Mexican Drunken Cake Recipes

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
• Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
• Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
• For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
• Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
• Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

MEXICAN WEDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
• Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
• To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

TRES LECHES CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
• Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
• In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
• Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
• Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
• Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
• Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

MEXICAN DRUNKEN BEANS

Steps:

• Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
• Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
• While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
• Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
• Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
• Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.

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.

DRUNKEN CAKE

Steps:

• 1. Preheat oven to 350°. Grease and flour a 9-inch round cake pan. Put the egg whites in a large mixing bowl. Put the egg yolks in a small bowl. In a separate medium bowl mix the flour, baking powder, and salt. 2. With an electric beater or mixer, beat the egg whites until foamy and white. Add 1/4 cup of the sugar. And beat until shiny and soft peaks form. With the same beater, in a separate bowl beat the yolks with the remaining sugar until thick, pale yellow, and fluffy. Add the yolks to the beaten whites, and using low speed, blend 5 seconds. 3. With a rubber spatula, in 3 additions, fold the flour mixture carefully into the egg mixture. Drizzle the melted butter and vanilla over the batter, and stir gently to blend ingredients into a smooth batter. 4. Pour the batter into the prepared cake pan. Bake 25 to 30 minutes, or until the cake is golden brown on top, and a tester inserted in the center of the cake comes out clean. 5. When done, remove the cake from the oven, and let stand in the pan on a rack 5 minutes. (Don't cool cake.) Meanwhile, prepare the rum syrup. In a medium pan, stir together the sugar and water. Bring to a boil, stirring, to dissolve the sugar then reduce heat to low and simmer 2 minutes. Remove from the heat, and stir in the rum. 6. Gradually spoon the hot rum syrup over the hot cake until it is all absorbed. Cool at least 1 hour before serving. Cut the cake in wedges while in the pan and serve at room temperature or cold. Store the cake, well covered, in the refrigerator up to 3 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

KUCHEN BORRACHO (CHILEAN DRUNKEN APPLE CAKE)

Steps:

• Make the apple filling: Peel and core the apples. Cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices.
• In a bowl, combine the sugar and cream. Add the apples. Set aside until needed.
• Make the batter: Preheat the oven to 325°F (160°C). Butter the pan and dust with flour.
• Sift the flour with the baking powder and salt and set aside.
• Beat the butter and sugar in a large bowl, either with an electric mixer or by hand, until smooth and creamy. Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition. Gently fold in the flour in 4 batches, adding the rum and water with the third batch. Stop mixing as soon as the last batch of flour is incorporated.
• Divide the batter into 3 portions. You can eyeball it, but each portion should be about 1 cup or so. Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spread half the apple mixture evenly on top, leaving a 1/2-inch plain border around the edge and smoothing the slices so they're neatly level. Scrape another 1/3 of the batter on top of the apples and smooth the surface, spreading the batter all the way to the edge of the pan. Spread the remaining apple mixture evenly on top of the batter, and then top the apples with the third and final batch of batter, smoothing it all the way to the edge of the pan, which will be quite full.
• Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Let cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool completely. Your drunken apple cake will keep at room temperature for up to 4 days.

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.

DRUNKEN CAKE

Steps:

• 1. Preheat oven to 350°. Grease and flour a 9-inch round cake pan. Put the egg whites in a large mixing bowl. Put the egg yolks in a small bowl. In a separate medium bowl mix the flour, baking powder, and salt. 2. With an electric beater or mixer, beat the egg whites until foamy and white. Add 1/4 cup of the sugar. And beat until shiny and soft peaks form. With the same beater, in a separate bowl beat the yolks with the remaining sugar until thick, pale yellow, and fluffy. Add the yolks to the beaten whites, and using low speed, blend 5 seconds. 3. With a rubber spatula, in 3 additions, fold the flour mixture carefully into the egg mixture. Drizzle the melted butter and vanilla over the batter, and stir gently to blend ingredients into a smooth batter. 4. Pour the batter into the prepared cake pan. Bake 25 to 30 minutes, or until the cake is golden brown on top, and a tester inserted in the center of the cake comes out clean. 5. When done, remove the cake from the oven, and let stand in the pan on a rack 5 minutes. (Don't cool cake.) Meanwhile, prepare the rum syrup. In a medium pan, stir together the sugar and water. Bring to a boil, stirring, to dissolve the sugar then reduce heat to low and simmer 2 minutes. Remove from the heat, and stir in the rum. 6. Gradually spoon the hot rum syrup over the hot cake until it is all absorbed. Cool at least 1 hour before serving. Cut the cake in wedges while in the pan and serve at room temperature or cold. Store the cake, well covered, in the refrigerator up to 3 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.