BIENMESABE DE COCO postre Venezolano Glorioso Increible

This dessert is unique and exquisite. Its origin is unclear, as it is unknown whether it is from our region or the Canary Islands. It has become popular in our cuisine since colonial times. Bienmesabe subtly combines the fun character of coconut with the sophistication of sponge cake and liqueur. Its preparation is relatively long but not complicated. For the sponge cake: • 6 eggs • 280 grams of all-purpose flour = 2 cups • 200 grams of sugar = 1 cup • 1 teaspoon of baking powder • 1 teaspoon of vanilla essence For the cream: • 2 cans of coconut milk, 400 ml each = 800 ml • 6 egg yolks • 2 cups of sugar = 400 g • 1 tablespoon of cornstarch • 1/2 cup of rum Brandy or Sherry For the Meringue (decoration): • 6 egg whites • 1/2 cup sugar = 5 tablespoons = 100g • 1 pinch of salt • Cinnamon to taste Sponge Cake: First, beat the eggs until they are very creamy and double in size. Then, add the sugar and continue beating until you have a thick and creamy mixture. Now, add the flour little by little, and finally the vanilla and baking powder. Beat a little more, and that's it. Pour into a previously floured and greased rectangular cake pan and bake at 180°C = 350°F for 15 to 20 minutes. Remove from the oven and let cool. Cream: Place 1 cup of water and the sugar in a saucepan and cook over medium heat until a syrup forms. Remove from heat and add the coconut milk and egg whites. Whisk vigorously, then add the cornstarch and continue whisking until well combined. Return it to the heat, but this time on the lowest heat possible. Stir constantly until it begins to boil. You'll see it thicken and thicken slightly. Remove from heat and let it rest. Assemble the Bienmesabe: Cut the sponge cake into thin slices and place them evenly in a baking dish. Drizzle with a little liqueur and add a generous layer of cream. Repeat the process until you have a layer of cream. Cover with plastic wrap and refrigerate for at least 4 hours. Now, to further decorate it, beat the egg whites until stiff, add a pinch of salt and 1/2 cup of sugar, and continue whisking until they reach the peak stage. Decorate the bienmesabe to your liking with this meringue, sprinkle with cinnamon, and serve cold. ------------------------------------------------------------------------------------------ _ Drankin' Song_ by _ Kevin MacLeod_ is licensed under a __ creativecommons __ (__https://creativecommons.org/licenses/...) Source: __ http://incompetech.com/music/royalty-... __ Artist: http://incompetech.com/