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Cake


Meringue Cake

Meringue Cake
Pastel de Merengue

Serves: 10 to 12

Pastel de Merengue" alt="Meringue Cake
Pastel de Merengue" />

Ingredients

For the meringues:

7 large egg whites

1 teaspoon freshly squeezed lime juice

1 1/4 cup granulated sugar

2 tablespoons cornstarch, sifted


For the whipped cream filling:

1 1/2 cups heavy cream

8 ounces (1 cup) mascarpone or requeson cheese, chilled

1 teaspoon Mexican vanilla extract

2 cups sliced strawberries, plus more for garnish

To Prepare

Preheat oven to 200 degrees.

Line two baking sheets with parchment paper and trace two circles, 8-inches in diameter, on each piece of parchment paper, four circles altogether between the two pans.

In the bowl of a standing mixer with the whisk attachment, beat the egg whites and lime juice on medium speed until frothy, about 3 to 4 minutes. Continue beating and start adding the granulated sugar slowly, about 2 tablespoons at a time, until completely combined and the mixture holds stiff peaks, about 2 to 3 more minutes. The meringue should appear white and glossy.

Remove the bowl from the stand, sift the cornstarch into the meringue, and use a rubber spatula to gently fold and completely incorporate the cornstarch. Transfer the meringue to the prepared baking sheets, dividing evenly between the 4 8-inch measured circles. Use the spatula to spread it into even circles; you will be able to make some nice wavy shapes.

Bake for 1 hour, then reduce the temperature to 175 degrees. Let the meringue dry in the oven for another 4 to 6 hours. The outside should be crisp, and they should be easy to remove from the parchment. Set aside to cool completely.

In the bowl of a standing mixer with the whisk attachment, whip the heavy cream and mascarpone cheese until soft peaks form. Add the vanilla and continue to beat until stiff peaks form.

Transfer 1 1/4 cups of the whipped mascarpone cream to a medium bowl and fold in the sliced strawberries. Set aside.

To assemble the cake, place a round of meringue on platter and spoon about 1 1/4 cup whipped cream onto the center, then spread to cover. Top with the second meringue and spread on the strawberry and whipped cream mixture. Top with the third meringue and another 1 1/4 cup whipped cream. Top with the final meringue. Serve in slices with more fresh strawberries.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/meringue-cake/


Marbled Tres Leches Cake

Marbled Tres Leches Cake
Pastel de Tres Leches Marmoleado

Serves: 12 to 15

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Pastel de Tres Leches Marmoleado" />

Ingredients

For the cake:

Unsalted butter, to butter the pan

9 large eggs, separated, at room temperature

1 cup sugar

1 tablespoon vanilla extract

2 cups all-purpose flour

1?2 cup hot water

1?3 cup unsweetened cocoa powder


For the sauce:

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

1 cup whole milk

1 tablespoon vanilla extract


For the whipped cream topping:

2 cups heavy cream

3 tablespoons confectioners’ sugar


1 disk (about 3 ounces) Mexican-style chocolate such as Abuelita, grated, for garnish

To Prepare

Preheat the oven to 350 degrees with a rack in the middle. Butter a 9x13-inch baking pan and line the bottom with a piece of parchment paper.

To make the cake: In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks, about 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar, beating until the whites hold stiff, shiny peaks. Transfer to a large bowl and set aside.

Pour the egg yolks into another large bowl and beat with a whisk or fork, until fluffy and pale yellow. Add the vanilla and continue beating until fully incorporated. Gently fold the egg yolk mixture into the egg white mixture with a rubber spatula, taking care not to deflate the whites. Fold in the flour 1?4 cup at a time and mix well. The batter will look a bit streaky.

In a small bowl, combine the hot water with the cocoa powder. Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.

Spread the vanilla batter in the prepared pan. Pour the chocolate batter on top, in a straight line down the center. With a knife or spoon, make a whirling design from one side of the pan to the other. Bake for 22 to 25 minutes, until the top of the cake has lightly browned and feels spongy to the touch. Remove from the oven and let cool.

Invert the cake onto a large platter or board and remove the pan and parchment paper. Cover the cake with an upside-down platter large enough to hold the cake and the vanilla sauce and invert again so the cake is right side up. Using a fork, poke holes all over the top of the cake, so it will absorb the sauce.

To make the sauce: In a large bowl, combine the three milks and vanilla and stir to blend well. Pour about 2/3 of the sauce over the cake. Don’t worry if it looks like there is too much sauce—the cake will absorb it. Cover and refrigerate for at least 2 hours or overnight. Reserve the remaining vanilla sauce.

When you are ready to finish the cake, remove the cake from the refrigerator and spoon the remaining sauce on top of the cake.

