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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 (20 oz) can pineapple rings in juice, drained, juice reserved
5 fresh cherries, pitted, or raspberries
3 large egg yolks, at room temperature
6 tbsp packed light brown sugar
2 large egg whites, at room temperature
1/2 cup sugar
1/2 tsp cream of tartar
1/2 cup heavy cream
7 oz angel food cake
Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring.
Place the remaining pineapple and the reserved juice in a blender; blend until smooth.
Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl until thick, pale brown and fluffy, 3 to 5 minutes. Beat in the pineapple puree, scraping down the sides as
necessary.
Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beatuntil thick, doubled in volume and an instant-read thermometer registers 160 degrees, 5 to 8 minutes. Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room
temperature, 8 to 10 minutes. Set aside.
Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to a slow simmer, set the bowl of egg whites over it, and continue to beat until the mixture is glossy and thick, about 3 1/2
minutes. Increase the speed to high and continue beating over the heat until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160 degrees, at this point). Remove from the heat and continue beating until room temperature, 3 to 5 minutes. Whisk the meringue into the reserved pineapple mixture until smooth.
Clean and dry the beaters one more time. Beat cream in a medium bowl until soft, droopy peaks form, 30 seconds to 1 minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slices in the pan.
Cut angel food cake into nine 3/4-inch-thick slices. Lay the slices over the batter, completely covering the top. Cover with plastic wrap and freeze for at least 8 hours.
Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place a towel soaked in hot water on it for a minute, then try again.
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FROZEN PINEAPPLE UPSIDE-DOWN CAKE
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 (20 oz) can pineapple rings in juice, drained, juice reserved
5 fresh cherries, pitted, or raspberries
3 large egg yolks, at room temperature
6 tbsp packed light brown sugar
2 large egg whites, at room temperature
1/2 cup sugar
1/2 tsp cream of tartar
1/2 cup heavy cream
7 oz angel food cake
Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring.
Place the remaining pineapple and the reserved juice in a blender; blend until smooth.
Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl until thick, pale brown and fluffy, 3 to 5 minutes. Beat in the pineapple puree, scraping down the sides as
necessary.
Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beatuntil thick, doubled in volume and an instant-read thermometer registers 160 degrees, 5 to 8 minutes. Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room
temperature, 8 to 10 minutes. Set aside.
Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to a slow simmer, set the bowl of egg whites over it, and continue to beat until the mixture is glossy and thick, about 3 1/2
minutes. Increase the speed to high and continue beating over the heat until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160 degrees, at this point). Remove from the heat and continue beating until room temperature, 3 to 5 minutes. Whisk the meringue into the reserved pineapple mixture until smooth.
Clean and dry the beaters one more time. Beat cream in a medium bowl until soft, droopy peaks form, 30 seconds to 1 minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slices in the pan.
Cut angel food cake into nine 3/4-inch-thick slices. Lay the slices over the batter, completely covering the top. Cover with plastic wrap and freeze for at least 8 hours.
Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place a towel soaked in hot water on it for a minute, then try again.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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