Guavapasteguayabate Recipes

GUAVA CAKE

Steps:

• Heat oven to 350°F.
• Mix guava paste and water in microwaveable bowl. Microwave on HIGH 1 min. or until softened to spreading consistency; set aside.
• Beat cream cheese, butter and brown sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add milk, vanilla, flour, baking powder, baking soda and salt. Pour half the batter into 9-inch pan sprayed with cooking spray; cover with guava paste and remaining batter.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar just before serving.

HAWAIIAN GUAVA CAKE

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

GUAVA PASTE-GUAYABATE

Steps:

• Cut guavas in half and scoop out the seeds.
• Soak the seeds in 1 cup of the water.
• Place the guavas in a saucepan with the remaining water.
• Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
• Stir often to prevent scorching and sticking to the pot.
• Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
• Discard seeds.
• Grind the guavas through a food mill and measure pulp.
• Add an equal amount of sugar.
• Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece.
• Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
• Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
• Set in a cool place for 24 hours.
• To store, turn the paste out of the pan and wrap it securely in foil.
• *Fora dried consistency, place the cooked paste on wax paper on a wooden board, cover with cheesecloth and set in the sun for two days.
• Turn the paste occasionally to expost all surfaces to the sun.