Bienmesabe cake (Venezuela)

Discover the history of the Venezuelan Bienmesabe Cake.

1. Coconut Genoese Sponge

   • 300 g of egg (6 pcs)
   • 180 g of white sugar
   • 125 g of all-purpose flour
   • 100 g of desiccated shredded coconut

   • Separate the egg whites from the yolks.
   • In a bowl, mix the egg whites and sugar, beating until the mixture triples in volume.
   • Next, add the yolks and beat just until they are incorporated.
   • Then, sift the flour over the egg mixture and gently fold it in using a rubber spatula with folding motions.
   • After that, add the desiccated shredded coconut and fold it in just as with the flour.
   • Transfer the mixture to a 24 cm diameter mould lined with baking paper and bake with top and bottom heat at 170º C for 45 minutes.
   • Let it cool and set aside at room temperature until use.

2. Coconut Pastry Cream

   • 600 g of coconut milk
   • 250 g of mascarpone
   • 65 g of vanilla sugar or white sugar
   • 60 g of cornstarch or cornflour
   • 60 g of egg yolk (4 pcs)
   • 2 g of vanilla
   • 2 g of gelatine
   • 2 g of salt
   • A few drops of coconut essence (optional)
   • A few drops of white food colouring (optional)

   • First, soak the gelatine in cold water for about 10 minutes.
   • In a saucepan, heat the coconut milk together with the vanilla over medium heat until it comes to a boil.
   • Meanwhile, in a bowl, mix the sugar with the cornflour, egg yolks, and salt using a whisk until a smooth, lump-free mixture is obtained.
   • When the coconut milk begins to boil, pour it over the previous mixture in a thin stream, stirring constantly with the whisk until fully incorporated.
   • Next, return the mixture to the heat and cook until it thickens, stirring constantly with the whisk.
   • Finally, turn off the heat, add the drained gelatine, mascarpone, and a few drops of coconut essence and white food colouring if desired. Mix with a whisk.
   • Transfer the mixture to a container and cover with cling film in direct contact with the cream.
   • Chill in the fridge for at least 4 hours.

3. Rum Syrup

   • 150 g of water
   • 80 g of vanilla sugar or white sugar
   • 80 g of dark rum

   • Heat the water together with the sugar in a saucepan over medium heat.
   • When the sugar has dissolved in the water, turn off the heat and add the rum.
   • Set aside until use.

4. Italian Meringue

   • 210 g of vanilla sugar or white sugar
   • 100 g of egg whites (3 pcs)
   • 45 g of water
   • 5 g of vanilla

   • In a saucepan, heat the sugar and water over medium heat until it reaches 118º C.
   • Meanwhile, in a bowl, start beating the egg whites with the vanilla at low speed. At this stage, they should not be fully whipped, just foamy.
   • Once the sugar reaches the indicated temperature, turn off the heat and pour it over the egg whites in a thin stream while continuously beating.
   • Then, increase the speed and beat until a glossy meringue with stiff peaks forms.
   • Set aside and proceed with assembly immediately.

5. Assembly

   • 60 g of desiccated coconut flakes
   • 5 g of cinnamon

   • Toast the desiccated coconut flakes for 7-8 minutes at 150º C. Let cool and set aside.
   • Slice the coconut sponge into three equal layers.
   • Place one of the layers on a plate and soak it with the rum syrup.
   • Remove the pastry cream from the fridge, whisk it lightly to make it creamier, and transfer it to a piping bag fitted with a 1 cm round nozzle.
   • Pipe half of the pastry cream over the sponge layer soaked in rum syrup.
   • Place the second sponge layer on top, soak it with syrup, and pipe the remaining half of the coconut pastry cream on top.
   • Place the third and final sponge layer and soak it with more rum syrup.
   • Using a spatula, cover the entire cake with the Italian meringue and sprinkle some cinnamon on top.
   • Finally, coat the sides of the cake with the toasted coconut flakes, pressing them lightly against the meringue to make them stick.
   • Store in a cool, dry place. Keep in the fridge if not consuming on the same day and allow to come to room temperature for about 20 minutes before serving.

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