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    You are in: Home / Recipes / Chilean Cake Recipe
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    Chilean Cake Recipe

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Chef #355130's Note:

    My Mother-In-Law from Chile was a cook. This is one of our favorite birthday/holiday cake. It tastes so much better the next day. Definitly worth the effort.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
    2. 2
      Add sugar, mix in well.
    3. 3
      Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
    4. 4
      In a separate bowl, mix flower and baking powder with whisk or fork.
    5. 5
      Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
    6. 6
      (Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
    7. 7
      Butter a rounded pan –a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
    8. 8
      Cook on 300 degrees for appx 40 minutes. Until cake is golden.
    9. 9
      While cake is cooking prepare fruit and cream (frosting).
    10. 10
      Fruit.
    11. 11
      Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
    12. 12
      In small to medium saucepan put 1 cup of sugar and ½ cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
    13. 13
      Put fruit in Fridge to cool a little before cake is finished.
    14. 14
      Cream (Frosting).
    15. 15
      1 Big (I think it is 1 ltr) Heavy Whip Cream.
    16. 16
      ¾ cup of sugar.
    17. 17
      Mix on High until texture is much like a soft frosting, not liquid.
    18. 18
      You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 ½ hours boiling)
    19. 19
      Finishing Cake.
    20. 20
      Once cake is cooked let it cool.
    21. 21
      Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
    22. 22
      Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
    23. 23
      Listo! The cake is ready.

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    Ratings & Reviews:

    • on June 06, 2009

      55

      Thanks for the wonderful recipe, It brought back many memories of my grandmother who use to make this wonderful cake for our birthdays. I never got to get the recipe from her. I make it for my son today and it was a huge hit. Thank you so much

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2007

      55

      Great cake recipe - took me back to birthday's growing up. I always wanted to make this but had no one to ask for the recipe. Thanks for posting... it is worth all the extra work!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chilean Cake Recipe

    Serving Size: 1 (121 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 433.6
     
    Calories from Fat 79
    18%
    Total Fat 8.8 g
    13%
    Saturated Fat 2.7 g
    13%
    Cholesterol 370.1 mg
    123%
    Sodium 213.8 mg
    8%
    Total Carbohydrate 77.1 g
    25%
    Dietary Fiber 0.3 g
    1%
    Sugars 66.4 g
    265%
    Protein 12.4 g
    24%

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