Pineapple Cake Upside Down

Contents

1 20-ounce may pineapple rings in juice , drained , juice conserved

5 to 10 fresh cherries , pitted , or simply raspberries

3 good sized egg yolks , at room temperature

6 tablespoons packed light brown sugar

2 large egg whites , at room temperature

1/2 cup sugar

1/2 teaspoon cream of tartar

1/2 cup heavy cream

7 ounces angel food cake

Prep Time:        2 hours

Ready in:          10 (including freezing time)

serve to : 10 people

This cake requires medium level of cooking practise.

How to make a pineapple cake upside down

Coat a 9-inch springform pan with cookery spray ; place it on a good dish . Blot five pineapple rings dry with paper towels ; get ready in a orbit in the bottom of the pan . Place a cherry ( and or raspberry ) in the center of every pineapple ring .

Put the left over pineapple and reserved fruit juice in a blender ; mix until smooth .

Beat egg yolks and dark brown sugars in a 3-quart stainless-steel container with an electrical mixing machine on average speed until dense , pale dark brown and also smooth , 3 to 5 minutes . Beat in the pineapple puree , scraping down the edges since necessary .

Make one inch of water to a slow simmer in a good saucepan . Position the container of pineapple mixture over the simmering fluid and beat on moderate speed until viscous , made twice in quantity and an instant-read thermometer registers 160°F , 5 to 8 minutes . Take away from the heat ( watch out for the escaping water vapor ) and continue beating on moderate speed until room temperature , 8 to 10 minutes . Put aside .

Thoroughly clean and dry out the beaters . Beat egg whites , sugars and creams of tartar in some other 3-quart stainless-steel container on average speed until foamy . Have the water in the saucepan back to a slowly simmer , set the bowl of egg whites over it , and remain to beat on standard speed while moving the mixer around , until the mixture is shiny and also dense , about 3 1/2 minutes . Increment the speed to higher and also keep on crushing over the heat until pretty stiff and shiny , about 3 1/2 minutes more ( the eggs will be at a safe temperature , 160°F , at this point ) . Reduce from the heat ( watch out for the escaping steam ) and continue beating on medium speed until room temperature , 3 to 5 minutes . Whisk the meringue into the reserved pineapple mix until smooth out .

Thoroughly clean and dry the beaters one other time . Beat creams in a standard dish with a power machine on high-speed until smooth , droopy peaks form , 30 seconds to 1 minute . Fold the whipped creams into the mixture . Push the batter over the pineapple pieces in the container .

Chop angel food cake into 9 3/4-inch-thick pieces . Put the pieces over the batter , entirely masking the top . Covers with plastic material cover and freeze for at least 8 hours .

Take out the cake from the freezer and let stand at room in your home temperature for 10 minutes . Work a knife around the ends . Invert the pan onto a sizable serving plate and rap gently on the counter to loosen the cake . Remove the pan sides , then carefully remove the pan bottom part . If the bottom part will not emit simply , put a soft towel soaked in warm water onto it for a minute , then try again .

Firmly cover up and save in the freezer for up to two weeks ( you should not refreeze ) . Appliances : 9-inch springform container

Kitchen Tips : To obtain the most quantity from beaten eggs , it's good for them to be at room in your home climate . Possibly set the eggs ( this is not a egg less cakes) out on the kitchen counter for twelve to fifteen minutes otherwise submerge to them in their shells in a container of lukewarm ( not warm ) water for 5 minutes .

To be easier to thinly piece the angel food cake  , put it in the freezer whilst organizing the filling .