Pineapple Upside Down Cake




For the caramel:


Place the sugar in a round pan from 22 cm diameter the sugar and the ananas juice.

Place the pan on the stove on the lowest fire and let the sugar cook until it becomes a light caramel (honey color)

Once you reach this point move the caramel around the complete tin (also the sides). Set aside.

Distribute the ananas slices , all over the bottom of the pan on top of the caramel. In the center place one cherry.

In a large bowl, beat the egg whites with the sugar until foamy and stiff peaks get formed.

Add the egg yolks, one at the time and mix until combined.

In another bowl, cream the butter, add the condensed milk and the rum. mix until combined.

Sift together the flour, cornstarch and baking powder, set aside.

Add the condensed milk mixture to the egg yolks mixture, mix  just until combine.

Little by little pour the flour mixture in the egg mixture. Combine with a spatula until combined.

Pour the mixture in the prepared pan.

Bake in a previously pre-heated oven at 180°C for 40 to 50 minutes or until golden and a toothpick inserted in the center of the cake comes out clean.

Let the cake cool down just a little bit and unmold.