South_American
South American - Desserts and Dulces
Venezuelan Bienmesabe (Rich Coconut Sponge Cake with Cream)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 2 cups plain flour, cornflour (maizena), or tapioca starch
- • 1 can sweetened condensed milk or 1 cup thick dulce de leche / manjar
- • 1 cup double cream, whole milk, or evaporated milk
- • 4 large free-range eggs
- • 1/2 cup unsalted butter, softened
- • 1 tsp pure vanilla extract, ground cinnamon, or port wine
- • Toppings: shredded coconut, toasted walnuts, or fresh berries
Preparation Steps
1
Phase 1
Whisk sponge batter, roll delicate alfajor dough, or simmer golden manjar blanco.
2
Phase 2
Bake in water bath for silky flans, bake pale cookies, or fry crispy picarones.
3
Phase 3
Sandwich with rich dulce de leche, soak in three-milk syrup, or pipe glossy port meringue.
4
Phase 4
Dust with ground cinnamon, shredded coconut, or cocoa powder.
5
Phase 5
Serve chilled or at room temperature as a decadent South American sweet treat.