Pastel Borracho
Print recipeIngredients
- 1 sponge cake
Optional
- 1 cup pitted prunes
Rum syrup
- 3/4 cups granulated sugar
- 3/4 cups water
- 1/2 cup rum
Creme anglaise
- 1 cup evaporated milk
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 4 Large egg yolks
- 5 tablespoons granulated sugar
Directions
| 1. | To make the creme anglaise: Place evaporated milk, cream, vanilla extract, yolks and sugar in the blender until well combined |
| 2. | Bring the mixture to simmer over low heat in a small sauce pan. Stir often until custard thickens, about 7 minutes (do not let it boil). Strain sauce into a bowl. Cover and place in the fridge until ready to use. |
| 3. | To make rum syrup: In a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves. Remove from the heat and stir in the rum and prunes. |
| 4. | To assemble: Using a serrated style knife, cut the cake in half horizontally. Place 1 layer on a plate. Drizzle 1/2 of the rum syrup over the top, then drizzle half of the creme anglaise and top with half of the prunes |
| 5. | Top with another cake layer and repeat with the rest of syrup, creme anglaise and prunes. Serve immediately and refrigerate until ready to serve. |
Note
Adapted from: http://www.mycolombianrecipes.com/pastel-borracho-colombian-style-drunken-cake
