A recipe as good and exquisite traditional pineapple overturned combined with piloncillo that gives a touch of unique and delicious flavor.
Learn more about victor hugo rangel
Ingredients12 portions
Preparation
Grease and flour a medium 30cm mold.
Separate yolks and egg whites in containers.
Cut out a circle of wax paper tailored to the mold, and place it on the surface.
Stir the piloncillo and drop in the form of rain on the waxed paper, until you achieve enough.
Apply the sliced pineapples on the striped piloncillo.
Reserve and cover the mold for a moment.
In a bowl, add the butter with the condensed milk to obtain an ointment.
Add the yolks one by one at low speed.
Add the flour along with the royal, blend perfectly.
Integrates the flour of hot cakes, achieves a good mixing
Beat in a bowl the egg whites to the point of turron, and empty the mixture, continue beating, until a homogeneous mixture is obtained
Incorporate the milk and mix well.
Empty the mixture to the mold where the pineapples are starting from the sides of the mold and ending at the center, carefully to avoid air bubbles.
Bake at 150º for 45 minutes.
Unmold and see what a good combination you made, and how tasty bread comes from the oven. Enjoy it with your loved ones. BON APPETITE !!!.
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