The Burrera de Pan cake is the Holy Grail of Venezuelan popular cakes. Although it is very rich in flavors and textures, its name indicates what type of preparation is: a rustic cake, made without much technique and rough appearance. It is the cake that was made in the villages among the peasants or in the wealthy kitchens for the service personnel of the house. By this reason, there is no single recipe of Burrera cake, because it was prepared with what was had at hand. In fact, there is a version of this dessert in which wheat flour is replaced by old bread. However, there is an ingredient that should not be missing: Paper, also known as piloncillo, chancaca or panela in other places in Latin America. Do you already have paper at home? Then you just need to locate the rest of the ingredients in your pantry and follow the instructions of recipesgratis to know how to make a burrer cake. Lets do it!
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| Ingredients to make a burrer cake: |
| 250 grams of paper 300 grams of water 375 grams of flour all use 1 tablespoon of baking powder 3 eggs 240 milliliters of sweet wine 150 grams of butter or margarine 1 tablespoon dessert of anise 1 tablespoon dessert dessert of smell nails 1 tablespoon dessert of cinnamon powder 2 sticks of cane 50 grams of raisid grapes |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make a burrer cake:
1. The base of the Burrera de Pan cake is a very thick paper syrup. In fact, it is the basis of many popular sweets such as coconut kisses, because sugar was a luxury at that time. To prepare the syrup, roll the paper or cut it into very small pieces, so it will dissolve faster in the water.
2. In an olita, add the paper or piloncillo and water.
3. It also adds the cinnamon in stick and half of the anise and nails.
4. Take it to boil over low heat until the mixture acquires a thick appearance and, when draining a spoon, the last drops take to fall. This can take about 20 minutes, but this time is just a reference, the best guide is the consistency of syrup. You are likely to have to remove it from the heat every so often because the foam rises and can spill.
5. Meanwhile, move the rest of the nails and anise and join the cinnamon powder.
6. It also takes the opportunity to separate and measure the rest of the ingredients.
7. To remove any impurity and the big spices, let the syrup cool and tell it in the container where you will make the mixture of the burrer cake. Do not wait for it to cool completely because it will be more difficult to strain it. In fact, if there is a lot of thick syrup on the walls of the pot, it is best to heat the wine in the same pot to dissolve that paper.
8. This is the time to preheat the oven at 180 – 200 ° C. Add the ground spices to paper, which already has the liquor, and also the flour. Mix them a little.
9. Add the eggs. To get the texture of that time, we prepare the cake without much technique. For this reason, add the eggs together and beat them to integrate them.
10. Add the butter. The original recipe could contain pig butter instead of butter, a much more expensive and difficult product to get. Mix very well.
11. Flour the raisins to add them to the mixture. Thus, the raisins will not sink at the bottom of the cake while baking.
12. Add them to the mixture and stir very well.
13. Pour the preparation into a previously en-managed mold and floured.
14. Bake for about 30 minutes. It can be a little more, everything depends on your oven. Make sure the stick comes out of the mixture to confirm that it is ready. If you want to adhere to tradition, the burrer cake does not require decoration, so you can serve it as you take it out of the mold.
