Italian pineapple pie

I really liked the pie - soft, juicy, tasty. Not difficult to prepare.

Ingredients

• Canned pineapple rings - 1 jar (425 ml)
• Fresh or cocktail cherries or cherries - 8 pcs.
• Eggs - 4 pcs.
• Salt - a pinch
• Butter - 100 g
• Vanillin or vanilla sugar - 1 sachet
• Milk - 50 ml
• Flour - 170 g
• Baking powder - 10 g
• Impregnation:
• Pineapple syrup - 150 ml
• Pineapple jelly (you can use any) - 1 pack

Directions

1. To prepare a pineapple pie, we use a round detachable form with a diameter of 22 cm. Line the bottom of the form with parchment. Grease the paper and sides with oil.
2. Lay the pineapple rings on the bottom. Place a cherry in the hole in each circle. Remove pits from fresh cherries. I had large cherries. I put in half.
3. Separate the whites from the yolks. Beat the whites with a pinch of salt in a steep foam. Gradually add 70 g of sugar.
4. Separately, beat the yolks with the remaining sugar (130 g) until clear. Add vanillin or vanilla sugar. Melt butter and mix with milk. Add this mixture to the yolks. Mix the sifted flour with baking powder and also add to the yolk mass. Mix well and whisk.
5. Now add the beaten egg whites and gently mix with a spatula from the bottom up until the dough becomes homogeneous.
6. Spread batter on top of pineapples. We put the form in the oven preheated to 170-175 degrees and bake the pineapple pie for 45 minutes.
7. While the cake is baking, prepare the filling. Soluble in pineapple jelly syrup. We will heat in a water bath until completely dissolved.
8. Ready, still hot cake, take it out of the mold, turning it over onto a plate. Before doing this, run a knife along the sides and check if they are well behind the cake.
9. We now have pineapple flowers on top. Gently pour the diluted jelly over the cake with a teaspoon. It absorbs right away.
10. Very tasty pie fresh, still warm.
11. Finished pineapple pie. Bon appetit!