Paraguayan Hevva Cake

Ingredients

In the original Cornish Hevva Cake, the filling consists of a mixture of dried fruits, sugar, and butter. However, in this Paraguayan adaptation, the filling is made with dulce de leche and grated coconut, giving it a rich and creamy texture. Additionally, the pastry dough is made with Paraguayan ingredients, such as local butter and flour, to infuse the cake with the flavors of Paraguayan cuisine. We alse have the original recipe for Cornish Hevva Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (225g) unsalted Paraguayan butter, cold and cubed 1 cup (225g) unsalted Paraguayan butter, cold and cubed
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (300g) dulce de leche 1 cup (300g) dulce de leche
• 1 cup (80g) grated coconut 1 cup (80g) grated coconut

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and rub them into the flour mixture until it resembles coarse crumbs.
3. 3.
   Divide the dough into two equal portions. Press one portion into the bottom of the greased cake pan to form the base.
4. 4.
   Spread the dulce de leche evenly over the dough base, leaving a small border around the edges.
5. 5.
   Sprinkle the grated coconut over the dulce de leche.
6. 6.
   Roll out the remaining dough portion into a circle slightly larger than the cake pan. Carefully place it over the filling, pressing the edges to seal.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown.
8. 8.
   Allow the cake to cool completely before slicing and serving.

Treat your ingredients with care...

• Paraguayan butter — Use cold butter and rub it into the flour mixture until it resembles coarse crumbs. This will create a flaky and buttery pastry.
• Dulce de leche — Spread the dulce de leche evenly over the dough base, leaving a small border around the edges to prevent it from leaking out during baking.
• Grated coconut — Sprinkle the grated coconut over the dulce de leche to add a tropical flavor and texture to the cake.

Tips & Tricks

• For a twist, add a sprinkle of cinnamon or a dash of vanilla extract to the dough for extra flavor.
• Serve the Paraguayan Hevva Cake warm with a scoop of vanilla ice cream for a decadent dessert.
• If you can't find dulce de leche, you can make your own by simmering sweetened condensed milk for a few hours until it thickens and caramelizes.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This cake is best enjoyed within a day or two of baking for optimal freshness.

Serving advice

Serve the Paraguayan Hevva Cake as a dessert or an afternoon snack. It pairs well with a cup of mate, a traditional Paraguayan herbal tea.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar before serving. You can also garnish each slice with a sprinkle of grated coconut for an extra touch of elegance.