Pastel Borracho - Spanish Drunken Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) sweet wine (sherry or rum) 1/4 cup (60ml) sweet wine (sherry or rum)
• For the wine mixture: For the wine mixture:
• 1 cup (240ml) sweet wine (sherry or rum) 1 cup (240ml) sweet wine (sherry or rum)
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• For the filling: For the filling:
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For garnish: For garnish:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 36g (22g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, lemon zest, and orange zest.
4. 4.
   Gradually add the dry ingredients to the egg mixture, alternating with the milk and vegetable oil. Mix until well combined.
5. 5.
   Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   While the cake is baking, prepare the wine mixture by combining the sweet wine and granulated sugar in a saucepan. Heat over low heat until the sugar dissolves. Remove from heat and let it cool.
7. 7.
   Once the cake is baked, remove it from the oven and let it cool for a few minutes. Then, using a skewer or fork, poke holes all over the cake.
8. 8.
   Slowly pour the wine mixture over the cake, allowing it to soak into the holes. Let the cake cool completely.
9. 9.
   In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. 10.
    Carefully slice the cooled cake in half horizontally. Spread a generous layer of whipped cream on the bottom half and place the top half back on.
11. 11.
    Frost the entire cake with the remaining whipped cream and dust with powdered sugar for garnish.
12. 12.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
13. 13.
    Slice and serve the Pastel Borracho chilled, and enjoy!

Treat your ingredients with care...

• Sweet wine (sherry or rum) — Choose a high-quality sweet wine that complements the flavors of the cake. If you prefer a non-alcoholic version, you can substitute it with grape juice or non-alcoholic wine.

Tips & Tricks

• For an extra citrusy flavor, you can add a splash of lemon or orange juice to the wine mixture.
• To enhance the presentation, garnish the cake with fresh berries or citrus slices.
• If you prefer a stronger boozy flavor, you can increase the amount of sweet wine in the cake batter and the wine mixture.
• Make sure to refrigerate the cake for at least 2 hours before serving to allow the flavors to develop fully.
• This cake tastes even better the next day, so you can prepare it in advance for special occasions.

Serving advice

Serve the Pastel Borracho chilled for the best taste and texture. It pairs well with a dollop of whipped cream on the side.

Presentation advice

To present the Pastel Borracho beautifully, dust the top of the cake with powdered sugar and garnish with fresh mint leaves or citrus zest. Slice it into elegant portions and serve on a decorative cake stand.