Cake De Nata Cubano Cuban Cream Cake Food

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PANATELA BORRACHA (CUBAN DRUNKEN SPONGE CAKE)



Panatela Borracha (Cuban Drunken Sponge Cake) image

Received this in an email. Am considering this for the Easter table, especially if sunrise services are chilly LOL! The combination of this cake with the sweet sherry/syrup drench accompanied by fresh piping hot coffee should take the chill off & give a rosy glow for the rest of the day.

Provided by Busters friend

Categories     < 60 Mins

Time 55m

Yield 1 9-inch cake

Number Of Ingredients 16

2 cups granulated sugar
1/2 cup water
1/4 cup lime juice
2 (1 inch) limes, rinds
1 cinnamon stick
1 teaspoon vanilla extract
3/4 cup flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs, separated
3/4 cup granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 cup sweet sherry (port wine good too)
2 1/2 cups syrup (prepared initially)
ground cinnamon, to taste

Steps:

  • For syrup:.
  • In a medium saucepan, combine all of the ingredients and bring to a boil. Reduce heat and bring to a slow boil for about 15-20 minutes or until syrup thickens. Set aside. (This can be made while the cake is cooking to save some time.).
  • For cake:.
  • Heat oven to 350 degrees.
  • In a small bowl, combine sifted flour, baking powder, and salt. Set aside.
  • In a medium bowl, beat egg whites and sugar until fluffy.
  • In a large bowl, beat the egg yolks. Add water and vanilla. Fold in egg whites and sugar. Slowly add the dry ingredients and mix well.
  • Pour batter into a greased and floured 9-inch round cake pan. Bake for about 45 minutes.
  • Remove cake from pan and place on a round serving dish.
  • Pour sherry or port wine and previously prepared syrup over the top. Sprinkle with cinnamon.
  • Serve with Cuban coffee or espresso.

Nutrition Facts : Calories 4767.8, Fat 15.9, SaturatedFat 4.8, Cholesterol 634.5, Sodium 1632.5, Carbohydrate 1118.1, Fiber 8.3, Sugar 814.3, Protein 29

NATILLA - CUBAN CUSTARD



Natilla - Cuban Custard image

Another of my grandmother's recipes. We would eat this plain, as creme brulée, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years--my grandma always made it for me!

Provided by Chef Chessie

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

4 1/4 cups milk
8 egg yolks
1 1/2 cups sugar
1 cinnamon stick
4 teaspoons cornstarch
1 piece lemon zest
1/4 cup water
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Bring milk, cinnamon, zest & salt to a boil.
  • Set aside to cool.
  • Dissolve cornstarch in the water.
  • Beat together diluted cornstarch, yolks & sugar.
  • Add in the milk mixture.
  • Strain.
  • Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
  • Stir in vanilla & transfer to serving dish.
  • Powder with cinnamon.

CUBAN RUM CAKE - CAKE DE RON



Cuban Rum Cake - Cake De Ron image

Make and share this Cuban Rum Cake - Cake De Ron recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 18

3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
salt, a pinch
1 1/2 cups butter, softened
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 eggs
1 egg yolk
2 tablespoons grated lemon peel
1/2 cup dark rum
1/4 cup banana liqueur
1 cup heavy whipping cream
5 ounces butter
1/4 cup dark rum
1/4 cup banana liqueur
3/4 cup sugar
powdered sugar, for dusting

Steps:

  • Preheat oven to 350°.
  • Make the cake: sift flour, baking powder, baking soda, and salt; set aside.
  • With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
  • Beat in the lemon peel and then add in the rum and banana liqueur.
  • Gradually add the flour, alternating with the cream.
  • Blend mixture until just combined.
  • Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
  • Make the syrup: melt the butter in a 2-quart saucepan.
  • Add rum, banana liqueur, and sugar.
  • Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
  • Let cool.
  • Remove cake from the oven and place it on a cooling rack.
  • Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
  • Let stand for 30 minutes, so that the syrup soaks inches.
  • Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.

CUBAN OPERA CAKE



Cuban Opera Cake image

I have made this cake and it is worth the effort- the second time I made it -it was a lot easier :) This is restaurant quality. Please see cooking times on recipe :) There are many layers to this cake (no pun intended) and one cooking time was hard to answer. Here is what the RSVP request stated: *Bon Apetit Sept 2003 Melissa Harden of Omaha, Nebraska, writes: "To celebrate our recent engagement, my fiancé and I spent a long weekend at the Mondrian in Los Angeles. Our stay was perfect, as was dinner at the hotel's Asia de Cuba restaurant, where I couldn't get enough of the rich Cuban Opera cake." A traditional Opera cake is made from very thin layers of cake, coffee buttercream, and coffee mousse - all covered with chocolate glaze. This version, which is perfect for a special occasion, is taller than your average Opera cake, owing to its thicker layers

Provided by Chez Michelle

Categories     Dessert

Time 4h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 28

4 ounces bittersweet chocolate, chopped (not unsweetened or semisweet)
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups packed golden brown sugar
1/2 cup unsalted butter, room temperature
3 1/2 teaspoons vanilla extract
4 large eggs
1 cup sour cream
1/2 cup Creme de Cacao
1/2 cup freshly brewed coffee, lukewarm
8 ounces imported milk chocolate, chopped
1/2 cup sugar
4 large egg yolks
2 tablespoons water
2 tablespoons light corn syrup
3/4 cup unsalted butter, room temperature
1/2 cup half-and-half
4 tablespoons sugar
1 tablespoon instant espresso powder or 1 tablespoon instant coffee powder
4 large egg yolks
1 teaspoon unflavored gelatin, softened in 1 tablespoon water 10 minutes
1 cup chilled whipping cream
1 teaspoon vanilla extract
1 1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa powder
12 ounces bittersweet chocolate, chopped (not unsweetened or semisweet)

