Frozen Pineapple Upside-Down Cake

By Kmac_4

Can make ahead tightly wrap and store in the freezer for up to 2 weeks. Need 9 inch spring form pan

Ingredients

• 1 20oz can pineapple rings in juice, drained, juice reserved
• 5 fresh cherries, pitted or raspberries
• 3 large egg yolks, at room temp
• 6 T packed light brown sugar
• 2 large egg whites, at room temp
• 1/2 C sugar
• 1/2 t cream of tartar
• 1/2 C heavy cream
• 7 ounces angel food cake
• To make it easier to thinly slice the angel food cake, place it in the freezer while preparing the filling

Preparation

Step 1

Coat a 9 inch springform pan with coing 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-stell bowl with an electric mixer until thick pale brown and fluffy, 3 - 5 minutes. Beat in the pineapple puree.

Bring 1 inch of water of a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beat on medium speed until thick, doubled in volume and an instant-read thermometer registers 160, 5 to 8 minutes. Set aside.

Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart stainless-stell 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 on medium speed while moving the mixer around, 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, Remove from the heat and continue beating on medium speed until room temp, 3 - 5 times. Whisk the meringue into the reserved pineapple mixture until smooth.

Clean and dry the beaters one more time. Beat cream in a medium bowl with an electric mixer on high speed until soft, droopy peaks form, 30 seconds to a minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slice in the pan.