O MINI BOLO DE CAFETERIA QUE DERRETE NA BOCA! SEM GLUTEN E SEM LACTOSE!!!!

Hello, welcome to the channel! DID YOU LIKE THE RECIPE? THEN SUBSCRIBE TO THE CHANNEL, LIKE, SHARE, AND LEAVE A COMMENT. Visit our website and discover a multitude of other sweet & savory recipes available http://alvarorodrigues.com.br/ ----------------------------------------------------------------------------- Contact for new partnerships WhatsApp (11) 95551-0698 ----------------------------------------------------------------------------- Follow us on Instagram   / chefalvarorodrigues   ----------------------------------------------------------------------------- Related booklets: 🔸 DESSERTS FOR PARTIES I – 38 SUPER RECIPES (HARDCOVER) 🔸 CAFETERIA DELIGHTS I – 39 RECIPES/ 9 CATEGORIES (HARDCOVER) 🔸 COOKIE & CO. I – 37 RECIPES/ 6 CATEGORIES (HARDWRITTEN) 🔸 PARTY SNACKS (BAKED AND FRIED) – 35 RECIPES + 7 RECIPES FOR DELICIOUS SAUCES TO ACCOMPANY THE SNACKS (HARDWRITTEN) 🔸 CAFETERIA CAKES – 32 CAKE RECIPES + 8 RECIPES FOR HOT AND COLD DRINKS – (DIGITAL ONLY) 🔸 QUICHES, EMPANADAS & SAVORY PIES - 30 RECIPES - (DIGITAL ONLY) 🔸 PASTA & SAUCES – 34 RECIPES/ 6 CATEGORIES (NEW RELEASE/HARDWRITTEN) For more information contact us via WhatsApp (11) 95551-0698 ----------------------------------------------------------------------------- RECIPE PARTNERS Bombay - https://www.bombayhs.com.br/ ----------------------------------------------------------------------------- MINI COFFEE SHOP CAKE – GLUTEN-FREE AND LACTOSE-FREE INGREDIENTS: 2 large egg whites (80 ml or 80 g net weight) 2 large egg yolks, sifted (40 g or 40 ml net weight) 1/3 cup + 1 tablespoon sifted refined sugar (75 g) ½ teaspoon Bombay vanilla extract 2 tablespoons preferred vegetable oil (20 g) ¾ cup good quality cornstarch (75 g) 2 tablespoons good quality sweet tapioca starch (20 g) 1 ½ tablespoons medium grated desiccated coconut (10 g) or fresh coconut (25 g) 1 pinch of Fleur de Sel or salt FOR SPRINKLING Sifted Icing Sugar (enough) Sifted Powdered Sugar (enough) FOR FILLING 400 g of lactose-free Mercatto dulce de leche ✔️ See all the details of the dough preparation, how to bake, unmold, fill and decorate correctly through the video available on the Sabor de Festa YouTube channel. CHEF'S TIPS: ✔️ The measuring cup used in the preparation of this recipe is 240 ml. ✔️ "Golden Tips: This cake doesn't use baking powder! The secret is in beating the egg whites. ✔️ Icing sugar is easily found in confectionery stores and guarantees that beautiful coffee shop finish that doesn't melt. Powdered sugar gives the final touch. ✔️ If you prefer, replace the coconut with the zest of 1/2 a Tahiti lime or 1/2 an orange. ✔️ Vegetable oil can be replaced with olive oil. ✔️ Distribute all the batter in a 20 cm diameter x 7 cm high bundt pan, greased and floured in the same way (see video) and bake. ✔️ If desired, cut the baked cake in half, gently drizzle it with traditional flavored syrup to taste, fill it, and sprinkle the sugars on top. It's also delicious! ✔️ The mini cakes should be baked in a preheated oven at 160º (medium) for 15/17 minutes. ✔️ Freezing time can be up to 30 days. ✔️ Yields 6 portions, depending on the size of the mini molds used. ----------------------------------------------------------------------------- ALSO WATCH: