Havana Cake Food

23 TRADITIONAL CUBAN DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cuban dessert in 30 minutes or less!

HAVANA CAKE

Steps:

• This is a wonderful cake that keeps in the refrigerator for days looking just like the day you first made it!
• To make it, firstly mix the gelatine with the cold water.
• Heat the milk and add sugar.
• Allow to cool.
• Once cooled, add the gelatine.
• Finally add the whipped cream folding in carefully.
• Either make a thin sponge base or use a bought one.
• Place the sponge in the bottom of a spring from pan.
• Spoon a layer of the milk mixture over the sponge.
• Crush up the biscuits.
• Sprinkle about one-third over the mixture.
• Spoon another layer of the mixture over the crushed wafers and repeat with a layer of crushed wafers.
• Finally spoon the remaining mixture on top.
• Finish with a layer of crushed wafers.
• Chill in the refrigerator until needed.

PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)

Steps:

• Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
• On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
• Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
• Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
• Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.