Pineapple Flip Cake

Take a 30×20 cm rectangular mold. Grease the mold with oil, cover with baking paper so that the edges hang down, also grease the paper with oil. Preheat oven to 180°C. Drain the syrup from the pineapples and save it. Lightly dry the pineapples themselves.

Melt 100 g of butter in a saucepan, add 1 cup of sugar and bring to a boil, stirring occasionally. Once the sugar has dissolved, pour the syrup into the prepared pan. Arrange the pineapple rings in the mold.

For the dough, bring the remaining 100g of butter to room temperature and beat until fluffy with the remaining brown and vanilla sugar. Beat in the eggs one at a time, mixing well each time.

Mix flour with nutmeg, baking powder and salt. Pour half the flour into the egg-butter mixture, mix until smooth. Add milk and 0.5 cups of pineapple syrup (the rest will not be needed), mix, add the remaining flour and knead until smooth.

Gently pour the pineapple with the resulting dough. Place in the oven and bake until a wooden stick inserted in the center comes out dry, about 35 minutes.

Let the cake cool on a wire rack, then very carefully invert onto a serving platter, remove the paper. If any pineapple ring falls off, just stick it back on. Cool completely and serve garnished with strawberries.