/ Inverted Pineapple Pie with Cranberries

Inverted Pineapple Pie with Cranberries

  • Butter - 30 Grams (for bottom (top))
  • Sugar - 3-4 Art. Spoons (for the bottom (top))
  • Pineapple rings - 300 Grams (for the bottom (top))
  • Cranberries - 1/2 cup (for bottom (top))
  • Butter - 100 Grams (for dough)
  • Sugar - 120 Grams (for the test)
  • Kefir - 100 Grams (for the test)
  • Flour - 200 Grams (for the test)
  • Baking powder - 1 teaspoon (for dough)
  • Vanilla sugar - sachet - 1 Piece (for dough)
  • Salt - 1 pinch (for dough)

With canned pineapple drained syrup. Metallic round shape oiled, put on a plate, on a very weak fire. Put on the bottom of the pieces of butter - 30 g and sprinkle with sugar. Wait until the sugar melts in the oil, and put pineapple rings on top - rather tightly to each other. Fill the pineapples with cranberries. Sprinkle the walls of the mold with breading flour. Prepare the dough: beat the softened butter with sugar and a pinch of salt. Add eggs, pour in kefir, beat. Gradually pour the flour with vanilla sugar and baking powder, and stir well. Dough spread over pineapple with cranberries. Bake at 180 degrees for 30-35 minutes. Pie a little cool in the form, turn over to the dish.

Servings: 6

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