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Caribbean Cooking
 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
Message Icon Topic: CAKE (wth pudding type center) Post Reply Post New Topic
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dominican24
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Joined: 26 Jan 2007
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dominican24’s Recipes

Quote dominican24 Replybullet Topic: CAKE (wth pudding type center)
    Posted: 02 Feb 2007 at 4:22pm
I got this recipe from a Cuban friend:

CAKE
Ingredients
6 eggs
1 cup cane sugar
1 tablespoon lemon juice
1 tablespoon real vanilla extract
5 tablespoons softened butter
1 1/4 cups flour sifted with:
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 325 F

Separate the egg whites from the yolks, reserve the egg whites. With an electric mixer, beat the egg yolks with the sugar until well blended. Gradually add lemon juice, vanilla, and softened butter. Sift all the dry ingredients together and gradually add to the mix. Beat the egg whites until they start to form stiff peaks. Gently fold the egg whites into the batter with a spatula.

Bake in lightly greased 9-inch cake pan approximately 30 to 40 minutes, until cake is golden brown and shrinks away from the sides of the pan.

Let cool. Slice the cake into serving-sized squares. Slice each square in half to create a top and bottom for filling.

Filling
1 can condensed milk
1 can evaporated milk
1 can of water (use the evaporated milk can)
3 egg yolks
3 heaping tablespoons of cornstarch (combine this with the water until smooth)
2 tablespoons of sugar

Add last:
2 teaspoons of vanilla extract
2 tablespoons of butter - softened to room temperature
Combine the first five ingredients in a medium pot. Stir on low heat until mixture thickens to a pudding-like consistency. Remove from heat, add vanilla and butter and beat with a wire whisk until smooth. Refrigerate until cool.

Fill each cake square with the filling. Then add the following topping.

TOPPING
2 teaspoons unflavored gelatin dissolved in 3 tablespoons warm water
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
Dissolve the gelatin in a little warm water. When completely dissolved, add to the cream by hand, stirring gently. Refrigerate until completely chilled -- about one hour. Start whipping the cream with an electric mixer, gradually adding in the powdered sugar and vanilla. Continue whipping until the cream thickens and starts to hold its shape.

Frost each individual filled cake with the whipped cream topping. Refrigerate until chilled -- the topping will stiffen. Decorate with colored sprinkles if desired.

Keep refrigerated until serving!


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