Bienmesabe is a traditional Venezuelan cake, whose name can be interpreted as it's good for me or it tastes good to me. Its preparation usually consists of a sponge cake that is sliced and then layered in a baking dish to be eaten cold. It is said that this dessert was created in convents by modifying recipes from culinary miscegenation that manage to add all the tropical flavor of the region.
1/2 cups granulated sugar, for the sponge cake, 100 g
8 egg yolks, for the sponge cake
1/2 cups granulated sugar, for the sponge cake, 100 g
1 tablespoon vanilla essence, for the sponge cake
1 tablespoon baking powder, for the sponge cake
2 cups wheat flour, for the sponge cake, 260 g
1/4 cups shredded coconut, for the sponge cake
1 cup granulated sugar, for the coconut cream
1/2 cups water, for the coconut cream
2 cups coconut milk, for the coconut cream
6 egg yolks, for the coconut cream
2 tablespoons cornstarch, for the coconut cream
1 cup spiced rum, for the sponge cake
1/2 cups shredded coconut, for the filling
meringue, for decoration
Preparation
35 mins
41 mins
Medium
Preheat the oven to 180 °C.
In a stand mixer, pour in the egg whites and beat at medium speed until they begin to foam; without stopping, add the refined sugar, increase the speed, and beat until they double in size. Set aside.
In a bowl, mix the yolks with the remaining sugar and vanilla essence using a whisk; beat until the mixture begins to change color (you will notice it slightly puffs up). Using a spatula, gently fold in the whipped egg whites from the previous step. Sift the baking powder and flour, and finely add the grated coconut. Finish incorporating the ingredients by mixing gently.
Pour the mixture into a previously greased and parchment-lined rectangular baking pan. Bake for 25 minutes at 180 °C. Let cool and unmold the sponge cake.
Cut the sponge cake into vertical slices about 1 centimeter thick. Set the slices aside until needed.
For the coconut cream, in a hot saucepan, cook the sugar with the water over medium heat until a syrup forms. Lower the heat, add the coconut milk, and pour in the yolks one by one, making sure to keep stirring the mixture. Once the yolks are incorporated, pour a little of the liquid mixture into the cornstarch and stir until dissolved. Incorporate the dissolved cornstarch and cook for 8 minutes over low heat, or until the mixture thickens. Let cool.
Assemble the cake. In the same baking dish you used to bake, arrange the slices of sponge cake lying down, moisten with rum, and drizzle with the cold coconut cream, add a bit of grated coconut and repeat to obtain two layers. Refrigerate for at least 4 hours, making sure to cover the dish with cling film.
Once the cake is cool, decorate with meringue; you can torch it if you wish. Serve accompanied by a hot drink.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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