Make the whipped cream: In a stand mixer fitted with the whisk attachment, whip the cream and the confectioners’ sugar on medium speed until it holds well formed peaks, about 6 minutes. Spread the whipped cream over the top and sides of the cake. Garnish with the grated Abuelita chocolate.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/marbled-tres-leches-cake/


Triple Lime Pound Cake with Papaya Relish

Triple Lime Pound Cake
Panque Triple de Limón

Serves: 10

Panque Triple de Limón" alt="Triple Lime Pound Cake
Panque Triple de Limón" />

Ingredients

For the pound cake:

1 cup unsalted butter, preferably at room temperature, plus more for buttering the pan

1 cup granulated sugar

7 eggs, separated

Zest of 1 lime

1 3/4 cup all-purpose flour, plus more for dusting the pan

Pinch of kosher or coarse sea salt

1 1/2 teaspoon baking powder


For the syrup:

1/2 cup freshly squeezed lime juice

1/3 cup granulated sugar


For the glaze:

2 tablespoons freshly squeezed lime juice

1/2 teaspoon vanilla extract

2/3 cup confectioners’ sugar

To Prepare

To make the pound cake: In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes. Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy.

Transfer the batter to a large mixing bowl. Rinse the bowl of the mixer well and change the paddle attachment to the whisk attachment. Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. Slowly, incorporate a bit of the fluffed-up egg whites into the heavy batter. Repeat with the rest of the whites, folding them gently but persistently, until the batter is completely incorporated and seems lighter and fluffier. Don’t over mix, or you will remove the puff effect form the beaten egg whites!

Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan and lightly coat with all-purpose flour. Shake out any extra flour.

Pour the batter into the prepared mold and bake in the oven about 50 minutes, or until the pound cake is golden brown on top, seems beautifully fluffy and a toothpick comes out clean. Remove from the oven. Let cool for at least 10 minutes.

To make the lime syrup: Combine the 1/2 cup lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until sugar has diluted. Run the tip of a knife around the edges of the pound cake. Place an inverted platter or board on top of the loaf pan. Invert to release the pound cake and immediately invert another platter on top of the upside down pound cake, flip over to have straight side up. With a toothpick, poke holes all over its surface, going as deep as the toothpick will go. Pour the entire lime syrup evenly over the pound cake. Let it sit for 10 minutes.

To make the lime glaze: In a small mixing bowl, combine the 2 tablespoons lime juice with the vanilla and confectioners’ sugar until thoroughly mixed. With a tablespoon, add one tablespoon at a time over the pound cake and rub it gently with the back of the spoon to spread it over the top. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Let the glaze dry for at least 10 minutes. Enjoy!

Cover the pound cake, so it will remain moist, if there is any left over.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/triple-lime-pound-cake/


ALISA’S MARBLED POUND CAKE
Panque marmoleado de Alisa
1 10-inch loaf

INGREDIENTS
1/2 pound unsalted butter, plus more to butter the pan
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher or coarse sea salt
1/2 cup sour cream
1/4 cup hot water
1/4 cup unsweetened cocoa powder
Confectioners’ sugar, optional

TO PREPARE
Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan. Line the bottom with parchment paper cut to fit.

In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium-high speed until creamy, about 3 minutes. Add the sugar and continue beating until well combined and fluffy, another 2 minutes. Pour in the vanilla and continue beating until well incorporated and smooth, about another minute.

Combine the flour, baking powder and salt in a bowl. Break the eggs into another bowl. Add half of the eggs and half of the sifted flour mixture to the butter mixture, beating on medium-low speed until well combined, scraping down the side of the bowl with a rubber spatula as needed. Repeat with the remaining eggs and flour.

Add the sour cream and continue beating until the mixture is smooth. Set the batter aside. In a small bowl, combine the hot water with the cocoa powder.

Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.

Spread the “white” batter from the mixer bowl in the bottom of the loaf pan. Pour the chocolate batter on top, in a straight line down the center. Make a design with a knife or fork, so it will look “marbled.”

Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a rack to cool. Invert the cooled cake onto a plate, remove the parchment paper, and invert again onto another plate.

Dust the top of the cake with confectioners’ sugar, and it is ready to slice. To store, keep it covered.


The breakfast of your dreams, prepared by Pati and her sister Alisa. This episode includes both quick, simple dishes and ones meant for a deliciously messy morning feast.


These home-style dishes are a staple at the small restaurants known as “fondas” in Mexico — and delicious inspiration for busy cooks in American homes today. Make them once, and they’ll become easy to make but special treats in your own kitchen.


TRES LECHES CAKE
Pastel de tres leches
Serves 10 to 12

INGREDIENTS
Cake Ingredients:
9 eggs, separated
1 cup sugar
1 tablespoon vanilla extract
2 cups all-purpose flour

Sauce Ingredients:
1 14oz can La Lechera sweetened condensed milk
1 12oz can evaporated milk
1 cup milk
1 tablespoon vanilla extract

For the Topping:
2 cups heavy whipping cream
1/4 cup confectioners’ sugar

TO PREPARE
Preheat the oven to 350 degrees. Butter a 9×13-inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.

Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold harder or stiffer peaks. Turn off the mixer and, with a spatula, move the egg white mixture into a large mixing bowl.

Rinse the mixer bowl and its whisk. Now, pour the egg yolks into the bowl and beat on medium-high speed for about 5 to 6 minutes, or until the yolks become creamy and puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute.

Pour the egg yolk mixture onto the egg white mixture and, with a spatula, in circular motions, combine them into a homogeneous single batter. Do so gently, trying not to lose too much volume gained from beaten egg whites. Fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.

Pour batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned or golden brown.

Once it cools down, turn it onto a platter. Remove parchment paper, cover the top with an upside-down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke holes all over the cake so that it will better absorb the vanilla sauce.

In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake. It may appear like too much sauce, but it will all be absorbed!

In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds up stiff peaks. Spread the whipped cream all over the already-wet cake and place it in the refrigerator. You can decorate the cake with berries or any other topping of your choice.


Juju’s Birthday Cake
Pastel de chocolate de Juju

Serves: 10 to 12 non-hungry people

Ingredients

For the cake:

1 cup water

2/3 cup cocoa

1/2 cup unsalted butter

2 cups all-purpose flour

1 3/4 cups sugar

Pinch of salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup sour cream

2 large eggs, preferably at room temperature

For the Frosting:

1/4 cup milk

1 tablespoon vanilla

1/2 cup cocoa

1/2 cup unsalted butter

2 cups confectioners' sugar

1/4 cup sprinkles, optional

To Prepare

To prepare the cake: Grease a 9x13-inch cake pan with butter. Cover the bottom of the pan with parchment paper. Preheat the oven to 350 degrees.

In a large pot, over medium heat, pour the water, stir in the cocoa and add the butter. Let it heat for a few minutes, stirring now and then, until it all dissolves. Remove the pot from the heat.

In another bowl, combine the flour, sugar, salt, baking soda and baking powder. In another, beat the eggs and combine them with the sour cream.

In turns, add a quarter of the flour mix and then a quarter of the sour cream mix at a time into the pot with the cocoa mixture; stir with a spatula, mixing all of the ingredients as you move along. Pour onto the greased cake pan and place in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out barely moist but not wet.

Take the cake out of the oven and let it cool a bit while you prepare the frosting.

To prepare the frosting: In a saucepan, over medium heat, pour in the milk and the vanilla. Stir in the cocoa and add the butter. Heat and stir until everything is all dissolved and combined. Remove from the heat and stir in the confectioners' sugar. Thoroughly mix with a spatula and set aside.

To assemble: Run the tip of a knife around the edges of the cake. Turn the cake onto a platter and gently remove the parchment paper. Pour the still-warm frosting over the cake and gently spread it out with a spatula. If you wish, you may add sprinkles of your choice before the frosting hardens (NOTE: The cake is soft and moist the first couple days, then hardens like a brownie afterwards if left uncovered-- perfect for packing in school lunches).

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2012/09/jujus_birthday_cake/


The same foods that parents pack into a hearty school lunch in Mexico are perfect for school lunchtime in America. These dishes are so tasty and filling, even grownups will want to take them to work…


FLOURLESS ALMOND AND PORTO CAKE
Pastel de Almendras con Porto
Serves 12 to 15

INGREDIENTS
2 cups slivered almonds
3/4 cup sugar
4 eggs
1/2 cup butter, at room temperature
1 tbsp vanilla extract
1 tbsp Porto wine, optional or more to taste
1/4 cup apricot marmalade
1 tbsp lime juice, freshly squeezed
1/4 cup sliced almonds, lightly toasted
Whipped cream, optional
Fruit of your choice, optional (I love it with berries!)

TO PREPARE
Butter a round 9 to 10 inch spring-form pan, and cover the bottom of the pan with parchment paper.

Preheat the oven to 350 degrees.

Place the almond and sugar into a food processor. Pulse until finely ground. Crack the eggs on top of the mixture. Pulse until well combined. Stir in the vanilla extract and Porto wine, if you will use it. Drop in the butter chunks, and process until smooth and thoroughly combined.

Pour the batter into the cake pan. Place on a rack in the middle of the oven and bake for 30 minutes. The top will be nicely tanned, the cake will feel springy to the touch and a toothpick should come out clean if inserted in the cake.

Remove from the oven and let the cake cool for 10 to 15 minutes. Unmold the cake, invert onto a platter and remove the parchment paper. Invert the cake again onto another platter to have the top of the cake right side up.

In a small saucepan, mix the apricot glaze with the lime juice. Set over medium heat and simmer for a couple minutes, just until it dissolves.

With a brush, spread the apricot glaze on the outer circumference, about 1 to 2 inches in depth, on the top of the cake. Sprinkle the glazed area with the toasted almonds. You may serve the cake with whipped cream on the side, or on the top of the cake. Any fruit of your choice will be lovely too!

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