Pure haiti cake
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/0021488e15a36dead910ba4431bde764.jpg?itok=yC6mQH5o)
Vanilla shortbread
ingredients | preparation |
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In a food processor and using the paddle attachment, combine the flour, powdered almonds, vanilla, salt and diced cold butter until a sandy texture is obtained. |
Haiti Moelleux
ingredients | preparation |
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Melt the butter and the couverture to 45ºC and combine well. |
Pineapple and lime jam
ingredients | preparation |
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Liquidise the pineapple in the blender, add the lime juice and start heating. |
Origine Haiti Dark Chocolate Truffle Filling
ingredients | preparation |
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Bring the liquid cream to a boil with the invert sugar. |
Haiti glaze
Assembly
ingredients | preparation |
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Bake the cake, moisten with rum once out of the oven and then unmould. |