CHEESE CAKE EXOTIC

SABLE COCO:

Yolk 80 gr. / 2.8 oz.
Sugar 160 gr. / 5.6 oz.
Eris flour 225 gr. / 7.8 oz.
Mauripan baking powder 7 gr / 0.2 oz.
Butter 160 gr. / 5.6 oz.
Coconut Rayado 50 gr. / 1.7 oz.

PASSION FRUIT CAKE:

Soft butter 300 gr. / 11 oz.
Almond flour 360 gr. / 13 oz.
Powdered sugar 275 gr. / 10 oz.
Hues 450 gr. / 1 Lb.
Puree of Chinola Ravifruit 60 gr. / 2 oz.

PASSION FRUIT CHEESE CAKE:

Stuffed with Dawn cheese 1,360 gr. / 3 Lb.
Eggs 250 gr. / 8 oz.
Yolk 150 gr. / 5 oz.
Puree of Chinola Ravifruit 160 gr. 5.5 oz.
Fécula 20 gr. / 0.7 oz.
Gelatin sheet 4 sheets.

PASSION FRUIT, MANGO AND PASSION FRUIT JAMS:

Mango puree Ravifruit 250 gr. / 8 oz.
Puree of Chinola Ravifruit 105 gr. / 3.6 oz.
Sugar 70 gr. / 2.4 oz.
Pectin 5 gr. / 0.1 oz.
Lemon Juice 5 gr. / 0.1 oz.
Fresh Pineapple in Box 125 gr. / 4.3 oz.

SABLE COCO:

• Cream butter with unmounted sugar.
• Add the yolks and then the previously sifted flour with the baking powder.
• Finally the coconut.
• Cool for 1 hour and then cut some dough discs.
• Cook those discs in a greased mold at 150ºC / 300ºF until they have a golden color.

CHINOLA CAKE:

• Mix all the ingredients according to the order.
• Cook in frame on silpat at 150ºC / 300ºF, cool and cut disc.

CHEESE CAKE CHINOLA:

• Mix all the ingredients according to the order with the gelatin previously rehydrated and melted in the Chinese puree.
• Pour into silicon mold and bake at 150ºC / 300ºF for 1 hour.
• Cool, unmold, crush in a blender with a palette until you get a very fine cream.
• Add to this cheese cream half of your weight VELVETOP vanilla cream.

DULCE DE MANGO, CHINOLA Y PIÑA:

• Heat the purees in a saucepan with 2 oz. of sugar. When the mixture is warm, add the pectin mixed with what remains of sugar and without stopping to promote with a molenillo bring to a boil, remove from the heat and add the lemon juice, then the squares of pineapple.
• Save in refrigerator.