PASTEL DE COCO BIENMESABE VENEZOLANO RIQUISIMO Y FÁCIL

This dessert is unique and exquisite. Its origin is unclear. It is not known if it is Venezuelan, but it has become popular in Venezuelan cuisine since the colonial era. Bienmesabe subtly combines the playful personality of coconut with the sophistication of sponge cake and liqueur. Its preparation is relatively long but not complicated. INGREDIENTS FOR THE SPONGE CAKE: • 6 eggs • 280 g all-purpose flour = 2 cups = 14 tablespoons • 220 g of sugar = 1 cup = 12 tablespoons • 1 teaspoon of baking powder • 1 teaspoon of vanilla extract • 1 rectangular 22 x 30cm pan, previously floured and greased INGREDIENTS FOR THE CREAM: • 1 cup of water = 250ml = 16 tablespoons • 2 cans of coconut milk, 400ml each = 800ml • 6 egg yolks • 2 cups of sugar = 440g = 24 tablespoons • 1 tablespoon of cornstarch • 1/2 cup of rum = 125ml or to taste INGREDIENTS FOR THE MERINGUE: • 6 egg whites • 1/2 cup of sugar = 6 tablespoons = 110g • 1 pinch of salt • Cinnamon to taste Sponge Cake: First, beat the eggs until stiff. Once the mixture is completely creamy and doubles in size, 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 sugar in a saucepan and cook over medium heat until a syrup forms. Remove from heat and add the coconut milk and egg whites. Beat vigorously, add the cornstarch, and continue beating until everything is well combined. Return it to the heat, but this time as low as possible. Stir constantly until it begins to boil. You'll see it thicken slightly. Remove from heat and let it cool. 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 decorate it evenly, beat the egg whites until stiff, add a pinch of salt and 1/2 cup of sugar, and continue beating until they reach the peak stage. Decorate the bienmesabe to your liking with this meringue, sprinkle with cinnamon, and serve cold. #temperosesabores #venezuelanrecipes #desserts #cakes