This entry was posted on Wednesday, November 28th, 2007 at 10:41 am and is filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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November 28, 2007
Shuuuuuuuuu don’t tell anybody. This dessert was my first love! My love with the sweets started in my childhood, experimenting!!! Yes I was always making the birthday cake for everybody (I’m still), One day I figured out I was baking every single day and step by step I started to sale cakes, then at a restaurant they asked me to do the desserts for them, and then another one, and so on. Finally without planning to make a living from baking, Bienmesabe a little catering business was born and believe it or not it lived for 11 years. After several years with Bienmesabe I decided to start the Cooking school and fall in love again, this time with The Cuisine. I have to say I’m still doing my pastries completely in my own way. You want to know what is Bienmesabe?, it is a Venezuelan coconut rum cake and here goes my recipe. This is my very special dessert, for many years it was the stamp of my cooking style.
Bienmesabe
Sponge Cake -Makes 9 inches round layer cake-
6 eggs, separated
1 1/4 cup of Sugar
1 teaspoon Vanilla essence
1 cup all purpose flour
Filling
1 can of coconut milk
1 can of condensed milk
1/4 cup of rum (optional)
Meringue
4 eggs
0.57 lb (260 gr) of sugar
1/2 teaspoon of cinnamon
~Preheat the oven to 350 F ( 180 °C). Brush a 9 inch pan with oil (vegetable) . Cover the bottom with baking paper and sift flour on the sides, make sure to take out the extra flour. In a bowl place the yolks with the sugar and using an electric mixer, beat until firm peaks form, add the vanilla. In another bowl (must be very clean and dry), using an electric mixer, place the egg white and beat until the mix is thick and glossy. Fold the egg white mixture in to the yolk mixture. Fold quickly and lightly the sifted flour with a rubber spatula. Spread the mixture in the baking pan. Bake for 25-30 minutes, or until lightly golden and springy to the touch. Leave the cake in the pan for 5 minutes and then flip it on a sugar covered surface. Once out of the pan, make sure to remove all the baking paper and carefully cut the cake in two layers using a bread knife, the cake has to be warm. Place one of the layers into a nice deep round plater. Mix the coconut milk with the condensed milk, make sure it is well mixed. With a brush wet the cake. Place the second layer on top. In a dry bowl place the egg white mix for 3minutes, add the sugar gradually and beat until the mix is thick and glossy. Top the cake with the meringue and sparkle with cinnamon. You can add coconut cookies (click here), just an idea!! I did it and it was very fun!
read comments (16)
December 3rd, 2007 at 12:46 pm
Amazing pictures!
Thank you! The activity at the Art Museum,
Just Amazing!
December 3rd, 2007 at 4:47 pm
La pagina esta buenisima naty!!!! Me dio mucho hambre!!! Mucha merde…
Willy.-
December 4th, 2007 at 11:20 am
This is fantastic!
Thank you! Thank you
The Museum activity, Amazing!!!!!!!
December 10th, 2007 at 6:12 pm
I love your web page!
March 31st, 2008 at 7:37 am
Aii yii yii — your cake is this simple? It is simply fabulous. “We MUST talk.”
April 2nd, 2008 at 4:42 pm
Ah ha! I’ve got it! The coveted recipe for the cake I want to marry. I couldn’t be happier. Thank you for bringing this to the potluck, Natalia. I can’t wait to come to your restaurant!
April 3rd, 2008 at 1:16 pm
Margaret Thanks! I will love you come to the restaurant.
Besitos
Natalia.
April 3rd, 2008 at 6:38 pm
This cake was amazing! I’m so glad you left me some. I’m still enjoying it!
April 6th, 2008 at 9:20 am
Natalia — A couple of questions about the cake technique. Did you mention at the potluck that you chill the cake? If so, at what point do you chill it? Before putting the merinque on? Or after?
AND - The “Filling” — this is the liquid you brush on the cake after it’s baked? How much of this do you use? The whole amount? And does it get brushed on both layers? And does it go on before or after the chilling step?
Thanks, I am going to try to find time to make it this week! I can’t wait. I’m ording flowers and champagne.
April 6th, 2008 at 11:48 am
Hello Margaret!
The Filling : You have to use the whole amount, brush both layers, and then chill the cake, and add the meringue when cold
This recipe have to be in a deep plater, that will help the cake to contain the liquid.
Let me know what happens,
Besitos,
Natalia
September 3rd, 2008 at 12:00 pm
catering st louis…
.A Trackback is one of three types of Linkbacks, methods for Web authors to request notification when somebody links to one of their…
November 19th, 2008 at 2:49 pm
Hello…
Wasn’t exactly what I was looking for, but great site. Thanks….
November 20th, 2008 at 5:53 pm
I’m sorry Joanna, What are you looking for? maybe I can help
Natalia
November 24th, 2008 at 2:45 pm
Greetings…
Wasn’t exactly what I was looking for, but nice website. Thanks….
December 1st, 2008 at 2:01 pm
just meandered in….
Gotta love yahoo, very good website. Thanks….
December 2nd, 2008 at 12:13 am
Thank You Noel !
Happy Holidays !
Natalia