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bolo di caramel antillean caramel cake recipe jurino

bolo di caramel – Caramel pie

door Linda Terrizzi

De bolo di caramel is a deliciously sweet, Antillean pie.

This recipe is for delicious caramel icing. We use condensed milk for the real Caribbean taste.



The basis of this cake is (of course) one bolo di manteka. You can also get the recipe find on our site.

ingredients:

  • 500 gr sugar
  • 1 can of sweetened condensed milk (400 ml)
  • 200 gr salted butter
  • a pinch of baking soda (bicarbonate)

PREPARATION BOLO DI CARAMEL:

Mix all ingredients in a thick-bottomed pan and heat the mixture.

When the mixture starts to boil it is important to keep stirring well.



When the icing is 115 degrees, you can turn off the heat. The mixture will now be discolored to a beautiful brown caramel color. Stir well even now.

Then let the mixture cool and fill the bolo di manteka with it.

Then finish the cake by also brushing the top and sides of the cake with caramel icing.

type: If you don't have a thermometer, you can test the temperature by dropping a small amount of the mixture into a cold glass of water. When the mixture forms a soft ball, it is the right temperature. (too soft, and the mixture dissolves in the water… too hard and the ball hardens and breaks like glass)




Also try

Do you love baking? Then try this one traditional peanut cookies (lèter di peanut)!


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