Chilean Cake Recipe

Recipe by Chef #355130
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
  • Add sugar, mix in well.
  • 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).
  • In a separate bowl, mix flower and baking powder with whisk or fork.
  • 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.
  • (Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
  • Butter a rounded pan –a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
  • Cook on 300 degrees for appx 40 minutes. Until cake is golden.
  • While cake is cooking prepare fruit and cream (frosting).
  • Fruit.
  • Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
  • 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.
  • Put fruit in Fridge to cool a little before cake is finished.
  • Cream (Frosting).
  • 1 Big (I think it is 1 ltr) Heavy Whip Cream.
  • ¾ cup of sugar.
  • Mix on High until texture is much like a soft frosting, not liquid.
  • 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)
  • Finishing Cake.
  • Once cake is cooked let it cool.
  • 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.
  • Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
  • Listo! The cake is ready.
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