The go-to recipe from Cook's Illustrated needs no tinkering. I buy chuck meat patties that are pre-pounded and scored from the butcher that are extra craggy for the batter to adhere.
1/2 onion, diced fine and sweated 5 portabello mushrooms, cubed. Generously sprinkle with salt and paprika. Saute till dark. 1 tbsp flour, toasted 1/4 cup white wine or madeira. Slightly reduce. 1 tbsp mustard 2 tsp tomato paste dash Worcestshire sauce 12 oz beef broth. Simmer wet ingredients for 15 minutes until thickened. pepper parsley 1/4 to 1/2 cup cream or whipped cream 12 oz sour cream. Substitute 4 oz goat cheese if desired. Heat though. egg noodles season well sprinkle with chives
Sift flour and mix till just combined. Pour batter into 6" rings over parchment lined baking tray. Top with pineapple. Bake at 350 degrees for 20 minutes. Let cool slightly and unmold.
Brown Sugar Buttercream
4 large egg whites
1 1/2 cup packed light-brown sugar
1/4 teaspoon salt
1 1/4 cups unsalted butter Note: This tiny cake really only needs half the buttercream recipe. The taste is very light, so brown sugar whipped cream will also compliment nicely.
