Pastel Borracho Recipes

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PASTEL BORRACHO



Pastel Borracho image

Provided by Marcela Valladolid

Time 45m

Yield 8 mini bundt cakes

Number Of Ingredients 16

1/2 stick melted butter, for molds, plus 2 1/2 sticks butter, softened
1 cup chopped walnuts
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups sugar
5 large eggs
1 tablespoon vanilla extract
10 tablespoons dark rum
1/2 cup dark rum
1/2 stick butter
1/4 cup water
1 cup sugar
1 cup fresh squeezed orange juice
1 teaspoon grated orange peel, plus strips for garnish
Mint sprigs, for garnish

Steps:

  • Preheat oven to 350 degrees. Butter 8 mini bundt cake molds. Sprinkle walnuts in bottom of molds, dividing equally. In a smaller bowl, combine flour, baking powder and salt. In a medium bowl, beat softened butter and sugar until fluffy. Add eggs, 2 at a time. Beat in vanilla and 10 tablespoons dark rum. Gradually beat in dry ingredients. Divide mixture between mini bundt cake molds. Bake for 20 to 25 minutes, until golden.
  • Combine 1/2 cup rum, 1/2 stick butter, water, sugar, orange juice and grated orange peel in medium saucepan. Boil until slightly thickened, about 8 minutes.
  • Invert warm cakes onto plates. Using a toothpick, poke holes into top of individual cakes (this will help absorb the syrup better). Pour warm glaze over warm cakes, dividing equally. Let cool slightly but serve warm. Garnish with mint sprigs and orange peel strips.

BIZCOCHOS BORRACHOS (DRUNKEN SPONGE CAKES)



Bizcochos Borrachos (Drunken Sponge Cakes) image

This is a light sponge cake drizzled with brandy, lemon and cinnamon. Perfect for snacks or even as a breakfast cake.

Provided by lazy gourmet

Categories     Breakfast

Time 50m

Yield 9 serving(s)

Number Of Ingredients 11

4 eggs
1/2 cup granulated sugar
3/4 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon, for decoration
1/3 cup granulated sugar
8 ounces water
1 1/2 tablespoons honey
1 1/2 ounces brandy or 1 1/2 ounces rum
1 cinnamon stick
peel from 1/2 lemon

Steps:

  • Preheat the oven to 350 degrees. Generously grease a 8-inch square cake pan with vegetable shortening, then flour it.
  • Separate the yolks from the egg whites.
  • Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.
  • In another mixing bowl, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully.
  • Fold in the baking powder and flour gradually, a bit at a time.
  • Pour in the batter and bake for 20 minutes, or until it turns golden. Check doneness by inserting a toothpick into the center. If it is clean when pulled out, cake is done.
  • While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. Bring mixture to a boil, stirring occasionally. Allow to boil 1 minute. Remove from heat and add the brandy and allow the syrup to cool.
  • After the cake has cooled, carefully cut into 9 pieces and place them on a serving plate. Drizzle the pieces of cake with the brandy sauce and then dust the top with cinnamon.

Nutrition Facts : Calories 167.7, Fat 2.3, SaturatedFat 0.7, Cholesterol 94, Sodium 72.4, Carbohydrate 29.8, Fiber 0.4, Sugar 21.6, Protein 3.9

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