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Antillean 3 color cake recipe bolo di tres koló antilliaanse-eten.nl jurino

Bolo di 3 koló – Antillean 3 color cake

door Linda Terrizzi

It is a well-known cake and it looks so cheerful, this Antillean three-color cake. You make it with a base of biscuit or light sponge cake. This is about 3 different types of trempe syrup, made from different liqueurs. You can adjust this to your own taste!

You can choose to only add the color of the cake to the trimming syrup. In that case you use beautifully colored liqueur, such as blue Curaçao (blue), Pisang Ambon (green) or Alschermes (red). Of course you can also do a few drops of dye add to the batter of the color pie. In the latter case, the color is spread deeper and better.



Bolo di manteka vs. Biscuit:

Some people prefer to make this cake with one bolo di manteka as basis. That is also fine, but for my taste the cake becomes very heavy and powerful. I therefore choose to use an airy biscuit (without fat) as a base. Very festive and nice and light!

INGREDIENTS:

For the biscuit

  • 5 eggs
  • 175 gr sugar
  • 1 packet of vanilla-flavored sugar
  • 125 gr wheat flour
  • 50 g cornflour
  • 1/2 sachet (8 gr) of baking powder

For every syrup

  • 100 ml water
  • 100 gr sugar
  • 50 ml of liqueur of your choice

For the buttercream


PREPARATION ANTILLIAN 3 COLOR CAKE:

Preheat the oven to 180 degrees and line a baking tin of 24-26 cm with baking paper.

Note: With this cake it is important that you do NOT grease the baking tin!

Take a large bowl and mix the eggs, sugar and vanilla sugar in it until fluffy. With an electric mixer or stand mixer this can take about 10 minutes – longer by hand.



Then sift the wheat flour, the baking powder and the cornflour and add this to the mixture.

Take a spatula and then carefully fold the flour through the mixture so you don't lose too much air. Especially do not stir or beat!

You can now choose to divide the batter into 3 equal amounts and each (with some dye) to give a tan. 

If you choose this, you need 3 baking tins to bake the cake. The baking time PER LAYER is then reduced from 30-35 to about 18 minutes.



Pour the batter into the baking tin and bake the cake for about 30-35 minutes until golden and golden.

You can test whether the biscuit is cooked by gently pressing it with a finger. If it bounces back, the biscuit is cooked.

Let the cake cool in the baking pan for about 10 minutes and then invert the pan onto a wire rack.

Let the biscuit cool completely (on the grid) before you cut it.


Meanwhile, create the butter cream according to our recipe


Preparation filling

Now also make the different types of treape syrup.



For this you always mix the 100 gr sugar with the water in a pan.

Then heat the mixture until it boils and the sugar crystals are completely dissolved.

Let the syrup cool to about body temperature and then add the liqueur.

For liqueur you can think of:

  • Blue Curaçao (citrus, blue color)
  • Pisang Ambon (banana, green color)
  • Rum (white or brown color)
  • Alschermes (cinnamon, red color)
  • Baileys (cream, beige color)
  • Coffee liqueur (coffee, brown color)

To finish the color cake, cut the sponge cake into 3 equal layers. If you have baked 3 (colored) layers, you can of course skip this step.

Pour a different color of trempe syrup on each layer, or brush it on with a brush.

Let the syrup set for about 5 minutes and then fill the cake with butter cream.

Also lubricate the sides and top of the cake with butter cream & enjoy your meal!


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