Frozen Pineapple Upside Down Cake

Frozen Pineapple Upside Down Cake

1 - 20 oz can pineapple rings in juice, drained, juice reserved
5 fresh cherries, pitted, or raspberries
3 large egg yolks, at room temperature (see Kitchen Tip)
6 Tbsp packed light brown sugar
2 large egg whites, at room temperature
1/2 cup sugar
1/2 tsp cream of tartar
1/2 cup heavy cream
7 oz angel food cake, (see NOTE)

Coat a 9" spring form pan with cooking 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-steel bowl with an
electric mixer on medium speed until thick, pale brown and fluffy, 3 to
5 minutes. Beat in the pineapple puree, scraping down the sides as
necessary.

Bring 1" of water to 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 degrees F., 5 to 8 minutes. Remove from the heat (be careful of the
escaping steam) and continue beating on medium speed until room
temperature, 8 to 10 minutes. Set aside.

Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in
another 3 quart stainless steel 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, about 3 1/2 minutes more (the eggs will be
at a safe temperature, 160 degrees F., at this point). Remove from the
heat (be careful of the escaping steam) and continue beating on medium
speed until room temperature, 3 to 5 minutes. 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 1 minute. Fold the whipped cream into the batter. Pour the
batter over the pineapple slices in the pan.

Cut angel food cake into nine 3/4" thick slices. Lay the slices over the
batter, completely covering the top. Cover with plastic wrap and freeze
for at least 8 hours.

Remove the cake from the freezer and let stand at room temperature for
10 minutes. Run a knife around the edges. Invert the pan onto a large
serving plate and rap gently on the counter to loosen the cake. Remove
the pan sides, then carefully remove the pan bottom. If the bottom does
not release easily, place a towel soaked in hot water on it for a
minute, then try again.

NOTE: To get the most volume from beaten eggs, it's best for them to be
at room temperature. Either set the eggs out on the counter for 15
minutes or submerge them in their shells in a bowl of lukewarm (not hot)
water for 5 minutes.

To make it easier to thinly slice the angel food cake (Step 7), place it
in the freezer while preparing the filling.

MAKE AHEAD: Tightly wrap and store in the freezer for up to 2 weeks (do
not refreeze).