One of the most famous Christmas cakes in the world is the easy and delicious Venezuelan black cake, a badge of the December time. Originally from the United Kingdom, many versions are known in different countries. It is said that this magnificent dessert emerged out of necessity, because the sailors had to feed with easy food to conserve, store and transport. In Venezuela there is a version of Christmas cake, very typical of the foreign. Our black cake for Christmas is very similar alb /b English Buddine in terms of ingredients: nuts, hazelnuts and polished fruits. The different touch of the Venezuelan version is the replacement of sugar with brown sugar or paper (piloncillo) and the brandy by rum (typical Caribbean drink). In addition, the exquisite touch of Venezuelan chocolate, a very aromatic and delicate flavor product is added. Known in the world for being of top quality. On these dates, it allows the exotic aroma of the Venezuelan black cake, to permeate your home and surprise your guests with their magnificent flavor.
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| Ingredients to make easy Venezuelan cake easy: |
| For the black cake :: 250 grams of butter. 120 milliliters) 200 grams of chocolate in bar 1 tablespoon of almond essence 700 grams of macerated fruits 1 pinch of salt 1 pinch of cinnamon | For macerated fruits :: 100 grams of conficted fruits 100 grams of oranges confitads 100 grams of red cherries 100 grams of black raisins 50 grams of blonde passes or sultane raisins (optional) 50 grams of prayers racies 100 grams of orejones (mixture of apples, peaches and pears) 50 grams of nuts 50 grams of almonds 1 bottle of sweet liquor 1 bottle of dry liquor para the decoration :: 2 ears 4 almonds |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make easy Venezuelan cake easy:
1. Order your work table with all the necessary ingredients and elements for the maceration of the fruits for the black cake.
2. Cut all fruits finely. Pela and crush almonds, nuts and hazelnuts.
3. Deposit inside a large bottle, all the ingredients you proceeded. Then, add the dry liquor and the sweet liquor, in equal parts. The mixture of liquors must completely cover the chopped fruits. Close the bottle very well and retain in a dark site. The macerated time depends on you, but the longer time.
Trick: The minimum macerated time one day. The best time to macerate is from a month. It is valid to use wine instead of liquor. But always one dry and the other sweet. In this recipe I used Canelita as a sweet liquor and rum as a dry liquor.
4. Now organize the work space to prepare this divine black Christmas cake. The eggs take out the eggs 30 minutes before using them. Place all measured ingredients. The butter must be tempered.
Trick: Optional: You can reserve part of the liquid of the macerated fruits and then use it in the decoration of the cake.
5. Mix the sugar with the butter until a creamy mixture. Sugar should be perfectly integrated into butter until it gets rid of.
6. Separate the whites from the yolks. Reserve both.
7. Add the yolks to the butter cream and sugar. Mix to completely integrate.
8. Add the flour to the preparation little by little.
Trick: From this step onwards, never stop stirring.
9. Alternate the flour with the milk, after the flour again and so slowly.
10. Cut the chocolate into small pieces. Then, melt in a water bath.
11. Incorporates the chocolate into the mixture. Remove constantly.
Trick: As extra you can add cocoa powder, 100 grams.
12. Add the vanilla, the essence of almonds, cinnamon and baking powder. Stir well.
Trick: Optional: You can add the zest of the cortex of a green lemon. This aromatizes the dough.
13. Add the macerated fruits and remove until they are completely integrated into the rest of the ingredients.
Trick: It is advisable to pass macerated fruits by a little flour before placing them in the mixture but is not indispensable.
14. Use the whites you reserved previously and throw them inside a bowl until you get the snow point. When you form peaks, add the pinch of salt. Add them to the mass of the Black Christmas Cake. Remove with gently enveloping movements until a homogeneous mass is achieved.
15. Pour the preparation into a previously greased and floured tortera. Give the mold a slight taps at the bottom to avoid bubbles and also match the mixture. Bake at a temperature of 180 ºC (although this may vary, because no home oven is equal to another). Place the Christmas cake in the center of the oven and wait approximately 45 minutes. After this time, verify if the cake is ready with the classic proceeding of the stick. If the stick is dry, the cake is ready, otherwise you must wait and continue verifying every so often.
Trick: Do not open the oven before turning 35-40 minutes.
16. Finally, the time to decorate! Everyone makes this part of culinary creation illusion. The presentation is always very important, because food usually enters through the eyes. So … to the mess! Unmold the Christmas Black Cake and place on top of a large fountain or plate. If you reserved part of the liquid of the macerated fruits, pour over the cake. Prepare inside a bowl, icing sugar, water and almond essence. Then, cover the Venezuelan Christmas cake with the glaze obtained.
17. A Venezuelan Christmas classic, inspired by the universally known English Budin. Unique in his style, for his ingredients adapted to national cuisine, your table will be a success. The touch of Venezuelan chocolate (with a high percentage of cocoa), paper and rum, give a touch of exotic notes to this dessert masterly. This cake is the most significant among Christmas desserts, as it represents the spirit of December dates.
18. This Christmas you cannot miss this exquisite Venezuelan black cake easy to make. Aromatized with a mixture of ingredients from here and there. His tasty texture and aroma will captivate all your diners. I invite you to spend warm valids testing bite and bite of this fascinating dessert Venezuelan. Captivating from beginning to end: very aromatic, very defined flavor and a soft but consistent texture. Mmm! If you want to give me something at Christmas … Please send me a photo of your Venezuelan Christmas cake and tell me how this recipe seemed.
