As an international student, it is very easy to feel homesick more often than not. One of the best things about Mexico — which is where I was born and raised — is its food. As a serious foodie, I have tried plenty of different culinary options in my life and nothing, absolutely nothing, tops a traditional Mexican home-cooked meal. Since it’s the beginning of the semester, you hopefully aren’t too busy just yet, and so, if you feel like impressing your roommates and friends, here is a recipe for one of the most traditional, and delicious, desserts from Mexico.
1 cup sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla
1 cup flour
1 1/2 teaspoons baking powder
1 can condensed milk
1 can evaporated milk
2 cups cream
1 cup whipped cream
1. Pre-heat oven at 347 Fahrenheit. Grease a medium sized baking mold.
2. Place the 5 yolks and 3/4 cup of sugar in a bowl and beat until it looks completely white and fluffy. Once it does, add your milk, vanilla, flour and baking soda.
3. Grab another bowl for your egg whites there and beat until they look spiky. Then slowly add the rest of the sugar and beat until they form firm spikes, but don’t let them dry. Carefully add the egg-yolk mixture that you previously did — don’t just mix everything together, because then your cake will not be puffy enough and it will look and taste weird.
4. Bake at 347 degrees Fahrenheit for 45 minutes. To make sure that it is ready to take out of the oven, poke a small hole with a knife inside the cake. If the knife comes out clean, then the cake is ready to be taken out of the oven.
5. Place the cake on a plate and let it cool off for about 10 minutes. Poke small holes with a fork over the surface of the cake so it gets proper ventilation.
6. Mix the condensed milk, the evaporated milk and 1/4 of cream. Place this mixture on top of the cake and let it be absorbed by the cake.
7. Take some of the whipped cream and decorate the surface of the cake.
Images Sources: Masa Assassin under Creative Commons.