Ingredients

1. 30 g butter
2. 1/2 packet of baking powder
3. 150 g brown sugar
4. 150 g of Blédor Pâtissière
5. 3 eggs
6. 1 vanilla pod
7. Rhum (optional)
8. 8 to 10 slices of pineapple (remove the middle in advance)
9. Liquid cream

Preparation

1. Preheat the oven to 180° C.
2. Divide the butter into pieces at the bottom of the dish, sprinkle with 50 g of sugar. Place the dish in the oven for 5 minutes.
3. Place the flour, baking powder, vanilla and sugar in a bowl.
4. Separate the egg whites from the egg yolks. Add the yolks to the flour/yeast/sugar mixture, then 10 cl liquid cream.
5. Beat the egg whites until stiff peaks form.
6. Remove the sugar and butter mixture from the oven after 5 minutes. Lay the whole or cut pineapple slices at the bottom of the dish and return to the oven for 15 minutes.
7. Gently incorporate the whipped egg whites in the preparation. Pour the batter over the fruits and bake for additional 30 minutes at 180°C.

Prepare a caramel syrup (2 tablespoons of brown sugar, 1 tablespoon of water brought to a boil with a little optional Rhum) and pour over the cake while it is still warm Let cool.