La Peruvian cake is a cake delicious part of Peruvian gastronomy, which integrates varied and divine ingredients that make it too pleasant for the palate of children, adults and grandparents.
Mainly, we are talking about a sponge cake and jelly recipe together, with a cover of candied fruit or in syrup, which are sometimes replaced by some fresh pieces of pineapple, peach and fig. The cake is usually integrated with a little caramel or melted sugar, to moisten a little, however, this can vary depending on the tastes of each diner.
This type of dessert is essential in the celebration of a family meeting, some baptism, birthday and even weddings, because its colorful presentation and its various flavors make everyone in the room fall in love and delight.
Now, you are not here to read only about the beautiful details of this preparation, but for Learn about how to make this delicious dessert on your own. So, follow us, learn and enjoy.
Peruvian Cake Recipe
Ingredients
- 259 gr of wheat flour
- 15 g of baking powder
- 3 eggs
- 50 gr manteca
- 120 ml of milk
- 180 g sugar
For the filling
- 60 gr of strawberry jelly
- 1/22 ml of water
- 300 gr of milk cream (cream)
- 7 gr of neutral gelatin (without flavor)
For coverage
- 50 gr of strawberry jelly
- 300 ml water
- 5 large strawberries, sliced
Materials or utensils
- A large plastic bowl or cup
- Weight :
- refectory or mold
- Mixer
- Spoon
- Knife
- Dish towel
Preparation
We start by mixing the eggs with the butter at room temperature (softened), the milk and the sugar in a bowl. with the help of a blender, making sure that all the ingredients are well mixed, especially the sugar. This procedure takes approximately 20 minutes beating very well.
Then add the flour and baking powder straining each ingredient little by little until completely integrated and obtain the biscuit cream.
Once finished beating and, observing that all the ingredients are compact, pour the mixture into a circular mold or refractory properly oiled and floured, taking into account that the oven must be preheated to 180ºC.
Let cook for a space of 40 minutes, noting that, upon reaching the stimulated time, it should be verified if the cake is ready by pricking it with a knife. If it comes out clean, it's done., but, when it comes out wet, you should leave more time for it to cook.
Once the cake is cold unmold gently, while we continue with the next step.
Now, with the help of the blender, beat the milk cream in a bowl until it is consistent, then add the strawberry jelly dissolved in warm water, this according to the box and its indications.
Meanwhile hydrate the neutral gelatin with a little hot waterWhen it is ready, add it to the bowl and continue beating until everything is well integrated.
Take the biscuit and cut it in half, with the help of a toothpick, prick each side. Subsequently, moisten them with syrup. Take the mold where we baked again and add a single layer of cake.
Pour the cream over the biscuit so that it is completely covered. Top with the other cake layer and place in the fridge.
When the filling Peruvian cake this hard and curdled, we go to make the final gelatin of the surface. We will achieve this dissolving the strawberry jelly in the warm water, let it cool before pouring over the cold cake and then, on top of the liquid, place the previously washed and dried strawberries, cut into slices.
Lastly, place the preparation back in the fridge to chill for an hour. Break off a piece and enjoy.
Nutritional contribution
Today we will present you the nutritional contribution of some of the most important ingredients of the preparation, so that, it does not go unnoticed, the type and amount of nutrients that we take to our mouth and to the organism. We start like this:
Neutral gelatin:
- Calories: 62 calories.
- Sodium: 75 mg
- Potassium: 1 mg
- Carbohydrates: 14 gr
- Proteins: 1.2 gr
Baking powder:
- Calories: 2 calories.
- Carbohydrates: 11.3 gr
- Sodium: 10.600 mg
- Potassium: 20 mg
Wheat flour:
- Calories: 364 gr
- Sodium: 2mg
- Carbohydrates: 79 gr
- Football: 12 gr
- Fibers food: 2.7 gr
Evaporated milk:
- Saturated fatty acids: 4.6 gr
- Carbohydrates: 10 gr
- Proteins: 7 gr
- Vitamina C: 1.9 gr
- Vitamin B12: 0.2 gr
- Football: 61 gr
- Vitamin B: 0.1 g
Eggs:
- Football: 100 gr
- Iron: 0.9 mg
- Sodium: 19.7 mg
Accept:
- Sodium: 124 mg
- Potassium: 126 mg
- Sugar: 1.4 gr
Sugar:
- Carbohydrates: 5 gr
- Calories: 20 calories.
Butter:
- Calories: 130 calories.
- Grease: 22%
- Saturated fats: 10%
- Polo Saturated Fats: 14%
What is the emblematic Peruvian cake?
La Peruvian cake It is a dessert that has been mentioned since the 1960s. In its traditional form, this cake is made up of three layers, the upper one a layer of strawberry jelly, the second gelatin preparation strawberry milkshake and the bottom one is flour biscuit.
Later, other preserved ingredients were added, achieving some custom strawberry or pineapple slices. Also, in many locations they began to substitute strawberry jelly for pineapple, also adding peaches cut into cubes. Finally, the cake began to cover with syrup to make it more humid, but this touch was implemented no more than 15 years ago.
Initially, as this cake combines jellies with biscuit, the people of the upper class branded it as “cholo cake”, however, today it is one of the most popular cakes in Peruvian cuisine, being consumed by any social class that seeks to enjoy different textures, flavors and colors.
