Panama Cake Recipes

SOPA BORRACHA (PANAMANIAN RUM CAKE) RECIPE - (4/5)

Steps:

• Make the cake: Preheat the oven to 350°F. Lightly grease an 8- or 9-inch square pan. Combine the flour, baking powder, and salt. With mixer, beat egg yolks and sugar until creamy in bowl. Separately in bowl, beat egg whites until they form stiff peaks. Fold beaten egg whites into yolk mixture and fold combined egg into flour mixture, stir enough to wet the dry ingredients. Pour the batter into the pan and bake for 18 to 20 minutes, or until knife tip inserted in the center comes out clean. Make rum syrup: In saucepan, combine sugar, cinnamon sticks, lemon zest, lemon juice, and 1-cup water. Bring to a boil over high heat, stir, sugar is dissolved. Reduce heat to low and cook for 7 to 8 min. Add raisins and prunes during final minute of cooking. Remove syrup from heat and stir in the rum and sherry. Allow syrup to cool for 30 minutes. Remove cinnamon sticks and lemon zest before serving. Cut cake into 16 squares and arrange on platter. Saturate with syrup and top each with raisins and prunes.

PANAMANIAN SANCOCHO

Steps:

• Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
• Discard chicken skin and bones. Place meat back into the soup; stir to combine.

PANAMA CAKE

Steps:

• Grate the chocolate, then the hazelnut kernels. I use a rotary microplane grater.
• Split the eggs into yolks and egg whites, taking care not to leave any egg yolk in the egg whites.
• Line two 20cm baking tins with baking parchment.
• Preheat the oven to 160C / fan 140 / gas 3
• Beat the egg whites until very stiff.
• Then beat the yolks and sugar together before gently mixing them together, avoiding breaking down the egg white foam as much as possible using a metal spoon.
• Add the grated hazelnuts and chocolate with the metal spoon.
• Bake for around 1 hour and leave to cool completely.
• Put the chopped almonds (or whole hazelnuts) in a small pan with a lid and roast over the hob until nicely browned. Leave to cool.
• Melt the chocolate either using a bain-marie, or carefully in a microwave.
• Beat together the softened butter, sugar and egg yolks and then incorporate the chocolate. The mix is ready when light and fluffy.
• Place one cake onto a cake base, then cover with a third of the icing mixture.
• Place the other on top, and use the rest of the icing to cover the top and sides.
• Once fully covered, cover the top with the roasted nuts.

VIENNESE TORTE

Steps:

• Preheat oven to 350 degrees. Line three 9-inch round cake pans with waxed paper, then grease the waxed paper.
• Sift flour with cocoa powder, baking powder and salt. Set aside.
• In a small mixing bowl, combine 3/4 cup butter, 3/4 cup sugar and 6 egg yolks. On high speed of an electric mixer, beat until light and fluffy. Stir in 1 tablespoon vanilla.
• Add flour mixture alternately with milk, beginning and ending with flour. Spread batter into the prepared pans, dividing evenly; set aside.
• In a clean bowl with clean beaters, beat 6 egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff but not dry. Dividing evenly, spread meringue over the batter in each pan.
• Bake for 30-35 minutes or until cake is done and meringue is lightly browned. Let cool in pans 10 minutes. Carefully remove from pans; peel off paper. Cool layers completely on wire racks, meringue side up.
• Meanwhile, prepare orange curd: In the top of a double boiler, stir together 1/2 cup sugar and cornstarch. Stir in water, orange juice and orange zest. Blend in 4 beaten egg yolks.
• Cook over hot (not boiling) water, stirring constantly, until mixture thickens, about 8 minutes. Remove from heat. Stir in 2 teaspoons vanilla. Cover with waxed paper; let cool completely.
• To assemble: Place a cake layer, meringue side up, on a cake plate. Spread a third of the orange curd over the meringue. Repeat twice, using remaining layers and curd. Garnish with whipped cream and sliced almonds, if desired.
• Note: If desired, replace 1 tablespoon of orange juice with 1 tablespoon orange liqueur.

PANAMA CANAL DESSERT

Steps:

• Cream flour, margarine, and nuts. Press into 9 x 13 pan.
• Cook for 10 minutes @ 350°F Let cool.
• Beat cream cheese, powdered sugar, cool whip until smooth.
• Spread cream cheese mixture on crust.
• Mix together pudding mix and milk.
• Pour onto cream cheese mixture.
• Once pudding is set up, spread cool whip on evenly.
• Refrigerate until serving.