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Hello everyone, I’m here again!!!
But today there are recipes instead of beach photos! Yes, it’s winter here too and it’s too cold to go there!
Ok, I know I’m going to make you laugh (or annoy you, it depends!), but during the day our temperatures don’t go above 27° and at night we easily drop to 21-22°! 
Wow!!!!
As it turns out, the sea level was only 24°! Aa …
Come on, let’s move on to the recipe, which by the way is delicious!
raw material:
170g flour
170g sugar
1/2 packet yeast
3 eggs
125g butter
1/2 fresh pineapple
2 tablespoons rum (banana vanilla)
Peel the pineapple and cut it into chunks. Mix them with two spoons of rum (if there is banana vanilla, because it is better, I recommend using this rum in all pastries, it is exquisite!!! And thanks to Perrine for this tip!!) Make a reservation.
In another bowl, whisk the eggs with the sugar until the mixture turns pale, then add the flour and yeast.
Melt the butter and mix with the dough. Add the pineapple puree and mix lightly.
Pour into individual molds and bake in a hot oven (180°) for 20 to 30 minutes.
For those with a sweet tooth, sprinkle the cake with rum (yes!!!) to make it even softer!
You can also serve them with the rest of the pineapple cut into carpaccio.
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