This rich cake cake recipe is the best option for a hot afternoon, to refresh you and enjoy a rich tropical dessert. Guanaban is not only delicious, but it is also one of the most versatile tropical fruits that we can find and we can prepare a wide variety of desserts with it. The Venezuelan guanábana cake is made based on a stuffed cake and covered with guanábana, You can also add meringue to give it a more worked look. It looks very good to celebrate some special occasion or give it away. The cake of this cake does not carry oily ingredient, which makes it ideal to keep in the refrigerator without hardening or loses its spongy. Guanábana sweet can be crushed with a fork or you can process it once it is cold so that it is left without pieces of fruit, especially if it is for children, because they usually prefer it. Do not wait any longer and discover how to make stewed cake step by step in recipes, to cook!
| 🚻 8 Diners | 🕘 1H 30m | 🍵 Diping High | 🤯 |
| Ingredients to make Guanábana cake: |
| For the cake: 120 grams of flour 4 eggs 120 grams of sugar 2 teaspoons of chemical yeast 1 tablespoon vanilla soup (optional) 1 pinch of salt (optional) | For the filling: 350 grams of guanábana pulp 175 grams of sugar para the cover: 1 cup of clear 1 cup pulverized sugar 1 teaspoon of cream tarto (optional) 1 tablespoon vanilla soup (optional) |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make Guanábana cake:
1. It begins with the preparation of this cold soursop cake removing all the seeds of the guanábana pulp and cutting it into small pieces.
2. For the filling we prepare a spice of guanábana jam, add the pulp to a pot along with the sugar. Take it to boil and lower the fire to a minimum, cook for 20 to 30 minutes. Usually, Guanábana is a fruit with enough hydration, so it does not need water in this step. However, if you notice that it dries very fast, add 1/4 of water cup little by little.
3. When it begins to boil, crush the pieces of Guanábana with a fork. If you prefer that your wet guanabana cake is left without lumps, use a minipimer or liquefy once at room temperature.
4. In a bowl add the eggs and sugar for the cake, beat vigorously or at high power until the mixture grips the mixture and turns whitish.
Trick: Preheat the oven at 200 ° C.
5. The flour remains along with chemical yeast and add it little by little in three parts.
6. Integrate with enveloping movements so that the mass of the Guanábana cake does not lose volume.
7. in a floured mold pour the mixture and bake for 25 to 30 minutes.
8. While the cake is baked, prepare the meringue. Beat the whites at high speed for 5 minutes, add the sugar, vanilla and gramlatine cream and continue beating for 15 more minutes or until the meringue is white and firm.
Trick: You can use an instant meringue and adjust the sweetness if you prefer.
9. You will know that you are ready when you insert a stick or knife in the center and it comes out clean.
10. with a knife or a short thread horizontally the cake in two parts, or in three parts if it was high enough.
11. Add 3/4 parts of the Guanábana jam in the center of the cake.
12. It is time to decorate our Guanábana cake, forms a kind of barrier around the surface of the cake with meringue; You can take this step with a pastry bag or a palette.
13. Add the rest of the jam above the cake and finish covering the sides with more meringue.
14. Refrigera for at least one hour before enjoying this rich cold Guanabana.
