De bolo di frigidaire is the ideal cake for hot summer days. Why? Because it tastes deliciously creamy and tropical, but especially because the oven doesn't have to be used!
You can make the bottom of the cake in two ways: with long finger biscuits, or with one previously made panlefi. Both versions are equally delicious…
Tips for preparation
When making the bolo di frigidaire it is important that you keep all ingredients separate at first. In this recipe we use a number of proteins that must be whipped.
These must absolutely not come into contact with the other (fatty) ingredients. If they do, they will retain less air.
You cannot beat them well and the result will be less airy. To make sure that the egg whites remain completely free of fat, you can brush the bowl in which they are whipped with some lemon juice. This 'eats' through the fat. The proteins can then certainly reach their maximum volume.
Recipe for bolo di frigidaire
You will find the recipe for this delicious Antillean cake in our new cookbook 'the complete Antillean kitchen'.
In the book you will find really all recipes from the kitchen of Aruba, Bonaire en Curaçao. It took us seven years to collect these 300(!) recipes. The book has therefore become a complete representation of our kitchen. Complete with beautiful color photos and a fresh layout, of course.
Do you want more information about the book? Then click on the image below.
Do you love Antillean pies? Then try our traditional cashew nut pie (bolo di cashupete)!
For the latest videos you can subscribe to us for free Youtube Channel. alternative spelling: bolo tu freshhider, bolo Tue frishidaire bolo di frigidaire, bolo Tue frishidel
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
For the latest videos you can subscribe to us for free Youtube Channel.