I had not prepared for a long time This cake, but the other day my sister-in-law Gabi asked me if I had the recipe and I wanted to do it. This cake started doing it in the Iberian cookware pots and then I went to do it in the microwave, it's a lot faster and it looks great. Gabi, here I leave the recipe, you have no excuses to do it! Pineapple sponge cake in microwave 5 small or 4 large eggs 200 gr. of sugar 200 gr. of flour with yeast 1 natural yogurt 1 large can of pineapple Liquid caramel We..

Pineapple sponge cake in microwave

Image and video hosting by TinyPic


I had not prepared for a long time This cake, but the other day my sister-in-law Gabi asked me if I had the recipe and I wanted to do it.
This cake started doing it in the Iberian cookware pots and then I went to do it in the microwave, it's a lot faster and it looks great.

Gabi, here I leave the recipe, you have no excuses to do it!


Image and video hosting by TinyPic


Pineapple sponge cake in microwave

5 small or 4 large eggs
200 gr. of sugar
200 gr. of flour with yeast
1 natural yogurt
1 large can of pineapple
Liquid caramel

We caramelize a 20 cm mold. in diameter and 10 cm. high and we lined the bottom and walls with pineapple slices drained.
We beat the eggs with sugar and add the yogurt and flour.
Mix well and pour into the mold that we have prepared with the pineapple. br> We put in the microwave at maximum power (in mine it is 800 W.) and let it cook for 15 minutes (the time will depend on the height of the mold).
Let it cool a bit and let it unmold .
We can garnish with candied cherries.

** We can also pour pineapple juice over it, it is very good.


Image and video hosting by TinyPic


of
 Image and video hosting by TinyPic


Here some photos of the cut.
Image and video hosting by TinyPicPineapple sponge cake in microwave

Image and video hosting by TinyPic

Zucchini cake This summer already I do not know what to do with so many zucchini, I have prepared them in purees, fried, tortillas, grilled, in salad, canned, frozen and I have made several cakes as well. Of all the ones that I liked the most, this, cold or hot is great. Encourage you to try it, I know you will love it !! Enjoy what's left of sum...

Preview

For some time now it's time again and you get fresh organic wild garlic in abundance. I love this versatile herb and its special taste. I've just covered myself generously with wild garlic, as you could already see with the wild garlic butter. Two or three weeks ago, during my lunch break, I had already eaten a very delicious wild garlic risotto from our lovely chef, without whom we would have bee...

Image and video hosting by TinyPic

Cheese and rosemary cookies My Mother what I have abandoned the blog! Between some things and others I have not had much time to dedicate, and also, let's be honest, I'm a bit vague, but September is already here and you have to put your batteries, so be vagrant and move. These cookies were made for my son to take to a meeting with the bellmen of ...

Image and video hosting by TinyPic

Chapata with poolish Whole kitchen in your salty proposal of the month of November invites us to prepare a classic of Italian cuisine, ciabatta. According to Wikipedia, the ciabatta or chapata is a white bread made from very young wheat flour from Italian cuisine. It was invented by Arnaldo Cavallar in the 80s. Since the end of the 1990s it has b...