Soursop Cake, Bizcocho de Guanábana


The following recipe is from the book "El Arte de Vivir" (The Art of Living) by the Dominican author, Rosalia Gomez de Caro. While researching the book  year ago online I saw this cake. Since then I've been craving it, until at last I remembered, found the fruit and had time to make the recipe. I liked the cake very much and I'm sure it will be a dessert that I will do from now on every soursop season.

The cake consists of four recipes but they are all easy to make, I promise. en español: AQUÍ 


Soursop Cake, Bizcocho de Guanábana

 
Ingredients:
Sponge Cake (size 7”x 7”): 4 eggs separate
1 cup sugar (200 g)
2 Teaspoons vanilla (10 ml)
1 ½ cup all purpose flour (195 g)
pinch of salt
½ cup milk (118 ml)
½ cup butter (1 stick)
1 teaspoon grated lemon
1½ teaspoon baking powder

Syrup (to moisten the cake):
½ cup sugar (100 g)
½ cup liquid (juice) of soursop (118 ml)
½ cup water (118 ml)

Soursop Pastry Cream (yields more than enough):
2 cups milk divided (475 ml)
¼ cup cornstarch
2 egg yolks
¾ cup sugar (150 gr)
1½ cup pulp of soursop
For instructions: HERE

Italian Meringue:
1 cup egg whites (8-ounce exactly)
2 cups granulated sugar (400 gr)
½ cup water (110 gr)
1 teaspoon vanilla (5 ml)
For instructions: HERE

Preparation:
Cake
1. Prepare the soursop pastry cream preferably the day before. Preheat the oven to 350˚F. Grease two cake pans of 7 "(18 cm) or one 4-inch (10 cm) tall and line with wax paper at the base.
2. Heat the milk with the butter just until melted and add the lemon zest, reserve. Beat the egg whites at maximum speed until soft peaks is reached. Add the egg yolks one by one, then gradually add the sugar and vanilla.
3. Mix flour and salt; sift. Add the flour mixture to eggs slowly, on stir speed of a kitchenAid speed or fold with a spatula. Add the warm milk and finally the baking powder.
4. Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool and coat with syrup using a brush.



Look how soft it came out. It's definitely a cake recipe to bake.



Syrup
1. In a small pot mix the sugar, juice of the soursop and water. Let it boil until all the sugar dissolves and is slightly thickened (8 minutes). Note: After cooled the syrup tends to thicken, so be sure not to cook for longer then required, to be able to coated cake layers easily. When you are ready to decorate prepare the Italian meringue.

Serves 10-12 people

I used tip #826 Ateco for stripes.


More step by step photos and tips , also en español: AQUÍ.

Commit thy way unto the LORD; trust also in Him, and He shall bring it to pass. And He shall bring forth thy righteousness as the light, and thy judgment as the noonday. - Psalms 37:5-6

13 Friends Have Comment:

  1. I think I just died...and went to heaven! OMG-Mary, You are the most talented cake maker, and cake decorator I have met, in a long time. You should catering to fancy parties, and weddings, or a large hotel...seriously!!! The spongecake recipe is "divine"...I will be making it your way, from now on. This is more like the Italian Genoise recipe. The creamy filling is so perfect...but for the "soursop" I have never heard of it:-(( maybe there's another type fruit similar? BTW-I have a couple awards for you to claim, which you missed the last time! Congratulations...well deserved, I must say:DDD xoxo

    ReplyDelete
  2. Thank you Elisabeth. I know soursop is hard to find fresh in the US, in some supermarkets you can find it frozen.

    Thanks for the Awards, you are always thinking of me, I feel so honored. Thanks

    Hugs

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  3. This cake is absolutely beautiful! Great job!

    ReplyDelete
  4. Mari, este bizcocho que exquisito. Hace tanto tiempo que yo no como guanabana y ahora esta haciendo que me quiera montar en un avion y viaje a Puerto Rico. Looks gorgeous!

    Maria @ A Platter of Figs

    ReplyDelete
  5. What a gorgeous cake Mari! I've never heard of soursop before. Is it a Spanish fruit? I'm wondering if I could track it down at my local Mexican grocery store. It's truly a work of art!

    ReplyDelete
  6. Thanks Julie - it is a native fruit to Central America, the Caribbean and northern South America. I do believe you could find it in a mexican or latino grocery store if not fresh, in the frozen products area.

    Have a great day :)

    ReplyDelete
  7. Wow, this cake looks a.m.a.z.i.n.g!!!
    I've never had soursop before, but have read about it! I wonder if it is available here in this area -- you mentioned maybe in frozen form..
    I LOVE cakes with pastry creme. Beautiful dessert -- thanks for sharing.

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  8. What a splendid cake! It looks divine and is so beautifully decorated.

    Cheers,

    Rosa

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  9. Mari-I'm back again...did the shout-out about your inspiration, but have not been able to post my recipe yet.

    As far as the follow, the one with the 300+ followers is the one to follow, the other "friend connect", I don't recall, how I ended up with a duplicate, until I realized there were followers on that, too...but only the first one is the one that shows up on my dashboard, so that's the ligitimate one.

    ReplyDelete
  10. Sooo pretty. The cake reminds me of a church.

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  11. Wow, your recipe look delicious. I will give you a place with delicious soursop high concentrate on powder form, no added artificial flavor or sweeteners at http://www.FreshlyDried.com
    You will love it. Those guys have mango, pineapple, papaya, a lot fruits and veggies too. I will use it to make this recipe. Enjoy guys!!!

    ReplyDelete
    Replies
    1. Irugel, Thank you for sharing the link. I hope you do make this recipe. If you can share some photos of your cake on our facebook page.

      Delete

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