Ananas Bourdaloue

Pineapple Butter Cake

Preparation info

  • Serves

    8

    .
    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Melted butter for mold
  • Pâte à Génoise au Beurre recipe

Method

  1. Butter a 6-cup savarin or ring mold. Chill it, and then give it a coating of melted butter. Make Génoise butter cake. Pour into savarin mold, filling it to ½