Pineapple cake with chantininho
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Beat the eggs in the mixer until creamy, I always remove the film from the yolk, then without turning off the mixer, put the sugar and margarine, let it beat until it turns into a cream, turn off the mixer, put the milk and then the wheat flour, mix well before beating, beat until the flour crumbles... turn off the mixer, put the yeast and stir well, no need to beat, grease the pan with oil, bake for 40 minutes at 250° or less depending on your oven..
Cut the pineapple into cubes, cook it with the sugar and a cup of water, drain the syrup, the pineapple has to be completely cold...
Beat the whipped cream with the milk, as it says on the package, after it's ready, put 4 spoons of the nest milk, beat well until the milk breaks up, turn off the mixer, after that put the pineapple already cold, stir, the syrup that was left from the pineapple cooking , it will serve to wet the cake, ready, just assemble the cake...
Bring to the fire (low) the condensed milk, cream and the 4 spoons of the nest milk, stirring constantly, until it thickens, now just put it on top of the cake, ready, now if you play without guilt.. my cup has 250ml, I mostly use the cup of requeijão, which has 250ml as well..
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