Pío V (Nicaraguan Christmas Cake) Recipe

This could be a starch-bound custard. Normally, to stay away from curdling, custards are heated gently until they thicken. On this recipe, the presence of cornstarch creates an exception to the rule: the custard ought to be delivered to a boil, then boiled for an additional 2 minutes to accurately thicken. Ignore this and you will have a weepy custard.

Pío V (Nicaraguan Christmas Cake) Recipe

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For the Marquesote Cake:

1 tablespoon unsalted buttersoftened
1 cup very good white cornmeal
1 cup all-purpose floursifted
4 teaspoons baking powder
2 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
6 huge eggsseparated and at room temperature
3/4 teaspoon salt
1 1/2 cups sugar
1/2 cup milk
2 teaspoons pure vanilla extract

For the Sopa Borracha Syrup:

6 cups water
3 1/2 cups sugar
4 cinnamon sticks
1 teaspoon full cloves
Peel of 1 lemon
3/4 cup gold rum
1/2 cup raisins
12 prunes

For the Manjar Custard:

4 cups milk
2 cinnamon sticks
1 cup sugar
2 tablespoons cornstarch
4 huge egg yolks
1/8 teaspoon salt
2 tablespoons butterdecrease into 4 gadgets and chilled
2 teaspoons pure vanilla extract

For the Marquesote Cake: Modify oven rack to heart place and preheat oven to 350°F. Grease a 13- by 9-inch baking dish with butter.
In medium skillet over medium-low heat, put together dinner cornmeal, stirring repeatedly, until gentle golden and fragrant, about 5 minutes.
Whisk collectively cornmeal, flour, baking powder, and cocoa powder in medium bowl; put apart.
In huge bowl, beat egg whites and salt with whisk attachment on medium-low velocity until whites begin to froth, about 1 minute. Improve velocity to medium-high and beat whites until clean peaks sort, 1 to 2 minutes. Slowly add sugar, then proceed beating until stiff, shiny peaks sort, 2 to a few minutes.
Add egg yolks to egg whites and beat merely until blended. Decrease velocity to low and add flour mixture in three additions, alternating with milk, scraping sides and bottom of bowl as obligatory. Add vanilla and beat merely until blended.
Scrape batter into prepared baking dish. Bake until tester inserted in coronary heart of cake comes out clear, 30 to 35 minutes. Swap cake to cooling rack and funky in pan completely, 1 to 2 hours.
For the Sopa Borracha Syrup: Carry water, sugar, cinnamon sticks, cloves, and lemon peel to boil in huge, heavy-bottomed saucepan over medium-high heat. Cut back heat to medium and simmer until diminished to 4 1/2 cups, about half-hour. Strain and discard solids.
Stir in rum, raisins, and prunes and funky to room temperature, about half-hour. As quickly as cooled, strain as quickly as as soon as extra, reserving prunes and raisins.
For the Manjar Custard: Carry milk and cinnamon sticks to boil over medium heat in small saucepan or in (glass) liquid measuring cup in microwave. Take away and reserve cinnamon sticks.
In a giant, heavy-bottomed saucepan whisk collectively sugar, cornstarch, egg yolks, and salt. Whereas vigorously whisking, add 1/4 cup of scorching milk, then, add remaining milk in a sluggish common stream, all the whereas whisking.
Add reserved cinnamon sticks and convey the mix to boil over medium heat, whisking persistently. As quickly as mixture thickens to the consistency of yogurt, proceed to boil for 1 to 2 minutes. Take away from heat and stir in butter and vanilla.
Press a little bit of plastic wrap immediately onto the custard’s ground and refrigerate until chilly, 2 to a few hours. In every other case, place the custard bowl over in an ice bathtub and stir until completely cooled, 10 to fifteen minutes.
To Assemble: Poke cake all through with skewer or fork. Pour sopa borracha over cake. As quickly as absorbed, pour custard over cake, smoothing out ground with rubber spatula. Prime with raisins and prunes.
Chill cake a minimum of 1 hour earlier to serving.

Explicit Instruments

Medium skillet, sifter/strainer, mixing bowls, whisk, electrical mixer, rubber spatula, 13- by 9-inch baking dish, cooling rack, huge, heavy-bottomed saucepan, plastic wrap