Chabela Wedding Cake

Name: Chabela Wedding Cake
Prep time: 85 min
Cook time: 45 min
Yield: 10
Cuisine: Mexicana
Ingredients: 3/4 cups granulated sugar; 2 1/3 cups flour, sifted; 5 egg yolks; 4 eggs; 5 egg whites; 1 tablespoon lime zest; 2 cups apricot jam; 2 tablespoons lime juice; 1/4 cups carmine dye; 10 egg whites; 1/4 cups water; 2 1/2 cups sugar

alexandra romero

If you, like the entire kiwilimón team, are watching the series Like Water for Chocolate, then don't miss this recipe for Chabela wedding cake, as it is the same as the one Tita prepares in the series.

The best part? You can make this Chabela wedding cake with your special touch, as you can fill it with fresh fruit, whipped cream, chocolate ganache, and more. On the other hand, you can also modify the decoration and incorporate edible flowers, sugar pearls, and more.

Now you know, at kiwilimón we teach you how to make the famous Chabela cake from the novel Like Water for Chocolate so that you can prepare it and immerse yourself in this masterpiece of Mexican literature while enjoying a sweet and fluffy cake.

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Reviewed by Editorial Team of Kiwilimón

Published: 10-12-2024

Preparation

40 mins

45 mins

Mix the sugar with 5 egg yolks and 4 eggs until the eggs whiten and the sugar dissolves. Add the egg whites, continuing to beat. Incorporate the lemon zest and flour gradually, mixing gently with the whisk. Transfer the mixture into two pans: one large and one small, previously greased with butter and flour. Bake the cakes at 180 °C for 30 minutes. For the coating: heat the sugar and water over medium heat for 5 minutes or until it boils, then add the lemon juice and coloring and cook for 10 minutes over medium-low heat until it reaches the soft ball stage.

You will know that the wedding cake coating is ready when adding a drop to cold water, the sugar can be handled.

On the other hand, use a whisk to mix the egg whites until they double in size. Gradually add the sugar and continue beating for 5 more minutes. Set aside. To assemble the wedding cake: cut the sponges in half, add the jam, and cover with the other half of the bread. Place the large cake on a base, cover with meringue, put the small cake on top, and cover with meringue. Decorate the entire cake.