Pineapple upside- down ice cream cake

Are you looking for recipe inspiration Pineapple upside- down ice cream cake ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Pineapple upside- down ice cream cake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Pineapple upside- down ice cream cake, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Pineapple upside- down ice cream cake delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Pineapple upside- down ice cream cake adalah Serve: 8 to 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Ojust for addition only, the time it takes to cook Pineapple upside- down ice cream cake estimated approx Active: 1 1/2 hours total: 6 1/2 hours.

So, this time, let’s try it, let’s create it Pineapple upside- down ice cream cake home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Pineapple upside- down ice cream cake use 27 type of material and 9 manufacturing step. Here’s how to make the dish.

Ingredients and spices that need to be prepared to make Pineapple upside- down ice cream cake:

  1. For the ice layer
  2. 2 pints dulce leche ice cream, softened
  3. For the pineapple topping
  4. 1 tablespoon unsalted butter, plus more for the pan
  5. 1/2 cup granulated sugar
  6. 1/3 cup water
  7. 6 1/4 -inch- thick fresh pineapple rings (1 left whole and the rest in half)
  8. 6 Maraschino cherries, stemmed and halved
  9. For the cake
  10. 1 3/4 cups all – purpose flour
  11. 1 teaspoon baking powder
  12. 1/2 teaspoon baking soda
  13. 1/2 teaspoon kosher salt
  14. 3/4 cup whole milk
  15. 1/4 cup sour cream
  16. 1 teaspoon vanilla bean paste
  17. 1 stick unsalted butter, at room temperature
  18. 1 cup granulated sugar
  19. 2 large eggs
  20. For the pineapple compote
  21. 1 cup chopped dried pineapple
  22. 1/2 cup pineapple juice
  23. 2 tablespoons packed light brown sugar
  24. Juice of 1/2 lemon
  25. 1/3 cup water
  26. Pinch kosher salt
  27. 1/4 teaspoon vanilla bean paste

Steps to make Pineapple upside- down ice cream cake

  1. Prepare the ice cream layer: line a 9-inch round cake pan with plastic wrap. Spread the ice cream in the pan using an offset spatula to create a smooth, even layer. Freeze until very firm, about 2 hours.
  2. Make the pineapple topping: preheat the oven to 350F. Butter the sides of another 9-inch round cake pan. Stir in the granulated sugar and water in a medium saucepan over medium heat until the sugar dissolves. Cook, gently swirling the pan but not stirring, until the mixture is light brown, 6 to 10 minutes. Remove the pan from the heat and carefully whisk in the butter. Pour the caramel into the prepared cake pan, quickly swirling to coat the bottom
  3. Before the caramel hardens (use a rubber spatula if needed to push the caramel to the edges). Layer the whole pineapple slice In the center of the caramel. Then lay the remaining half slices around the whole slice all facing the same. Direction. Place 1 maraschino cherry half cut- side up in the center of each slice.
  4. Make the cake: whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the milk, sour cream and vanilla bean paste in a liquid measuring cup until smooth. Beat the butter and granulated sugar in a large bowl with a mixer on medium- high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until well combined. Reduce the spread to medium low and beat in the flour mixture in the additions. Alternating with the milk mixture, until combined.
  5. With a rubber spatula, then increase the speed to medium high and beat 30 more scrape bowl
  6. Pour the batter over the pineapple topping in the pan and spread in an even layer. Bake until well browned and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour. Run a knife around the cake to loosen, then transfer to a rack and let the cake cool in the pan, 30 minutes. Invert the cake onto the rack to cool completely.
  7. Meanwhile, make the pineapple compote: combine the dried pineapple pineapple juice, brown sugar, lemon juice, water and salt in a saucepan. Bring to a simmer over medium heat and cook until the pineapple is soft and the liquid is syrupy, 8 to 12 minutes. Remove from the heat and stir in the vanilla bean paste. Transfer the mixture to a food processor and pulse until the pineapple is finely chopped. Let cool.
  8. Assemble the cake: clean the 9-inch round cake pan and line with plastic wrap, leaving a 2-inch overhang all around. Slice the cake in the horizontally with a long serrated knife. Place the half without the pineapple cut- side up in the pan. Top with the pineapple compote and spread evenly. Unwrap the frozen ice cream disk and carefully place on top of the compote. Place the remaining cake half, pineapple- side up, on top of the ice cream.
  9. Cover with plastic wrap and freezer until firm, at least 4 hours or overnight. Remove the cake from the pan, using the plastic wrap to help; transfer to a platter. Let the cake sit at room temperature for 10 minutes before slicing.

How ? It’s easy? That’s how to make Pineapple upside- down ice cream cake which you can practice at home. Hopefully useful and good luck!

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