'1 tablespoon of baking powder'
'1/2 cup of warm water'
'1 teaspoon of salt'
'Small bottle of coconut milk'
'1 cup of cold water'
'1 tablespoon of melted butter'
'5 cups of wheat flour'
'Filling'
'Camarón Sauce'
'1 kg of fresh shrimp, peeled and deveined'
'1 large onion'
'2 tomatoes'
'1 medium bell pepper'
'Salt to taste'
'1 clove of garlic'
'Lemon broth'
'1 tablespoon of chopped parsley'
'1 tablespoon of tomato extract'
'3 tablespoons of olive oil'
'1 tablespoon of baking powder'
'1/2 cup of warm water'
'1 teaspoon of salt'
'Small bottle of coconut milk'
'1 cup of cold water'
'1 tablespoon of melted butter'
'5 cups of wheat flour'
'Filling'
'Camarón Sauce'
'1 kg of fresh shrimp, peeled and deveined'
'1 large onion'
'2 tomatoes'
'1 medium bell pepper'
'Salt to taste'
'1 clove of garlic'
'Lemon broth'
'1 tablespoon of chopped parsley'
'1 tablespoon of tomato extract'
'3 tablespoons of olive oil'
Mix the baking powder and warm water with a whisk
Let it rest in a protected place for 30 minutes
Add the egg, salt, cold water, coconut milk, and melted butter
Mix well
Add the flour and mix with a wooden spoon
Place in a cake pan, greased and floured
Let it rest for 30 minutes
Bake in a moderate oven
After baking, cut in half and fill with the following:
Camarón Sauce
Mash all the seasonings in a blender
Clean the shrimp and season with lemon juice
Add the blended seasonings
Let it rest for 30 minutes
Heat over low heat
Add some olives
Fill the cake when baked.
