CUBAN CAKE RECIPES RECIPES

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CUBAN CAKE: THE RECIPE FOR A SOFT AND DELICIOUS DESSERT



Cuban cake: the recipe for a soft and delicious dessert image

The Cuban cake is a truly greedy and spectacular dessert, which can be prepared in no time. Perfect for celebrating birthdays and anniversaries, it features the three ingredients that immediately recall the island of Cuba; cocoa, coffee and rum.

Provided by Cookist

Total Time 50 minutes

Yield 6

Number Of Ingredients 13

Flour, 180 grams (1 cup and ½)
Sugar, 160 grams (? cup)
Bitter cocoa powder, 50 grams (? cup)
Eggs, 4
Baking powder, 1 teaspoon
Butter, as much as is needed
Water, 100 ml (almost ½ cup)
Sugar, 30 grams (almost ? cup)
Coffee espresso, 40 ml (8 teaspoons)
Rum, 20 ml (4 teaspoons)
Fresh whipping cream, 500 grams (4 cups)
Chocolate and hazelnut cream, 100 grams
Chocolate curls, as much as is needed

Steps:

  • Prepare the cake; break the eggs into a bowl (1), add the sugar and work for a long time until the mixture will be light and very fluffy.
  • Add the flour, sifted with cocoa powder and baking powder (2), and mix well.
  • Grease a 22 cm diameter cake pan, pour the mixture and level with a spatula (3). Bake in a static oven at 180 degrees C and bake for about 30 minutes. Remove from the oven and let it cool.
  • Mix all the ingredients for the syrup (4).
  • Prepare the cream; whip the cream, add the chocolate cream and mix gently with a hand whisk (5).
  • Divide the cake into three layers, removing some of the dough from the bottom layer that you will need for the final decoration (6).
  • Thoroughly wet the first layer of cake (7).
  • Stuff the cake layer with a little cream (8) and then cover with the second layer, always moistening it with the syrup.
  • Continue with the cream and cover with the last layer of cake. Decorate the surface with the cream, some cake crumbs kept aside (9) and a few curls of chocolate. Keep refrigerated until ready to serve.
  • When ready to serve, cut into slices and bring to the table (10).

CAKE DE NATA CUBANO CUBAN CREAM CAKE | JUST A PINCH RECIPES



Cake de Nata Cubano Cuban Cream cake | Just A Pinch Recipes image

Super moist and delicious traditional cuban cream cake made for special occasions, especially birthdays. This recipe was used by my great grandmother and she passed it down to me. She liked homemade merengue frosting on it but I like to use a cream cheese whipped cream frosting. The filling can be anything you like, make it your own!

Provided by Jennie Pagano @jenpagano

Categories     Cakes

Prep Time 15 minutes

Cook Time 30 minutes

Number Of Ingredients 7

2 cup(s) all purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 1/2 cup(s) sugar
1 1/2 cup(s) heavy whipping cream
3 - eggs
1 1/2 teaspoon(s) pure vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Take 2 9 inch round pans, grease and powder them with flour to prevent sticking.
  • Sift all the dry ingredients into a bowl to incorporate them well.
  • In a separate bowl, whip the cream until thickened.
  • In a separate bowl, beat eggs until slightly frothy and then delicately fold them into the cream.
  • Add the dry ingredients a bit at a time into the cream and eggs mixture, folding them gently.
  • Add vanilla extract into the mix and fold until incorporated.
  • Pour batter into the prepared pans and bake for about 30 minutes. The cake is done when a toothpick inserted in the middle comes out dry.
  • Let the cakes cool before attempting to remove them from the pans.
  • You can use your favorite frosting and filling!

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