1 can of pineapple in syrup
2 tablespoons of diet pineapple gelatin
8 tablespoons of light butter
6 tablespoons of dietetic for baking and broiler
2 eggs
2 tablespoons of orange zest
2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 cup of skim milk
A pinch of vanilla to taste
Topping
1/2 cup of diet pineapple gelatin
2 tablespoons of water
1 can of pineapple in syrup
2 tablespoons of diet pineapple gelatin
8 tablespoons of light butter
6 tablespoons of dietetic for baking and broiler
2 eggs
2 tablespoons of orange zest
2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 cup of skim milk
A pinch of vanilla to taste
Topping
1/2 cup of diet pineapple gelatin
2 tablespoons of water
Brush the pineapple syrup onto a removable-bottom pan
Drain the canned pineapple and line the bottom of the pan with the fruit slices. Reserve
Beat the butter and dietetic for baking until smooth
Add the eggs, orange zest, and vanilla and beat until fluffy
Gradually add the flour mixed with yeast and milk, and mix delicately
Pour into the reserved pan and bake in a low oven until a toothpick comes out dry
Let cool and then unmold
For the topping, dissolve the diet pineapple gelatin in water and brush onto the cooled cake.
