Marandi Aruba

Bolo Ponche Crema
Ingredients

• 1/2 liter whipped cream
• 1/2 lbs Ladyfingers
• 6 packs vanilla sugar
• 1/2 bottle Ponche Crema (small)
• 1/2 cup black coffee
• 1/2 cup rum or cognac

Preparation

• First make the black coffee and leave it to cool down.
• Lightly dip the Ladyfingers in rum/cognac and coffee.
• Batter the whipped cream with the vanilla sugar than ad the Ponche Crema as slow as possible. The cream should be smooth and thick.
• Cover the bottom of the springform pan with one layer of the Ladyfingers, than cover the Lady fingers with the Ponche Crema mixture and repeat the procedure with Ladyfingers and Ponche Crema mixture. Finalize with the Ponche Crema mixture.
• Put the cake in the fridge for 1 to 2 hours and it’s ready to serve with coffee. You can keep the cake in the freezer as long as you want. The longer you keep it the merrier.

Garnish with : coffee beans or strawberries.
Pan Dushi (Small Sweet Rolls)
Ingredients

• 2 tablespoons yeast
• 1 cup water
• 1 1/2 cups flour
• 1 tablespoon vanilla
• 1 tablespoon almond flavoring
• 1 tablespoon baking powder
• 1/2 cup margarine, melted
• 2 teaspoons anise seeds
• 1/4 lb raisins
• 1/4 cup water
• 1 egg
• 1/2 cup milk
• 1/2 tablespoon salt
• 1 1/2 cups brown sugar
• 4 1/2 cups flour
• 2 tablespoons shortening
• brown sugar
• water

Preparation

• Dissolve yeast in warm water. Stir in 1 1/2 cup flour and let set about 15 minutes. Add vanilla, almond flavoring, and baking powder. Add margarine and anise seed. Add raisin and egg to yeast mixture. Add milk, salt, sugar, and enough flour until dough stops sticking to side of bowl (may be up to 4 1/2 cups). Knead into soft dough. Place dough in greased bowl; cover; and let rise until doubled in size.
• Punch down dough and shape into round rolls; Place in greased baking pans. Let rise. (Large rolls could be about the size of softballs, while small rolls could be about the size of baseballs, after rising) Bake at 350 for 20 minutes, or until golden brown.
• Brush with a mixture of brown sugar and a little water.

Forgotten Pudding
Ingredients

• 1/2 cup sugar
• 8 egg whites
• 1/8 tsp. cream of tartar
• 6 rounded tsp. sugar

Preparation
Preheat the oven to 450°F.
To carmelize: 1/2 cup sugar and pour immediately into the mold in which the merengue is to be baked.

Beat until completely dry:
8 egg whites
1/8 tsp. cream of tartar

Beat in:
6 rounded tsp. sugar
Spoon egg whites over the carmelized sugar.

Set the mold in a pan of hot water and place in the oven.
TURN OFF THE OVEN IMMEDIATELY, and leave the merengue for two hours.
Serve with custard sauce.

More Aruban Dessert receipts at official site here