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Piña colada cake

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Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat g 400
sugar g 100
eggs g 100

Preparation

Knead all the ingredients in a planetary mixer with paddle attachment until they are completely amalgamated. Place in a refrigerator for at least an hour. Roll out with a sheeter to the thickness of about 3 mm. Line the moulds of 20 cm diameter keeping a 3 cm high border.

Ingredients

GRANCOCCO g 1.000
water or egg white g 450

Preparation

Knead all the ingredients in a planetary mixer with paddle attachment until they are completely amalgamated. Place in a refrigerator for at least an hour. Roll out with a sheeter to the thickness of about 3 mm. Line the moulds of 20 cm diameter keeping a 3 cm high border.

Ingredients

SILKY CAKE g 1.000
seed oil g 300
water g 200
rum g 50
eggs g 350
flour g 50
diced pineapple g 350-400

Preparation

Knead all the ingredients in a planetary mixer with paddle attachment until they are completely amalgamated. Place in a refrigerator for at least an hour. Roll out with a sheeter to the thickness of about 3 mm. Line the moulds of 20 cm diameter keeping a 3 cm high border.

Ingredients

MIRAGEL To Taste

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