Pastry Chef Brigette Contreras is the Executive Pastry Chef of STK at the Cosmopolitan Las Vegas. Her novel take on the classics and her own creations are making waves in the desert. In 2016, she was named Pastry Chef of the Year by the Nevada Restaurant Association and continues to push the Vegas pastry scene forward.
This isn't your typical pineapple upside down cake—that classic cake that looks like it's ripped straight out of an 50's dinner table. The dessert was long due for an update and pastry chef Brigette Contreras turns it on its head at STK Steakhouse. Her version is a tart, buttery, and sweet plated dessert that is sure to wow your guests. The great thing about tropical fruits is that they're in season all year long, so serve it up as the spectacular end to a Holiday feast.
Combine hot water and sugar to make a simple syrup. Once cooled, soak thinly sliced pineapple rounds.
Soak for 24 hours.
Lay flat on a silicone baking mat and dry in oven for 1 hour on 200°F (93°C) with a low fan.
The sponge will be torn so you can use whatever shape cake pans you have on hand.
Combine all dry ingredients, sift and set aside.
In a mixing bowl fitted with a whisk attachment, combine oil, pineapple juice, yolks and extract. Whip on high until light and fluffy. Once you reach full volume, drop the speed and add the dry ingredients gently (trying to not deflate yolk mix).
In another bowl whip whites and slowly stream in sugar. Whip to medium stiff peaks
Fold the whites gently into batter using a silicone spatula.
Once everything is fully combined, bake at 325°F (162°C) for 10 minutes. Then rotate the pan to evenly bake for another 10 minutes.