Name: Pastel Borracho (drunken cake)
Eaten in: Colombia
Category: Modern
If you ever have some extra rum in your kitchen, and you’d rather use it in a way that won’t have you do anything you regret (besides maybe the calorie consumption), this is the recipe to make. It requires some technical skills if you want the final result to look great, but if getting an edible-looking dessert works fine for you, then plunge ahead fearlessly.
The combination of rum syrup and creme anglaise works very well and the sponge cake definitely absorbs the full intensity of the rum flavor . You can also garnish the inside and the top of the cake with prunes (just like in the original recipe), I don’t like prunes, so I didn’t add any.
Pastel Borracho
Print recipeIngredients
- 1 sponge cake
Optional
- 1 cup pitted prunes
Rum syrup
- 3/4 cups granulated sugar
- 3/4 cups water
- 1/2 cup rum
Creme anglaise
- 1 cup evaporated milk
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 4 Large egg yolks
- 5 tablespoons granulated sugar
Directions
| 1. | To make the creme anglaise: Place evaporated milk, cream, vanilla extract, yolks and sugar in the blender until well combined |
| 2. | Bring the mixture to simmer over low heat in a small sauce pan. Stir often until custard thickens, about 7 minutes (do not let it boil). Strain sauce into a bowl. Cover and place in the fridge until ready to use. |
| 3. | To make rum syrup: In a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves. Remove from the heat and stir in the rum and prunes. |
| 4. | To assemble: Using a serrated style knife, cut the cake in half horizontally. Place 1 layer on a plate. Drizzle 1/2 of the rum syrup over the top, then drizzle half of the creme anglaise and top with half of the prunes |
| 5. | Top with another cake layer and repeat with the rest of syrup, creme anglaise and prunes. Serve immediately and refrigerate until ready to serve. |
Note
Adapted from: http://www.mycolombianrecipes.com/pastel-borracho-colombian-style-drunken-cake
