Source: Sra. Saenz, Monterrey, NL Mexico 1960’s
Makes 12 servings.
Preparation time: 1 hour
Tips: Can be made without the fruit and sugar base.
Ingredients
Preparation
CAKE:
6 eggs
1 cup sugar
3/4 cup of flour
1/4 cup of corn starch
2 teaspoons of baking powder
pinch of salt
few drops of lemon juice
Butter to coat baking pan
Butter a Bundt cake pan. Heat oven to 325 F degrees.
1. In a small bowl blend brown sugar and melted butter for bottom base. Spread evenly over bottom of cake pan. Arrange the pinapple slices at bottom of cake pan placing a half cherry in the middle of each pinapple slice. Set aside
2. Beat egg wite at high speed until they reach a stif point. Transfer to a different bowl and hold.
3. Using mixer, beat egg yolks and sugar at high speed until pale yellow and thick.
4. Mix flours, baking powder and salt.
5. Slowly and alternating incorporate flour mixture and egg whites, add lemon drops.
6. Carefully spread cake mixture into the baking pan.
7. Bake for about 30 minutes or until a toothpick comes out clean. The cake should slowly rise to the top of the pan.
8. While cake is baking, prepare Syrup by mixing sugar and pineapple juice heating up just to dissolve the sugar. For a extra moist cake, add 2 to 4 oz of water to mixture.
9. Immediately after cake comes of the oven, using a fork prick the to several time so that the syrup may penetrate. Slowly pour the syrup evenly until totally absorbed. Wait 10 - 15 minutes then invert cake in a plater allowing all fruit and glaze to drop from the bottom.
NOTES : Cake may be baked without fruit or bottom glaze for a even lighter product.
BOTTOM:
6 slices of canned pinapple
6 halves of maraschino cherries
1/2 cup brown sugar, firmly packed
1/4 cup butter, melted
SYRUP:
1/2 cup sugar
6 oz. can pinapple juice
Pineapple Ring Up Side Down
Rosca de Piña Volteada
