PíO V (NICARAGUAN CHRISTMAS CAKE) RECIPE
Pío V-allegedly named for 16th century Pope Pius V, though there are no written records or even verbal conjectures to explain the odd handle-is a Nicaraguan dessert typically served around Christmastime.
Provided by María del Mar Cuadra
Time 6h30m
Yield 12
Number Of Ingredients 30
Steps:
- For the Marquesote Cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease a 13- by 9-inch baking dish with butter.
- In medium skillet over medium-low heat, cook cornmeal, stirring frequently, until light golden and fragrant, about 5 minutes.
- Whisk together cornmeal, flour, baking powder, and cocoa powder in medium bowl; set aside.
- In large bowl, beat egg whites and salt with whisk attachment on medium-low speed until whites begin to froth, about 1 minute. Increase speed to medium-high and beat whites until soft peaks form, 1 to 2 minutes. Slowly add sugar, then continue beating until stiff, glossy peaks form, 2 to 3 minutes.
- Add egg yolks to egg whites and beat just until combined. Decrease speed to low and add flour mixture in three additions, alternating with milk, scraping sides and bottom of bowl as necessary. Add vanilla and beat just until combined.
- Scrape batter into prepared baking dish. Bake until tester inserted in center of cake comes out clean, 30 to 35 minutes. Transfer cake to cooling rack and cool in pan completely, 1 to 2 hours.
- For the Sopa Borracha Syrup: Bring water, sugar, cinnamon sticks, cloves, and lemon peel to boil in large, heavy-bottomed saucepan over medium-high heat. Reduce heat to medium and simmer until reduced to 4 1/2 cups, about 30 minutes. Strain and discard solids.
- Stir in rum, raisins, and prunes and cool to room temperature, about 30 minutes. Once cooled, strain once again, reserving prunes and raisins.
- For the Manjar Custard: Bring milk and cinnamon sticks to boil over medium heat in small saucepan or in (glass) liquid measuring cup in microwave. Remove and reserve cinnamon sticks.
- In a large, heavy-bottomed saucepan whisk together sugar, cornstarch, egg yolks, and salt. While vigorously whisking, add 1/4 cup of hot milk, then, add remaining milk in a slow steady stream, all the while whisking.
- Add reserved cinnamon sticks and bring the mixture to boil over medium heat, whisking constantly. Once mixture thickens to the consistency of yogurt, continue to boil for 1 to 2 minutes. Remove from heat and stir in butter and vanilla.
- Press a piece of plastic wrap directly onto the custard's surface and refrigerate until cold, 2 to 3 hours. Otherwise, place the custard bowl over in an ice bath and stir until completely cooled, 10 to 15 minutes.
- To Assemble: Poke cake all over with skewer or fork. Pour sopa borracha over cake. Once absorbed, pour custard over cake, smoothing out surface with rubber spatula. Top with raisins and prunes.
- Chill cake at least 1 hour prior to serving.
Nutrition Facts : Calories 681 kcal, Carbohydrate 135 g, Cholesterol 185 mg, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, Sodium 446 mg, Sugar 113 g, Fat 10 g, ServingSize makes 12 servings, UnsaturatedFat 0 g
PIO QUINTO
The other evening, my friend Ana, came over and brought a bite to eat for us before she went to church and then she unpacked this little bit of heaven!! I was allowed to have like three little bites - but it was wonderful. ;) Pio Quinto is a Nicaraguan dessert consisting of cake drenched in rum, topped with a custard, and dusted with cinnamon. Some recipes also include raisins. Pio Quinto is eaten after meals or during Christmas time. The cake is believed to have been named after Pope Pius V, but the connection is unknown.
Provided by Manami
Categories Dessert
Time 1h30m
Yield 1 Rum Cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325º F.
- Grease and flour one 10 inch tube or Bundt pan.
- Sprinkle walnuts over the bottom of the pan.
- Mix the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding.
- Pour batter over nuts.
- Bake at 325º F for 1 hour.
- Cool, invert on a serving plate and prick the top.
- TO MAKE THE GLAZE:.
- Melt the butter in a saucepan.
- Stir in 1/8 cup water and sugar.
- Boil for 5 minutes, stirring constantly.
- Remove mixture from heat and stir in rum.
- Drizzle and smooth glaze evenly over the top and sides of cake.
- Enjoy!
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