Hola Mi Gente de Hive account@hive Hoy vengo a deleitarlos con uno de los más deliciosos postres típicos de Venezuela, la común torta de coco y papelón, ideal para compartir una tarde en familia.

Hello my people of Hive account@hive Today I come to delight you with one of the most delicious typical Venezuelan desserts, the common coconut and papelón cake, ideal for sharing an afternoon with the family.

Paparón, also known as panela, results from the extraction of ripe sugarcane juice, which is then cooked at high temperatures, placed in cube-shaped molds until it finally solidifies.

Known in several countries by the names of raspadura, atado dulce, chancaca, empanizao or panocha, etc.

This fabulous ingredient is commonly used to prepare the famous drink "papelón with lemon" but it is also used for the preparation of various desserts, such as the one we will prepare today, a delicious "coconut and papelón cake" also known as "tunja"

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Ingredientes

• 4 Cocos
• 1kg Harina de Trigo Leudante
• 1 Papelon
• Polvo de Hornear
• Vainilla

Ingredients

• 4 Coconuts
• 1kg Leavening Wheat Flour
• 1 Papelon
• Baking Powder
• Vanilla

Preparación De Torta De Coco y Papelón:

1. Para iniciar la preparación lo primero que debes hacer picar en trozos el papelón.
2. En una olla y a fuego lento, coloca los trozos de papelón, bate constantemente para que este se disuelva y finalmente se forme un melao no muy espeso.
3. Por otro lado ralla los cocos y pícalo en trozos muy pequeños.
4. Deja reposar el melao para luego mezclar con el resto de los ingredientes.

Preparation of Coconut and Papelón Cake:

1. To start the preparation the first thing you should do is to chop the papelón into pieces.
2. In a saucepan and over low heat, place the pieces of paprika, whisk constantly so that it dissolves and finally forms a not very thick molasses.
3. On the other hand, grate the coconuts and chop them into very small pieces.
4. Let the melao stand and then mix with the rest of the ingredients

5.Comienza por agregar el melao de papelón y la vainilla

6.Con la ayuda de una paleta de madera o espátula de repostería mezcla bien hasta integrar todos los ingredientes.

5.Start by adding the paprika molasses and vanilla.

6.With the help of a wooden paddle or pastry spatula mix well until all the ingredients are blended.

7.Luego tamiza la harina, el polvo de hornear y el bicarbonato para evitar grumos y agrega poco a poco a la mezcla anterior dando suaves movimientos envolventes.

8.Una vez que logres una mezcla bastante homogénea, vacíala en una tortera previamente enmantecada y enharinada.

7.Then sift the flour, baking powder and baking soda to avoid lumps and add little by little to the previous mixture giving gentle wrapping movements.

8.Once you have a fairly homogeneous mixture, pour it into a previously buttered and floured pan.

9.Llévala al horno previamente precalentado a 250° y deja hornear por al menos 40 minutos.

Antes de retirar del horno asegúrate que este lista pinchando el centro de la torta o tunja con la punta de un cuchillo, este debe salir totalmente seco de lo contrario tendrás que dejar hornear por un par de minutos más.

11.Transcurrido el tiempo, retira, deja reposar y desmolda.

9.Bake in a preheated oven at 250° and bake for at least 40 minutes.

10.Before removing from the oven make sure it is ready by pricking the center of the cake or tunja with the tip of a knife, it should come out completely dry otherwise you will have to let it bake for a couple of minutes more.

11.After the time has elapsed, remove, let stand and unmold.

I hope you liked this delicious recipe and that it will help you to make it at home with your family! Take care of yourselves. See you in my next presentation.

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