400g of sugar
250g of butter
6 eggs
200g of grated cheese
1 cup of pure coconut milk
300g of flour
1 teaspoon of active dry yeast
1/2 can of guava jelly
2 tablespoons of Porto wine
400g of sugar
250g of butter
6 eggs
200g of grated cheese
1 cup of pure coconut milk
300g of flour
1 teaspoon of active dry yeast
1/2 can of guava jelly
2 tablespoons of Porto wine
Beat the sugar with the butter and yolks
Add the grated cheese, reserving a little (1/4 cup) for garnish
Alternate adding coconut milk, flour, and yeast
Finally, whip the whites until stiff
Pour into a 27cm deep-dish pie crust, greased and floured, and bake in a moderate oven (180°C) for about 1 hour
Beat the guava jelly with 3 tablespoons of water
Heat 2 tablespoons of Porto wine
Add the water to the guava jelly and stir
Pour over the cake and sprinkle with grated cheese
