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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