Esta semana foi aniversário de uma pessoa que amo muito. Por isso resolvi fazer um bolo para comemorarmos.
Não sei onde minha mãe conseguiu a receita, pois ela faz este bolo há vários anos.
Fiz um bolo de abacaxi com Coco. O recheio e a cobertura foram adaptações de receitas que achei na Internet.
Pão-de-ló (receita sem fermento)
6 ovos
3 xícaras de farinha
3 xícaras de açúcar
1 copo de requeijão de água
Bata as claras em neve e reserve.
Bata as gemas com a água. Adicione o açúcar peneirado, batendo bem.
Depois adicione a farinha, misturando aos poucos.
Por último misture suavemente as claras em neve.
Coloque para assar em forno médio por aproximadamente 30 minutos.
Teste se o bolo está assado enviando um palito. Este deve sair limpo.
Eu geralmente uso metade da quantidade de açúcar da receita.
- As receitas para os recheios foram adaptadas do programa Santa Receita da Rede Aparecida (você pode ver a receita original neste link bolo mousse de abacaxi com coco )
Recheio de coco (como eu fiz):
250 g de coco ralado sem açúcar
350 ml de creme de leite batido (whipped cream)
3 colheres de sopa de açúcar
2 colheres de sopa de água
Numa panela misture o coco, o açúcar e a água. Cozinhe até o ponto de cocada de colher e deixe esfriar.
Após misture a cocada com o whipped cream.
Recheio de doce de abacaxi (como eu fiz):
2 latas de abacaxi em suco (sem açúcar) - 432g
1/4 xícara de açúcar
Corte as rodelas do abacaxi. Reserve o suco para molhar o bolo. Cozinhe até o ponto de doce de colher. Deixe esfriar.
Cobertura:
Você pode ler a receita neste site Food - Easy pineapple Icing Recipe
Para a cobertura usei 1 lata de abacaxi em suco (sem açúcar - 432g), 3 colheres de sopa de amido de milho e 1/4 xícara de açúcar, reduzi a quantidade de açúcar da receita.
Bati os ingredientes no liquidificador e cozinhei até o ponto de um mingau
Montagem do bolo:
Após o bolo esfriar corte em 3 camadas. Molhe as camadas com o suco do abacaxi.
Coloque uma camada do recheio de coco e por cima uma camada do doce de abacaxi.
Coloque outra camada de bolo e repita o processo anterior. Termine com uma camada de bolo.
Espalhe a cobertura de abacaxi por todo o bolo.
A seguir espalhe coco ralado no bolo.
Decore com fatias de abacaxi.
This week was my hubby's birthday, so I decided to make a nice sponge cake to celebrate.
I do not know neither where or when my mum learned this recipe. I know that most of our birthday cakes were with this recipe.
What I like is that you can use it for any flavor you want. This time I used pineapple and coconut. My hub and my in-laws told me it was delicious. :-)
For the icing I used recipes that I found in Food - Easy pineapple Icing Recipe. You can read it there. However, I used half of the sugar, because we try to avoid it as much as possible. Another thing that I made different was blend the ingredients before bring them to boil. In this way, it was easier to spread it on the cake.
For fillings I used as base recipes that I saw in a Brazilian TV show Santa Receita - Rede Aparecida. You can find the original recipe clinking the following link bolo mousse de abacaxi com coco
Sponge cake recipe (without baking powder):
Ingredients
6 eggs
3 cups plain flour
3 cups caster sugar (I used demerara sugar)
1 cup water
Instructions
Beat the egg white and leave to one side.
Using a mixer, mix the yolks and water.
Add the sugar to the mixture, mixing well. Then, fold in the flour into the mixture and mixing it during all the process.
Finally, add the egg white using a spatula to incorporate it to the mixture.
Put it in a preheated oven (180 C) for about 30 minutes or until golden on the surface.
Coconut filling:
250 g coconut flakes
350 ml whipped cream
3 tbsp sugar
2 tbsp water
In a saucepan combine coconut, sugar and water. Bring to boil and cook, stirring constantly, until thick (possible to eat using a spoon). Let it cool and then add the whipped cream to the mixture.
Pineapple filling:
2 cans pineapple in juice
1/4 cup demerara sugar
Cut the pineapple and keep the juice to soak the cake.
In a saucepan combine the ingredients and bring to boil. Cook them, stirring constantly, until thick (possible to eat using a spoon).
After the cake cool down, I cut it in 3 layers and soaked pineapple juice in each layer.
Between 2 cake layers I put 1 layer of coconut and another of pineapple filling. The last layer was the cake.
Then I spread the pineapple icing around the cake and sprinkled coconut flakes around it.
You can use some pineapple slices for decoration.
The last step is enjoy.
I do not know neither where or when my mum learned this recipe. I know that most of our birthday cakes were with this recipe.
What I like is that you can use it for any flavor you want. This time I used pineapple and coconut. My hub and my in-laws told me it was delicious. :-)
For the icing I used recipes that I found in Food - Easy pineapple Icing Recipe. You can read it there. However, I used half of the sugar, because we try to avoid it as much as possible. Another thing that I made different was blend the ingredients before bring them to boil. In this way, it was easier to spread it on the cake.
For fillings I used as base recipes that I saw in a Brazilian TV show Santa Receita - Rede Aparecida. You can find the original recipe clinking the following link bolo mousse de abacaxi com coco
Sponge cake recipe (without baking powder):
Ingredients
6 eggs
3 cups plain flour
3 cups caster sugar (I used demerara sugar)
1 cup water
Instructions
Beat the egg white and leave to one side.
Using a mixer, mix the yolks and water.
Add the sugar to the mixture, mixing well. Then, fold in the flour into the mixture and mixing it during all the process.
Finally, add the egg white using a spatula to incorporate it to the mixture.
Put it in a preheated oven (180 C) for about 30 minutes or until golden on the surface.
Coconut filling:
250 g coconut flakes
350 ml whipped cream
3 tbsp sugar
2 tbsp water
In a saucepan combine coconut, sugar and water. Bring to boil and cook, stirring constantly, until thick (possible to eat using a spoon). Let it cool and then add the whipped cream to the mixture.
Pineapple filling:
2 cans pineapple in juice
1/4 cup demerara sugar
Cut the pineapple and keep the juice to soak the cake.
In a saucepan combine the ingredients and bring to boil. Cook them, stirring constantly, until thick (possible to eat using a spoon).
Between 2 cake layers I put 1 layer of coconut and another of pineapple filling. The last layer was the cake.
Then I spread the pineapple icing around the cake and sprinkled coconut flakes around it.
You can use some pineapple slices for decoration.
The last step is enjoy.
O bolo estava delicioso. Foi aprovado por todos.
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