Pío V (Nicaraguan Christmas Cake) Recipe

1. For the Marquesote Cake: Modify oven rack to heart place and preheat oven to 350°F. Grease a 13- by 9-inch baking dish with butter.

2. In medium skillet over medium-low heat, cook dinner dinner cornmeal, stirring usually, until light golden and fragrant, about 5 minutes.

3. Whisk collectively cornmeal, flour, baking powder, and cocoa powder in medium bowl; put apart.

4. In large bowl, beat egg whites and salt with whisk attachment on medium-low velocity until whites begin to froth, about 1 minute. Enhance velocity to medium-high and beat whites until tender peaks kind, 1 to 2 minutes. Slowly add sugar, then proceed beating until stiff, shiny peaks kind, 2 to 3 minutes.

5. Add egg yolks to egg whites and beat merely until blended. Decrease velocity to low and add flour mixture in three additions, alternating with milk, scraping sides and bottom of bowl as compulsory. Add vanilla and beat merely until blended.

6. Scrape batter into prepared baking dish. Bake until tester inserted in center of cake comes out clear, 30 to 35 minutes. Change cake to cooling rack and funky in pan absolutely, 1 to 2 hours.

7. For the Sopa Borracha Syrup: Carry water, sugar, cinnamon sticks, cloves, and lemon peel to boil in large, heavy-bottomed saucepan over medium-high heat. Cut back heat to medium and simmer until diminished to 4 1/2 cups, about half-hour. Strain and discard solids.

8. Stir in rum, raisins, and prunes and funky to room temperature, about half-hour. As quickly as cooled, strain as quickly as as soon as extra, reserving prunes and raisins.

9. For the Manjar Custard: Carry milk and cinnamon sticks to boil over medium heat in small saucepan or in (glass) liquid measuring cup in microwave. Take away and reserve cinnamon sticks.

10. In a giant, heavy-bottomed saucepan whisk collectively sugar, cornstarch, egg yolks, and salt. Whereas vigorously whisking, add 1/4 cup of scorching milk, then, add remaining milk in a sluggish common stream, all the whereas whisking.

11. Add reserved cinnamon sticks and produce the mix to boil over medium heat, whisking at all times. As quickly as mixture thickens to the consistency of yogurt, proceed to boil for 1 to 2 minutes. Take away from heat and stir in butter and vanilla.

12. Press a piece of plastic wrap instantly onto the custard’s ground and refrigerate until chilly, 2 to 3 hours. In some other case, place the custard bowl over in an ice tub and stir until absolutely cooled, 10 to fifteen minutes.

13. To Assemble: Poke cake all through with skewer or fork. Pour sopa borracha over cake. As quickly as absorbed, pour custard over cake, smoothing out ground with rubber spatula. Prime with raisins and prunes.

14. Chill cake a minimal of 1 hour earlier to serving.

Explicit Gear

Medium skillet, sifter/strainer, mixing bowls, whisk, electrical mixer, rubber spatula, 13- by 9-inch baking dish, cooling rack, large, heavy-bottomed saucepan, plastic wrap