#322『パイナップルケーキ』甜菜糖のキャラメルを染み込ませて！｜シェフ三國の簡単レシピ

This recipe is by Kiyomi Mikuni, the owner and chef of the French restaurant "Hôtel de Mikuni" in Yotsuya, Tokyo. Pineapple cake Gâteau ananas [Ingredients] 18cm diameter mold 1/2 pineapple 100g unsalted butter 100g beet sugar 100g flour 2 eggs (100g) 5g baking powder 2 tablespoons rum [Caramel] 125g beet sugar A little water [Preparation] Peel and cut the pineapple. Make the butter into a pomade. Heat the oven to 180℃. [Procedure] 1. Mix the eggs, beet sugar, flour, baking powder, and butter in a bowl. 2. Make the caramel in a frying pan. 3. Pour the caramel into the dish and arrange the pineapple on top. Pour in (1). 4. Bake in a 180℃ oven for 40 minutes. ◎ Bon appetit! ★ Mix the rum into the batter or add it after baking, whichever you prefer! [Wine] Chateau de Ricaud Lupiac Bordeaux, France ===================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. A step beyond the natural "Cuisine Naturel" to Ma Cuisine "Japonisée". "Japonise" means to perfectly understand traditional French cuisine and to perfectly Japanize and express the culinary spirit and philosophy that only a French chef can express. As proof of this, Kiyomi Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic and an honorary doctorate from François Rabelais University. The former is the first award to a Japanese chef, and the latter is an honor shared by only four chefs in the world, and is the pride of Hôtel de Mikuni. Please enjoy Mikuni's culinary philosophy and spirit, "Japonise". ▼Website here https://oui-mikuni.co.jp/ ▼Restaurant reservations can also be made online! https://www.tablecheck.com/shops/hote... (*We recommend the "Chef Hospitality Special Plan"!) ▼Instagram here   / hoteldemikuni   When you post the food you made, tag us so the chef can see it! ▼Facebook here   / hoteldemikuni.tokyo