Best Mexican Drunken Cake Recipes

BIZCOCHOS BORRACHOS (DRUNKEN SPONGE CAKES)

Steps:

• Preheat the oven to 350 degrees. Generously grease a 8-inch square cake pan with vegetable shortening, then flour it.
• Separate the yolks from the egg whites.
• Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.
• In another mixing bowl, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully.
• Fold in the baking powder and flour gradually, a bit at a time.
• Pour in the batter and bake for 20 minutes, or until it turns golden. Check doneness by inserting a toothpick into the center. If it is clean when pulled out, cake is done.
• While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. Bring mixture to a boil, stirring occasionally. Allow to boil 1 minute. Remove from heat and add the brandy and allow the syrup to cool.
• After the cake has cooled, carefully cut into 9 pieces and place them on a serving plate. Drizzle the pieces of cake with the brandy sauce and then dust the top with cinnamon.

TORTA BORRACHA (DRUNKEN TORTE)

Steps:

• Preheat oven to 375 degrees F. Lightly grease and flour a 2-quart casserole dish.
• In a large bowl, beat egg whites until frothy; gradually add 4 tablespoons of the sugar and continue beating on high speed until they form peaks with tips that stand straight when the beaters are lifted.
• In a separate bowl, beat the egg yolks with the remaining sugar until they are a creamy lemon color. Fold the yolk mixture into the beaten whites until just blended.
• In a medium bowl, sift together flour, baking powder, and salt. Gently fold in the flour mixture into the egg mixture. Gently drizzle in the melted butter and vanilla. Pour into prepared baking dish and bake for approximately 30 minutes or until lightly browned on top; remove from oven.
• While the cake is baking, prepare the rum Sauce.
• When the cake is done baking, make holes all over the top of the warm torte with an ice pick or skewer and pour the Rum Sauce over it. Before the Rum Sauce is all absorbed into the cake, sprinkle generously with chopped nuts or grated coconut.
• For the Rum Sauce:.
• In a large saucepan over medium-high heat, boil the water and sugar until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat stir in whatever liquor you are using; pour over the top of the warm cake.

KUCHEN BORRACHO (CHILEAN DRUNKEN APPLE CAKE)

Steps:

• Make the apple filling: Peel and core the apples. Cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices.
• In a bowl, combine the sugar and cream. Add the apples. Set aside until needed.
• Make the batter: Preheat the oven to 325°F (160°C). Butter the pan and dust with flour.
• Sift the flour with the baking powder and salt and set aside.
• Beat the butter and sugar in a large bowl, either with an electric mixer or by hand, until smooth and creamy. Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition. Gently fold in the flour in 4 batches, adding the rum and water with the third batch. Stop mixing as soon as the last batch of flour is incorporated.
• Divide the batter into 3 portions. You can eyeball it, but each portion should be about 1 cup or so. Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spread half the apple mixture evenly on top, leaving a 1/2-inch plain border around the edge and smoothing the slices so they're neatly level. Scrape another 1/3 of the batter on top of the apples and smooth the surface, spreading the batter all the way to the edge of the pan. Spread the remaining apple mixture evenly on top of the batter, and then top the apples with the third and final batch of batter, smoothing it all the way to the edge of the pan, which will be quite full.
• Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Let cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool completely. Your drunken apple cake will keep at room temperature for up to 4 days.

PANATELA BORRACHA (CUBAN DRUNKEN SPONGE CAKE)

Steps:

• For syrup:.
• In a medium saucepan, combine all of the ingredients and bring to a boil. Reduce heat and bring to a slow boil for about 15-20 minutes or until syrup thickens. Set aside. (This can be made while the cake is cooking to save some time.).
• For cake:.
• Heat oven to 350 degrees.
• In a small bowl, combine sifted flour, baking powder, and salt. Set aside.
• In a medium bowl, beat egg whites and sugar until fluffy.
• In a large bowl, beat the egg yolks. Add water and vanilla. Fold in egg whites and sugar. Slowly add the dry ingredients and mix well.
• Pour batter into a greased and floured 9-inch round cake pan. Bake for about 45 minutes.
• Remove cake from pan and place on a round serving dish.
• Pour sherry or port wine and previously prepared syrup over the top. Sprinkle with cinnamon.
• Serve with Cuban coffee or espresso.

DRUNKEN CAKE

Steps:

• 1. Preheat oven to 350°. Grease and flour a 9-inch round cake pan. Put the egg whites in a large mixing bowl. Put the egg yolks in a small bowl. In a separate medium bowl mix the flour, baking powder, and salt. 2. With an electric beater or mixer, beat the egg whites until foamy and white. Add 1/4 cup of the sugar. And beat until shiny and soft peaks form. With the same beater, in a separate bowl beat the yolks with the remaining sugar until thick, pale yellow, and fluffy. Add the yolks to the beaten whites, and using low speed, blend 5 seconds. 3. With a rubber spatula, in 3 additions, fold the flour mixture carefully into the egg mixture. Drizzle the melted butter and vanilla over the batter, and stir gently to blend ingredients into a smooth batter. 4. Pour the batter into the prepared cake pan. Bake 25 to 30 minutes, or until the cake is golden brown on top, and a tester inserted in the center of the cake comes out clean. 5. When done, remove the cake from the oven, and let stand in the pan on a rack 5 minutes. (Don't cool cake.) Meanwhile, prepare the rum syrup. In a medium pan, stir together the sugar and water. Bring to a boil, stirring, to dissolve the sugar then reduce heat to low and simmer 2 minutes. Remove from the heat, and stir in the rum. 6. Gradually spoon the hot rum syrup over the hot cake until it is all absorbed. Cool at least 1 hour before serving. Cut the cake in wedges while in the pan and serve at room temperature or cold. Store the cake, well covered, in the refrigerator up to 3 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.