Topping:
1 cup of heavy cream well whipped in a bowl
1/2 cup of butter (120g)
For the cake:
3 cups of rapid mix (see recipe beginning)
1 1/3 cup of pineapple
1 cup of milk
3 lightly beaten eggs
1 1/2 teaspoon of vanilla extract (7.5g)
2 1/2 cups of pineapple in juice, well chopped and drained (435g)
Topping:
1 cup of heavy cream well whipped in a bowl
1/2 cup of butter (120g)
For the cake:
3 cups of rapid mix (see recipe beginning)
1 1/3 cup of pineapple
1 cup of milk
3 lightly beaten eggs
1 1/2 teaspoon of vanilla extract (7.5g)
2 1/2 cups of pineapple in juice, well chopped and drained (435g)
Lightly grease a baking dish of 30 x 20 cm
Prepare the topping by mixing together in a small bowl heavy cream and butter
Preheat the oven to moderate temperature (170°C)
In a large bowl, mix together rapid mix flour
In a small bowl, whisk together milk, eggs, and vanilla extract
Add half of this mixture to the rapid mix
Beat for 2 minutes
Add the remaining liquid and beat for another 2-3 minutes
Spread the pineapple topping at the bottom of the baking dish
Top with chopped pineapple
Finally add the batter
Bake for 1 hour and a half or until, lightly touched with your finger, it doesn't leave an imprint
Let cool in the baking dish for 10 minutes
Transfer to a serving plate
Serve warm.
