Mexican Drunken Cake Recipes

BIZCOCHOS BORRACHOS (DRUNKEN SPONGE CAKES)

Steps:

• Preheat the oven to 350 degrees. Generously grease a 8-inch square cake pan with vegetable shortening, then flour it.
• Separate the yolks from the egg whites.
• Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.
• In another mixing bowl, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully.
• Fold in the baking powder and flour gradually, a bit at a time.
• Pour in the batter and bake for 20 minutes, or until it turns golden. Check doneness by inserting a toothpick into the center. If it is clean when pulled out, cake is done.
• While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. Bring mixture to a boil, stirring occasionally. Allow to boil 1 minute. Remove from heat and add the brandy and allow the syrup to cool.
• After the cake has cooled, carefully cut into 9 pieces and place them on a serving plate. Drizzle the pieces of cake with the brandy sauce and then dust the top with cinnamon.

LENY'S GUATEMALAN BORRACHO OR DRUNKEN CAKE

Steps:

• Preheat oven to 350°. Butter and flour a baking pan. (Leny uses a round aluminum cake pan.)
• Mix your dry ingredients and sift them. Set aside.
• Separate the eggs: place the 7 whites and 7 yolks in two different bowls.
• With your mixer, beat the egg whites until they turn into stiff peaks.
• By hand with a fork or on the lowest setting of your mixer, beat the yolks in a separate bowl. Beat them until they get slightly creamy and frothy, says Leny.
• By hand, slowly, using a rubber spatula, in a circular motion going one way only, mix the yolks into the whites. You don't want to disturb the whites too much or you will lose the airy peaks you worked so hard to get.
• When they are fully mixed, slowly add to your bowl the dry ingredients-all the while mixing by hand in a circular motion.
• Pour the batter into your prepared baking pan. Bake for 50 minutes.
• Check your cake starting at 40 or 45 minutes, to make sure it doesn't burn. Insert a knife into the cake and when it is clean, it's done.
• Take the cake out from the oven and let it cool for an hour. You want the cake to be lukewarm or room temperature. (Don't put it in the refrigerator, warns Leny. If the cake gets too cold, it will stick to the pan, since it's made with eggs.)
• While the cake is baking, start making the borracho syrup. First, wash the whole lime. Peel it in one long strip, all the way around.
• Pour the water in a saucepan. Add the sugar, cinnamon stick, allspice whole berries, lime peel long strand, and pinch of salt. Bring to a boil.
• Boil for about 35 minutes. Bonus: "Your house will smell delicious," says Leny.
• Remove and discard the cinnamon stick, cloves, allspice berries and lime peel. Let the liquid cool for about 10 minutes.
• Stir in your brandy or rum, if desired, and set aside.
• When the cake gets to room temperature, loosen and remove it from its baking pan. Place on your serving plate.
• With a thin knife or a wooden skewer stick, poke dozens of tiny holes in the cake ("Like you are stabbing someone," jokes Leny. "Go crazy: stabbing, stabbing. That's where all the flavor comes in.")
• Slowly pour half the syrup over the top, so that it seeps into all the holes. Place the cake in the refrigerator to fully absorb the syrup overnight. Also put the leftover syrup in the fridge.
• The next day, pour the second half of the syrup over the top. Refrigerate again.
• While the cake is cooling for the second time, make your manjar or milk-and-sugar topping. Place ½ cup of milk into a small bowl. Mix in the cornstarch and set aside.
• In a saucepan set to medium heat, place 2 cups milk, the sugar and the cinnamon stick. Stir. Bring to a low boil on medium heat.
• About 5 minutes after the milk starts to bubble, remove the cinnamon stick.
• Very gradually, whisk in the milk-cornstarch mix into the gently boiling milk in the pan. Be sure to go slow and add bit by little bit, stirring constantly, or the mixture will get hard and goopy, warns Leny.
• Once the milk-cornstarch mixture is fully integrated, turn the heat to medium low and stir constantly. In about 5 minutes, when the milk gets to the right consistency (not too watery, not too solid: you want creamy thick), it is ready.
• Take the cake out of the refrigerator. Pour the warm topping over the cold cake. The sweet manjar will mostly sit on top of the cake, with a little bit gently sliding over the sides onto the serving dish.
• Return the cake to the refrigerator to chill the manjar topping.
• Before serving, the borracho must sit in the refrigerator for at least 1 hour. "This cake must be served very cold," says Leny.
• You have a choice of decoration toppings. 1) Go traditional: Sprinkle raisins and ground cinnamon over the top. Place one or more cherries on the creamy manjar, or 2) Choose your own fruit adventure. Leny's go-to frutas: Instead of raisins, which no one in her house really likes, she tops her borracho cake with layers of sliced canned peaches, sliced fresh strawberries, sliced fresh kiwis, and whole canned plums-to her family's delight. Every time.
• Once the borracho is decorated, if you are not ready to eat it yet, return the cake to the refrigerator to keep it muy frío until time for serving.

TORTA BORRACHA (DRUNKEN TORTE)

Steps:

• Preheat oven to 375 degrees F. Lightly grease and flour a 2-quart casserole dish.
• In a large bowl, beat egg whites until frothy; gradually add 4 tablespoons of the sugar and continue beating on high speed until they form peaks with tips that stand straight when the beaters are lifted.
• In a separate bowl, beat the egg yolks with the remaining sugar until they are a creamy lemon color. Fold the yolk mixture into the beaten whites until just blended.
• In a medium bowl, sift together flour, baking powder, and salt. Gently fold in the flour mixture into the egg mixture. Gently drizzle in the melted butter and vanilla. Pour into prepared baking dish and bake for approximately 30 minutes or until lightly browned on top; remove from oven.
• While the cake is baking, prepare the rum Sauce.
• When the cake is done baking, make holes all over the top of the warm torte with an ice pick or skewer and pour the Rum Sauce over it. Before the Rum Sauce is all absorbed into the cake, sprinkle generously with chopped nuts or grated coconut.
• For the Rum Sauce:.
• In a large saucepan over medium-high heat, boil the water and sugar until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat stir in whatever liquor you are using; pour over the top of the warm cake.

PASTEL BORRACHO

Steps:

• Preheat oven to 350 degrees. Butter 8 mini bundt cake molds. Sprinkle walnuts in bottom of molds, dividing equally. In a smaller bowl, combine flour, baking powder and salt. In a medium bowl, beat softened butter and sugar until fluffy. Add eggs, 2 at a time. Beat in vanilla and 10 tablespoons dark rum. Gradually beat in dry ingredients. Divide mixture between mini bundt cake molds. Bake for 20 to 25 minutes, until golden.
• Combine 1/2 cup rum, 1/2 stick butter, water, sugar, orange juice and grated orange peel in medium saucepan. Boil until slightly thickened, about 8 minutes.
• Invert warm cakes onto plates. Using a toothpick, poke holes into top of individual cakes (this will help absorb the syrup better). Pour warm glaze over warm cakes, dividing equally. Let cool slightly but serve warm. Garnish with mint sprigs and orange peel strips.

PANATELA BORRACHA (CUBAN DRUNKEN SPONGE CAKE)

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.