Recipe: Fried Pineapple Pie step by step with pictures | Handy.Recipes

Fried Pineapple Pie

Cooked Pineapple Fry Cake

Time to cook: 60 minutes

Total Servings: 8

Nutritional Value

Very tasty, juicy pineapple cake with a delicious pineapple filling on top. There are similar versions of this pie on the website, but with a different recipe. I invite you to taste my pie, too! While I was about to post the recipe, I baked it two more times - I love it! ))

Author of the recipe

Ingredients for the pie "fried pineapple":

  • Pineapple (tinned pineapple in rings. I have a 650g jar. We need the pineapple and 250ml of syrup) - 1 jar.
  • Butter (melted, at room temperature + some for greasing the forms) - 150 g
  • Sugar - 130 g
  • Vanillin (pinches)
  • Chicken egg - 2 pcs
  • Lemon juice - 1 tablepoon
  • Leavening Agent - 2 teaspoon
  • Starch - 75 g
  • Wheat flour / Flour - 125 g
  • Jelly (Cake filling, transparent) - 1 sachet.

How to cook cake "roasted pineapple" step by step with photos

Place the pineapple rings in a colander and let the liquid drain off. Collect all the liquid.

Put melted butter in a bowl and mix with 100g of sugar (the remaining 30g - 2tbsp.l. set aside for now) and vanilla until it becomes a creamy consistency.

Beat in the eggs one at a time. Stir in the lemon juice. Mix the flour with the starch and baking powder. Sift into the egg and butter mixture and mix well but gently. The dough will have the consistency of thick cream.

Line the cake tin (I have a diameter of 26 cm) with baking paper, lightly grease it with butter, and sprinkle it evenly with the remaining 2 spoonfuls of sugar.

Spread pineapple rings evenly in 1 layer on top. I had a full can of pineapple, 2 rings cut in half to fill the voids.

Spread the dough out evenly on top. It is thick, it is difficult to spread evenly, but we try to spread it more or less evenly, in the process of baking it will spread more evenly.

Place in an oven preheated to 200 degrees for about 40 minutes. Baking time depends on your oven! You should periodically look outward and check with a wooden skewer or toothpick. If it's dry, the pie is ready.

We take the pie together with the paper out of the mold and, without turning it over, cool it in the paper on the rack (we take it out of the mold so that it doesn't get soggy and dry out the pineapples).

When the cake cools, turn it on a plate, remove the paper.

Now let's make the sauce. We need a ready-made transparent cake mix. Follow the instructions on the package! The original recipe suggested the following: dilute the pineapple syrup with 250 ml of water, and make the jelly, as indicated on the package. Add sugar if desired. I followed the cooking directions on the package: mix the contents with 2 tbsp.l. I added 250 ml of pineapple syrup (all the syrup was gone) + 3 Tbsp.l. of water. This is how I made the sauce.

Bring the liquid to a boil, and with constant stirring bring it to a boil for 1 minute.

Let it cool a little, 3 to 5 minutes, no more, because.к. The jelly sets quickly. Using a spoon, spread the filling evenly over the diameter of the pie, starting from the center. Let it set.

This is how glossy and fragrant our cake will be as a result! If you don't have a ready-made transparent filling, you may use gelatin. Soak it, squeeze it, and dissolve in warmed pineapple syrup + sugar to taste. Then - according to the recipe. For the amount of gelatin, follow the directions on the package.

Enjoy!! Recipe from the magazine "Lisa" №19/2010

Nutritional Value:

Whole Dish:
2653.4 Calories
27.2 g
137.5 g
324.9 g
Per Serving:
331.7 Calories
3.4 g
17.2 g
40.6 g
319.7 Calories
3.3 g
16.6 g
39.1 g

Flour, Wheat Flour, Pineapple, Lemon Juice, Sugar, Butter, Eggs, Starch, Baking powder, Baking, Cakes, Vanillin, Jelly, Pastry

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