Chavela Cake - Mexican Recipe

Chavela Cake – Mexican Recipe

This recipe is a sweet temptation, combining sponge cake batter and apricot jam filling, finished with a layer of fondant with sugar, milk, water, and a few drops of red food coloring for the final touch.

Ingredients (for 9 people)

  • 1 lemon
  • 8 eggs – 5 whole eggs and 3 yolks
  • 150g soft flour
  • 1 tablespoon butter to grease the mold
  • 1 tablespoon flour (to grease the mold)

stuffing material

  • 150g apricot or peach
  • half a glass of water
  • 150g sugar

fondant materials

  • 400g sugar
  • 150ml water
  • 30 drops of lemon
  • 1 tablespoon milk
  • 4 drops of red food coloring (artificial coloring)

Preparing the cake

Grate the rind of one lemon on a grater (only the yellow part, as the white part is bitter). reservation.

Separate the whites and yolks of 3 eggs. Reserve the yolks in a bowl and discard the whites.

Add 1 whole egg to the bowl with 3 egg yolks. Add 150g of sugar and mix with an electric mixer at medium speed until it becomes whitish. Add 2 more eggs and continue mixing. Repeat this until all 8 eggs are finished. Always add two at a time.

In addition to the egg, which is added last, also add the lemon zest.

Sift the flour through a fine sieve two or three times to make it very loose.

Once the dough has set to a certain extent, add the sifted flour and mix carefully with a wooden spoon.

Grease and butter the mold and sprinkle with 1 tablespoon flour. Shake off excess flour and pour in the batter.

Heat the oven to 180C and put the cake in the oven to bake for 20-30 minutes. To check if the dough is cooked, insert a toothpick into the center of the dough. It should come out clean. Remove from the oven and let cool.

Preparation of jam

Peel the apricots or peaches and remove the seeds. Cut them into small pieces and put them in a pot with 1/2 cup of water. Bring to a boil.

Boil until the fruit pieces are very soft. Remove from heat and pass through a sieve or fine strainer.

Put the resulting paste in a saucepan, add 150 grams of sugar and put on fire again. Do not stop stirring until you reach the consistency of jam. Remove from heat and let cool.

Remove the cake from the mold and cut it horizontally into 2 equal parts. Place the base on a large plate. Spread jam on top and cover with the other half of the cake.

loose ball point. This temperature is reached when the sugar and water reach 116-118 degrees Celsius after boiling for at least 10 minutes. An easy way to tell is to dip your finger in a bowl of ice and water, then place it in a pot of boiling water and sugar. Rub the syrup with your fingertips and crush it to form a slightly deformed ball, which means the loose ball point is complete.

Preparing the fondant

Put 400g of sugar and 150ml of water in a pot and heat. He never stops stirring. When it starts to boil, add the lemon drops. Cook until it reaches a loose ball point.

Remove from the heat and once the mixture is no longer hot, stir until it becomes whitish.

Add milk and 4 drops of red food coloring and mix. If it’s too hard, heat it on the stove until it melts.

Pour the fondant over the cake. Smooth it out with a spatula. Let cool and serve when cool.

Recipe by Laura Esquivel

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