Kuchen Borracho Chilean Drunken Apple Cake Recipes

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.

CHILEAN CAKE RECIPE

Steps:

• Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
• Add sugar, mix in well.
• Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
• In a separate bowl, mix flower and baking powder with whisk or fork.
• Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
• (Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
• Butter a rounded pan -a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
• Cook on 300 degrees for appx 40 minutes. Until cake is golden.
• While cake is cooking prepare fruit and cream (frosting).
• Fruit.
• Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
• In small to medium saucepan put 1 cup of sugar and ½ cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
• Put fruit in Fridge to cool a little before cake is finished.
• Cream (Frosting).
• 1 Big (I think it is 1 ltr) Heavy Whip Cream.
• ¾ cup of sugar.
• Mix on High until texture is much like a soft frosting, not liquid.
• You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 ½ hours boiling)
• Finishing Cake.
• Once cake is cooked let it cool.
• Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
• Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
• Listo! The cake is ready.