And well, my friends! It had been a while since I last shared a new recipe in the “mascarpone cake” category! So, I did it again with a little gem that you’ll love…
Here is the upside-down pineapple mascarpone cake!
As I mentioned, in the “mascarpone cake” section, there are already plenty of options to enjoy… To summarize, here are all my existing recipes on the blog:
- The apple and mascarpone cake (the blog’s “best seller”!!)
- The chocolate and mascarpone cake (also very popular)
- The mascarpone, apricot, and nectarine cake (the ultimate summer cake)
- The mascarpone and chocolate chip cake (perfect for a great snack)
- And the hazelnut, raspberry, and mascarpone cake (the most refined, in my opinion…)
Should I have stopped there? No way! The possibilities are endless, and this time, I wanted flavors that take you on a journey… And that’s exactly what will happen with this upside-down pineapple mascarpone cake! The two ingredients that make all the difference: pineapple (obviously) and vanilla sugar. For a stronger vanilla taste, you can replace the vanilla sugar with the same amount of sugar and the seeds of half a vanilla bean.
For the pineapple, I used a fresh one, cutting it with a cookie cutter to get nice, even slices. However, you can use canned pineapple if that’s what you have on hand.
The process for making this upside-down pineapple mascarpone cake is very similar to the previously mentioned recipes. So if you’re already a fan, this will be a breeze…
Necessary utensils:
A large non-stick frying pan,
A cutting board,
A good paring knife,
Two cookie cutters (one large and one small) for cutting the pineapple,
A mixing bowl,
A good whisk,
And a 20 cm round cake pan.
If you need a cake for more people, double the ingredient quantities, use a 26 cm round cake pan, and add about 15 more minutes of baking time. Now, all that’s left is to put on your apron and make this delicious upside-down pineapple mascarpone cake…
The recipe, Chef!
Upside-down Pineapple and Mascarpone Cake
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Loading...Ingredients
- 5 pineapple slices
- 10 g butter
- 15 g sugar
- 2 eggs
- 60 g sugar
- 15 g vanilla sugar
- 125 g mascarpone
- 100 g flour
- 8 g baking powder
- 1 pinch flower salt
Instructions
Melt the butter in a frying pan and add 15 g sugar.
Add 3 whole pineapple slice and the other 2 cut in small pieces. Cook them for 10 minutes at medium heat, Turn upside down after 5 minutes of cooking.
Preheat your oven at 170 C / 340 F degrees.
Beat the eggs and add the 75 g of both sugars.
When the mixture gets foamy, add the mascarpone.
Add the flour and baking powder.
Finally add the flower salt, mix gently with a spatula.
Pour the pineapples cubes in your batter.
Place the 3 whole pineapple slices in your buttered mold. Pour the batter on top.
Bake 35 minutes.
Once baked, let cool down 5 minutes and place your cake upside-down on your serving plate.
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