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Torta Paraense


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[efav-link]


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Nome da preparação: Torta Paraense


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Aplicação do Cardápio:


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Ingredientes e Medidas

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Açúcar


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Farinha de trigo


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Água


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Fermento em pó


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Abacaxi em cubos


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Leite condensado


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Leite integral UHT


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Gemas peneiradas


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Claras de ovos


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Creme de leite


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Coco ralado


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Rendimento

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Modo de Preparo

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• Bata as gemas com o açúcar e acrescente a água, bata bem.
• Coloque a farinha, o fermento e mexa até misturar tudo.
• Por último as claras em neve.
• Asse em um refratário de vidro retangular (grande), em forno pré-aquecido, por 25 minutos em 180°C.
• Após assar, fure a massa com um garfo e reserve.
• Nesse refratário será servido.

Calda: Bata o abacaxi com a calda no liquidificador.
• Jogue essa calda sobre a massa ainda morna.

Creme: Leve ao fogo o leite condensado, o leite e as gemas, até engrossar.
• Retire do fogo e mexa até amornar.
• Coloque esse creme sobre o bolo em cima da calda do abacaxi.

Cobertura: Bata as claras em neve, acrescente o açúcar batendo bem.
• Desligue a batedeira e acrescente o creme de leite, misture bem.
• Cubra a torta e polvilhe com o coco ralado.


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*Os resultados aparecerão abaixo.


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Novos valores calculados de acordo com o número de pessoas informado:


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Açúcar

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Farinha de trigo

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Água

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Fermento em pó

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Abacaxi em cubos

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Leite condensado

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Leite integral UHT

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Gemas peneiradas

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Claras de ovos

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Creme de leite

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Coco ralado

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Veja outras receitas:


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  • Entrada
  • Acompanhamento
  • Prato Principal
  • Sobremesa