A desire to indulge in a delicious cake that is quick to make? In three words: moist, pineapple, and caramel—are you still tempted? It's a delight.
In a container, separate the egg yolks from the whites.
Add the sugar to the egg yolks and mix until the mixture turns pale.
Add the softened butter and mix.
Add the flour and the baking powder and mix well (the dough is quite thick, which is normal).
Beat the egg whites until stiff peaks form with a pinch of salt.
Add the whipped egg whites to the mixture and fold gently.
In a saucepan, heat the sugar and water. When the caramel turns amber, remove from heat.
Butter your pan. Add aluminum foil to the bottom of the pan and pour in the hot caramel (be careful, it hardens very quickly and is very hot).
Place the slices of pineapple on the caramel and cover with the cake batter.
To finish, bake for 45 minutes at 180 degrees on fan mode. Check the cake's doneness with the tip of a knife; there should be no residue and the cake should be well caramelized. After unmolding, soak your cake with pineapple syrup. Enjoy!
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