Steps:

  • For cake: Preheat oven to 325°F Butter two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with parchment paper rounds. Dust pans with flour; tap out excess. Melt chocolate in top of double boiler over simmering water, stirring until melted and smooth. Remove from over water. Cool to lukewarm. Whisk flour, baking soda, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl to blend. Add eggs 1 at a time, beating well after each addition and stopping occasionally to scrape down sides of bowl. Gradually beat in lukewarm melted chocolate. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions, beginning and ending with dry ingredients. Gradually beat in crème de cacao and coffee. Divide batter evenly between prepared pans; smooth tops.
  • Bake cakes until toothpick inserted into centers comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Invert cakes onto 9-inch cardboard rounds or removable tart pan bottoms; cool cakes completely on racks.
  • For buttercream: Melt milk chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Whisk sugar, egg yolks, 2 tablespoons water, and corn syrup in medium metal bowl to blend. Add 1/4 cup butter. Set bowl over saucepan of simmering water; whisk constantly until mixture reaches 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat until completely cool and thick, about 6 minutes. Gradually beat in 1/2 cup butter, about 1 tablespoon at a time, fully incorporating each addition and stopping occasionally to scrape down sides of bowl. Beat in lukewarm melted chocolate.
  • For coffee mousse:Bring half and half, 2 tablespoons sugar, and espresso powder to simmer in small saucepan over medium-high heat. Whisk egg yolks and remaining 2 tablespoons sugar in medium bowl to blend. Gradually whisk hot half and half mixture into yolk mixture. Return mixture to saucepan and stir constantly over medium heat until thermometer registers 160°F, about 2 minutes. Pour into large bowl. Add softened gelatin; stir until dissolved. Using electric mixer, beat until cool, about 10 minutes. Using clean dry beaters, beat cream and vanilla in medium bowl until stiff peaks form. Fold whipped cream into coffee mixture.
  • Cut each cake layer horizontally in half. Place 1 cake layer in bottom of 9-inch-diameter springform pan. Cover with 3/4 cup buttercream. Place second cake layer atop buttercream; cover with mousse. Top with third cake layer. Refrigerate 1 hour to allow mousse to set. Spread 3/4 cup buttercream over third cake layer. Top with fourth cake layer (cake will rise above rim of pan). Cover and refrigerate at least 4 hours or overnight.
  • For chocolate glaze: Stir sugar and 1 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat to high; bring to boil. Whisk in cocoa; remove from heat. Add chocolate; whisk until smooth. Let stand until cool but still pourable, about 2 hours.
  • Run knife around pan sides to loosen cake. Release pan sides. Scrape excess mousse from sides of cake. Transfer cake on springform pan bottom to rack set over baking sheet. Pour glaze over cake, allowing glaze to drip down edges onto baking sheet (use spatula to spread glaze over any uncovered spots). Refrigerate at least 2 hours to allow glaze to set. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.).

Nutrition Facts : Calories 827.1, Fat 42.7, SaturatedFat 24.6, Cholesterol 304.9, Sodium 389.9, Carbohydrate 99.4, Fiber 2.4, Sugar 75.8, Protein 9.9

CUBAN CAPUCHINOS (CABEZOTES DE CAPUCHINO)



Cuban Capuchinos (Cabezotes De Capuchino) image

These spiced syrup soaked Cuban desserts are typically cone shaped, but this simple version is made in a cup cake tin.

Provided by PanNan

Categories     Dessert

Time 50m

Yield 20 capuchinos

Number Of Ingredients 11

10 egg yolks
1 egg white
2 tablespoons sugar
4 teaspoons cornstarch
3 cups sugar
1 1/2 cups water
3 tablespoons Grand Marnier
peel from 1/2 lime
1 cinnamon stick
1 teaspoon vanilla extract
1 teaspoon anise seed

Steps:

  • Make syrup.
  • Pre-heat oven to 375°F Place cupcake liners in cupcake mold. In medium mixing bowl, beat yolks, egg white and 2 tbsp sugar for 15 minutes or until you've accomplished a very thick consistency. Slowly add starch, carefully folding it into mix. Pour mix into a plastic pastry bag with nozzle and fill cups 3/4 of the way. Place cupcake tray on top rack of oven. Bake approximately 15 minutes or until the tops are golden in color. To prevent them from burning, place an oven safe bowl of water at the back of the oven. Once cooked, remove from oven. Let cool for 5 minutes. Remove from cupcake liner and transfer to serving platter.
  • In medium sauce pan, bring water to boil and add 3 cups sugar, Grand Marnier, cinnamon stick, anise seeds, peel from lime and a few drops of the lime juice. Stir once. and let cook for 3 minutes. Add in vanilla extract and stir one more time. Remove from heat and let cool before pouring over capuchinos.

Nutrition Facts : Calories 149.5, Fat 2, SaturatedFat 0.7, Cholesterol 83, Sodium 7.3, Carbohydrate 32.1, Sugar 31.3, Protein 1.4

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