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Luis May Rejón

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Recipe of Pina Colada Cake with Creamy Bitumen
Recipe

Pina Colada Cake with Creamy Bitumen

2h 30 mins
Low
18
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A delicious recipe, its secret is in the bitumen that achieves a creamy resistance and with a touch of liquor that achieves perfection between flavors.
Learn more about Luis May Rejón

Ingredients

12 portions
  • 8 eggs, separated
  • 3 tablespoons baking soda
  • 250 grams flour
  • 250 grams sugar
  • 4 sticks unsalted butter
  • 2 jars Pineapple marmalade
  • 1 can coconut cream
  • 1 Nestle media creama
  • chantilly cream, vanilla flavor
  • 750 milliliters pineapple juice
  • 75 milliliters vodka

Preparation

Preheat oven to 180 ° C. To prepare the bread, we will take the whites of the eggs and beat them until they have a frothy consistency.
We add the yolks, one by one and continue beating while we do it.
We add the sugar, little by little. We continue beating. Once a firm consistency is achieved, remove the blender and with the help of a wooden spoon add the flour little by little along with the baking powder.
Pour into a greased and floured rectangular mold of approx. 40x30cm We bake for 1 hr. or corroborate with the dry wood stick technique.
Once the bread is ready, we hope it will cool and unmold.
Bitumen: For this we must have the butter at room temperature, with the help of the blender mix and incorporate the half cream and jam. We freeze for 30 min.
To moisten the bread: We will liquefy 750 ml of Pineapple Juice, the can of coconut cream and the vodka.
Cut the bread into two layers and wet each layer, add the bitumen and so on consecutively with the other layers. The last will be to decorate with Chantilly type cream to taste.

TIPS

Use colorants. Prepare the bread a day before and refrigerate wrapped in paper and bag to have better consistency to moisten it and do not fall apart.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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