Pineapple Cake Recipe Easy Lite
1. Preheat oven to 150 ° C (Th 5).
2. Break the eggs, separating the whites from the yolks.
3. Beat the egg yolks with the sweetener and pour the cornstarch gradually while mixing.
4. Add 30 ml of rum and pineapple juice mixing.
5. Beat the egg whites until stiff and gently fold into the above mixture.
6. Butter a mold, arrange pineapple rings in the bottom and cover the dough.
7. Bake the cake for 40 minutes at 150 ° C.
8. Turn out the cake onto a serving platter.
2. Break the eggs, separating the whites from the yolks.
3. Beat the egg yolks with the sweetener and pour the cornstarch gradually while mixing.
4. Add 30 ml of rum and pineapple juice mixing.
5. Beat the egg whites until stiff and gently fold into the above mixture.
6. Butter a mold, arrange pineapple rings in the bottom and cover the dough.
7. Bake the cake for 40 minutes at 150 ° C.
8. Turn out the cake onto a serving platter.
1 can of pineapple canned
60g cornflour,
4 eggs,
3 tablespoons sweetener
1 tablespoon rum
60g cornflour,
4 eggs,
3 tablespoons sweetener
1 tablespoon rum
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