Summer is approaching and what better opportunity to take advantage of seasonal fruits than to make a delicious fresh Chabacan cake. In recipesgratis.net we show you how to make Chabacano cake so you can enjoy it in the company of your whole family. Take note and enjoy this delicious dessert!
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make Chabacano cake: |
| For the base: 175 grams of butter 50 grams of sugar (¼ cup) 1 pinch of salt 1 egg yolk unit 250 grams of wheat flour | For the filling: 120 grams of butter 1 pinch of salt 120 grams of sugar 2 units of egg 120 grams of almonds 750 grams of fresh chabacians 4 tablespoons of Mermerlada de Chabacano. |
| ADDITIONAL CHARACTERISTICS: Average cost, recommended for children, popular in spring-summer, nothing spicy, |
Ingredients to make Chabacano cake:
1. To make the Chabacano cake we begin by preheating the oven at 180 ° C. Apart we beat the butter, sugar and salt until you get a soft mixture. Add the egg yolk and stir until it combines well.
2. Incorporate the flour and beat everything until you get a soft dough. Wrap with adherent plastic and cool for 30 minutes. If you wish, you can also prepare the glutenless broken dough following the steps of this simple recipe.
3. Sprinkle with flour a clean surface and with the help of a roller we extend the dough until a thickness of 0.5 cm is obtained. Try that the dough is not very thin, because it could be broken or burned at the time of baking.
4. We cover the previously greased and floured cake mold, and cut any excess mass. Place a waxed paper on the dough, place raw beans and bake for 10 minutes. Let cool.
5. On the other hand grind the almonds until you get fine powder. The blender or food processor must be very dry at the time of grinding to prevent almonds from sticking.
6. For the filling of the Chabacano cake, beat the butter, salt and sugar until you get a light and spongy mixture. Stir the eggs and beat until it combines well. Add the almonds and stir until you add. The mixture must have a smooth consistency.
7. On the other hand, wash and cut the Chabacans in halves or rooms and remove the seed. Reserve.
8. Spread the filling creating a homogeneous layer on the basis of the cake and place the Chabacans on the filling, with the pulp up, fixing them in concentric circles and close to each other. Bake about 45 minutes, until the filling is firm and gold. Remove from the oven and let cool.
9. Finally, heat the jam of Chabacano with 1 tablespoon of water and spread the Chabacanos to give them a glaze effect. If you want, you can decorate with whipped cream. If you liked this sweet chabacano cake recipe made with seasonal fruits, you have any questions, opinion or think that we could improve it do not hesitate to write your comments.
