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Prepare the ingredients.
Place the caramel then 2 slices of fruit into the mould. Pour 400 ml of water into the steam basket within the pan.
Mix the eggs and sugar together. Add the butter, then the flour and baking powder together and finally the cubes of fruit. Pour into the mould. Cover with foil. Place into the basket.
Pressure cooking: 55 minutes
Allow it to cool down then remove from the mould. This cake can be eaten warm or cold.