Cake De Nata Cubano Cuban Cream Cake Recipes

CAKE DE NATA CUBANO CUBAN CREAM CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Take 2 9 inch round pans, grease and powder them with flour to prevent sticking.
• 3. Sift all the dry ingredients into a bowl to incorporate them well.
• 4. In a separate bowl, whip the cream until thickened.
• 5. In a separate bowl, beat eggs until slightly frothy and then delicately fold them into the cream.
• 6. Add the dry ingredients a bit at a time into the cream and eggs mixture, folding them gently.
• 7. Add vanilla extract into the mix and fold until incorporated.
• 8. Pour batter into the prepared pans and bake for about 30 minutes. The cake is done when a toothpick inserted in the middle comes out dry.
• 9. Let the cakes cool before attempting to remove them from the pans.
• 10. You can use your favorite frosting and filling!

CUBAN RUM CAKE - CAKE DE RON

Steps:

• Preheat oven to 350°.
• Make the cake: sift flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
• Beat in the lemon peel and then add in the rum and banana liqueur.
• Gradually add the flour, alternating with the cream.
• Blend mixture until just combined.
• Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
• Make the syrup: melt the butter in a 2-quart saucepan.
• Add rum, banana liqueur, and sugar.
• Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
• Let cool.
• Remove cake from the oven and place it on a cooling rack.
• Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
• Let stand for 30 minutes, so that the syrup soaks inches.
• Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.