Peruvian Keke

El Peruvian Keke It is a dessert as delicious as it is easy and fun to make. Also, it is one of the preparations that does not require many ingredients to make an excellent dish, On the contrary, to make this cake, we work with what we surely have at home.

Today in this recipe, We will explain what you need to carry out the elaboration of Peruvian Keke, so that you do not have complications or problems and that, if an inconvenience occurs, you know how to solve it.

Peruvian Keke Recipe

Ingredients

• 500 gr of wheat flour
• 250 g of butter or margarine
• 400 g sugar
• 5 eggs
• 240 ml of fresh milk
• 1 and ½ tbsp. vanilla extract

Materials or utensils

• Mixer
• 1 kilo cake pan
• Tray
• Palette

Preparation

1. Start by preheating your oven to 180 degrees centigrade.
2. Then, in the large bowl of your mixer, add the butter and sugar and start mixing these two ingredients on high speed for about 10 minutes.
3. After time has elapsed, the mixture will have become creamy, and it is the right time to add the eggs one at a time, while the mixer is still doing its job.
4. When each egg is well integrated, lower the speed of the mixer and start incorporating the flour, previously sifted, to the mixture, interspersing it with milk.
5. Immediately, stir in the vanilla extract and stir for an additional 1 to 2 minutes.
6. Turn off the engine and pour the mixture on a mold previously greased and floured. Bake for 40 minutes.
7. After 30 minutes of cooking, click the Peruvian Keke with a saucer or testerWe will know that it is ready when it comes out completely dry. If so, turn off the oven and remove the pan. Let stand until cool.
8. Once cold, unmold it on a tray and chop or divide the amount to consume.

Secrets to make a better Peruvian Keke

Cook a Keke Peruvian is similar to doing an experiment in the laboratory, because the procedures, from measure, mix and bakeThey have their science so that the cake is perfect, since when combining the ingredients, chemical reactions take place that benefit or alter the final results.

That is why, with these secrets and recommendations, you will be able to carry out your recipe obtaining results that point to success, just like a successful experiment that yields favorable results.        

1. Good results start in the bowl: The ingredients must be added in a specific order for the recipe to work. In this case, first add the butter and sugar for a smoother, firmer texture. then the eggs, to obtain volume and, at the end, the dry ones and the liquid ones, alternating them.
2. Know your oven: Bake the cake in the center, not too close to the top or bottom because it can cause excessive browning. Likewise, there will be no oven door until the set time is over and, if you want to know the doneness, slightly press the scepter of the cake with a finger, if it returns, it is ready; O well, Insert a toothpick, if it comes out clean, it's ready.
3. Select the suitable mold: On this occasion, the size of the mold to be used is important, since if a very small one is used, the cake can overflow. You have to check what size mold is required in the recipe, because the cake tends to rise, depending on the preparation, by 50 or 100% during cooking.
4. Use the right flour for the recipe: All flours have a different percentage of protein, the more protein, the more gluten. Thus, the flours for the Peruvian Kekes have to have less protein, so that the results are soft and smooth.
5. Let the cake cool: Resign the cake to cool in the pan on a wire rack for 20 minutes. once cold, place a plate on top, invert pan and gently tap or shake to release cake. If you don't let the cake cool, it can stick to the pan and damage your tortilla.
6. Decor: You can decorate with powdered chocolate or powdered sugar on the Keke Peruvian. Help yourself with a strainer.

What happened to my Peruvian Keke?

If you don't understand what happened to your Keke Peruvian, which did not turn out perfect, we will soon leave you a summary of the problems and the reasons why the preparation has failed:

• It has sunk me in the center: This due to a oven with low temperaturea sudden change in temperature or excess sugar.
• It has sunk when taken out of the oven: Given the gross permutation of temperature or a airflow problem.
• I have left the cake dry: One solution is wrap it in film paper and let it restThis will cause the heat to produce moisture and make it more tender.
• I got a volcano in the center: Is for he oven over temperature or excess baking powder.
• The cake has cracked: you added lots of flour and few liquids.
• The Keke has a grainy texture: By milkshake galore otlow temperature from the oven.
• The cake is hard: Thanks to temperature glut, little sugar or fat and too much flour.
• It's doughy: Too long in the mold after baking.
• I'm stuck: excess fluid or unpleasant change in temperature.

History of the Peruvian Keke

El Peruvian Keke, specifically the vanilla, It is one of the great classics of Peruvian confectionery. We could say that this dessert is the Peruvian version of the traditional sponge cake, whose history dates back to Spain hundreds of years ago. Likewise, with this term other pastries are recognized in neighboring countries such as Bolivia, Colombia and even Chile, With whom we share the fact that the recipe could reach South America through the conquerors. At first, It is a cake whose ingredients are very common, where a similar amount of flour and sugar is usually used, in addition to eggs and some type of fat, such as butter, margarita and even oil, if it is the taste. Likewise, the original recipe or that of the vanilla cake is often altered, so that other types of Kekes arise, for example, based on lemon, orange, chocolate and fruit.