of the cake depends on the amount of pineapples (the more, the better).
19. Place the dough on top of the pineapples, smooth the surface with a spatula.
20. Bake the pie in the oven at 200 degrees for 35 minutes.
21. Then remove the pie from the oven and cool for 1.5-2 minutes. It is important to maintain this time, as if you turn the cake over immediately after baking, all the caramel will drip onto the plate. If you delay, the caramel may solidify and remain in the pan.
22. Cover the pan with a wide, larger plate and gently turn the entire structure over. The pie is on the plate, the pineapple caramel is on top.
23. For beauty, I put fresh basil leaves on the cake.
24. Pineapple flip cake with milk is ready. It is recommended to serve this cake with whipped cream or a scoop of ice cream, but it is very tasty and without additives.
25. I recommend it to all those with a sweet tooth!