The holidays mean peace, love, family and the ability to eat dessert no matter how many plates were consumed prior. And this simple Mexican twist on a rum cake is the perfect transition into post-prandial cocktails.
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INGREDIENTS
270g flour
75g corn starch
2 tsp baking powder
13 eggs
2 tsp vanilla extract
350g sugar
6 tbs confectioners’ sugar
12 oz evaporated milk
14 oz condensed milk
22 oz heavy cream
1⁄4 cup rum
2 dashes vanilla extract
Coronado Cajeta Quemada
mint for garnish
PREPARATION
Set oven to 350 degrees. Separate the egg yolks from egg whites. Mix egg whites with cornstarch and baking powder. Gradually beat in egg yolks and sugar. Slowly add the flour with a spatula. Pour into a non-stick pan and bake for 30 minutes.
For the sauce, mix both milks, 14 oz heavy cream, rum and vanilla extract. Add on top after the cake is done baking.
For the whip cream, combine remaining heavy cream with the confectioners’ sugar and vanilla extract then whip for five minutes. Add to cake. To finish, drizzle with Coronado Cajeta Quemada (goat’s milk caramel) and add a sprig of mint
INGREDIENTS
2 oz Avión Espresso
1/2 oz maple syrup
1/2 oz heavy cream
1 oz hot or cold coffee
PREPARATION
If using hot coffee, combine all except hot coffee in a shaker and shake cold. Pour into coffee mug and top with hot coffee.
If using cold coffee, combine all in a shaker and shake cold. Pour into coffee mug with fresh ice and garnish with a smile!
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