7 Small Upside-Down Pineapple & Mascarpone Cakes You Must Try
Introduction
If you’re looking for a delightful dessert that combines the tropical sweetness of pineapple with creamy mascarpone, then the Small Upside-Down Pineapple & Mascarpone Cakes are the perfect option! These miniature cakes create an impressive presentation while bringing comfort and nostalgia to the table. Topped with caramelized pineapple, they will make your taste buds dance with joy!
Why Make This Recipe
Imagine a cake that is not only fun to eat but also visually appealing! The Small Upside-Down Pineapple & Mascarpone Cakes are easy to prepare, making them an ideal choice for both novice and seasoned bakers alike. This recipe allows you to indulge in the rich flavors of mascarpone cheese and the natural sweetness of pineapple, all highlighted by a deliciously caramelized top. Whether it’s a special occasion or just a sweet treat for yourself, these cakes are sure to impress everyone. And they’re great for sharing or freezing too!
How to Make Small Upside-Down Pineapple & Mascarpone Cakes
Creating these delightful cakes is simple and can be accomplished in just a few steps. By carefully following the ingredients and instructions below, you’ll be able to whip up a batch of these luscious cakes in no time.
Ingredients:
- 250 g (about 8.8 oz) mascarpone cheese
- 100 g (about 3.5 oz) granulated sugar
- 150 g (about 5.3 oz) all-purpose flour
- 3 large eggs
- 1 packet (11 to 15 g) baking powder
- 1 packet vanilla sugar
- 6 slices of canned pineapple (well-drained)
- 150 g (about 5.3 oz) sugar (for caramel)
Instructions:
- In a mixing bowl, whisk together the eggs, granulated sugar, and vanilla sugar. Continue whisking until the mixture turns pale and creamy.
- Add the mascarpone cheese to the mixture and blend well until you achieve a smooth consistency.
- Gradually fold in the all-purpose flour and baking powder. Stir until fully combined and you have a homogenous batter.
- In a saucepan, heat the sugar over medium heat without stirring. Once it begins to melt, gently swirl the pan to help the sugar dissolve evenly. Remove from heat as soon as it turns a beautiful amber color to achieve caramel.
- Pour the caramel into the bottom of your prepared baking molds. Place a slice of pineapple on top of the caramel in each mold, followed by spooning the batter over the pineapple.
- Preheat your oven to 350°F (180°C) (convection setting) and bake for 25 to 30 minutes. You can check for doneness by inserting a knife into the center—the knife should come out clean.
- If the tops of the cakes dome up while baking, gently flatten them before immediately inverting onto a plate to release the cakes.
- Enjoy these mini delights either warm, to savor the melting caramel, or chilled for a more intense flavor experience.
How to Serve Small Upside-Down Pineapple & Mascarpone Cakes
These cakes are versatile when it comes to serving suggestions. Serve them on their own as a light dessert or pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. They can also be garnished with fresh mint leaves or additional caramel for extra flair. Consider offering a tropical drink alongside to complement the flavors and elevate the experience!
How to Store Small Upside-Down Pineapple & Mascarpone Cakes
To keep your Small Upside-Down Pineapple & Mascarpone Cakes fresh, store them in an air-tight container in the refrigerator. They should last for about 3 to 5 days. If you wish to store them longer, consider freezing them. Wrap each cake tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to 2 months. When ready to eat, simply thaw them in the fridge overnight.
Tips for Success with Small Upside-Down Pineapple & Mascarpone Cakes
- Use Quality Ingredients: Quality mascarpone cheese will make a noticeable difference in taste. Opt for full-fat mascarpone for the best flavor and texture.
- Pay Attention to Caramel: Caramel can go from golden to burnt quickly. Watch it closely as it cooks and remove it from heat right at the right color to achieve the perfect caramelized top.
- Monitor Baking Time: Every oven is different. Keep an eye on your cakes while they’re baking, especially the first time you make them, to prevent them from overbaking.
- Experiment with Toppings: Try using fresh fruit such as strawberries or mangoes as a garnish to enhance flavors and add color.
Variations
Feel free to get creative with your Small Upside-Down Pineapple & Mascarpone Cakes! Here are some ideas for variations:
- Coconut Addition: Mix shredded coconut into the batter for a tropical twist.
- Different Fruits: Swap the pineapple for peaches or pears for a different flavor profile.
- Spices: Add a hint of cinnamon or nutmeg for warmth and depth.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes! You can definitely use fresh pineapple. Make sure to slice it into similar thicknesses as the canned slices for even cooking.
How do I know when the cakes are done baking?
Insert a toothpick or knife in the center; if it comes out clean or with a few crumbs, your cakes are ready.
Can I make these cakes ahead of time?
Absolutely! These cakes can be baked a day in advance and stored in the refrigerator, making them perfect for holiday gatherings or parties.
Whether you are hosting a gathering or simply treating yourself, these Small Upside-Down Pineapple & Mascarpone Cakes will surely become a favorite that you’ll make again and again. Enjoy!
Small Upside-Down Pineapple & Mascarpone Cakes
Ingredients
Method
- In a mixing bowl, whisk together the eggs, granulated sugar, and vanilla sugar until pale and creamy.
- Add the mascarpone cheese to the mixture and blend until smooth.
- Gradually fold in the all-purpose flour and baking powder until fully combined to form a batter.
- In a saucepan, heat the 150 g sugar over medium heat without stirring until it melts and turns amber, then remove from heat.
- Pour the caramel into prepared baking molds, place a slice of pineapple on top, and spoon the batter over the pineapple.
- Preheat your oven to 350°F (180°C) (convection setting) and bake for 25 to 30 minutes.
- Check for doneness by inserting a knife into the center; it should come out clean.
- If the tops dome, gently flatten them before inverting onto a plate.
- Serve warm to enjoy the melting caramel or chilled for a more intense flavor.