During baking the dessert makes its own crust on the bottom, a custard layer in the center and a cake topping. It is simple to prepare, uses only a few common ingredients and requires no additional sauces. It is however rather rich and I cut the 8-inch square cake into six servings. It could have been cut into 8 servings as many found it too much after a full dinner.
Below I reproduce for you the recipe from Pasteles de Colores, which was obviously made in Europe as it is in grams. I weighed the ingredients as my scale has grams as an option. I've provided you with U.S. equivalents if yours does not.
I've also modified the recipe slightly with some notes to ensure your success.
|Stiff Peaks on Egg Whites|
1 Tablespoon water
150 g (5.3 ounces) sugar
125 g (1 stick) butter, melted
115 g (4 ounces) all-purpose flour
500 ml (2 cups) milk
powdered sugar for dusting
- Preheat oven to 325F degrees. Grease or spray with food release an 8 x 8 inch baking pan.
- Separate eggs and add the egg whites to a mixer and whip until egg whites are stiff. Place egg whites in a bowl and set aside or use a second mixing bowl for the next step.
- Beat the egg yolks with the sugar until they are lighter lemon color. Add butter and water and continue beating for another minute. Add the flour and mix in until fully incorporated.
- Slowly add the milk and beat until well mixed.
- To this batter, gently fold in the egg whites, a third at a time, until fully combined.
- Pour the batter into the baking pan and bake for 60-70 minutes, or until the top is lightly golden brown. Do not use convection while baking.
- Remove from oven and let cool. The cake will fall somewhat. This is normal.
- Cut the cake and serve, sprinkled with powdered sugar.