Welcome to the Local Cuisine page! Every month we will feature a recipe for a typical Aruban dish or delicacy. You can print out this page and even start your own Aruban recipe book.

Bolo di Ponche Crema (Eggnog Cake)

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 ruma or cognac

Preparations:

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
Creme 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.

Bon Probecho!

We will post new recipes every month, so keep coming back!