This recipe for Colombian cake is taken from the book Clandestine Cake Club. We wanted to see the photo, without having read what ingredients it had or how it was prepared. We were not mistaken to think it was delicious.
As explained in the book, this recipe is inspired by an Italian Easter candy, called “Easter dove”, with a texture similar to panettone. It is a cake with a rich flavor, a little soft below and with the surface topped with a crunchy layer of almonds and sugar. Doesn’t it tempt you?
For 6 people
- Butter at room temperature (for the cake)175 g
- Orange zest (for the cake)2
- Ground sugar (for the cake)175 g
- Vanilla extract (for the cake) 1 teaspoon
- Eggs (for the cake)3
- Egg yolks (for the cake)2
- Pastry flour (for the cake)175 g
- Chemical yeast (for the cake) 1/2 envelope
- Ground almond (for the cake)50 g
- Ground almond (for coverage)80 g
- Ground and sieved sugar (for coverage)80 g
- Egg white (for coverage)2
- Whole almonds (for coverage)50 g
- Pearl sugar (for coverage)40 g
- Powdered custard powder (for filling) 2 sachets
How to make Colombian cake
- Total time1 h 30 m
- 1-hour elaboration
- 30 m cooking
We start by preheating the oven to 170ºC and greasing two 20 cm molds. Then, we beat the butter with the sugar until the mixture is spongy. We add the vanilla extract and the eggs and the yolks one by one, beating well after adding each one, and adding a tablespoon of flour with the last egg so that it does not curdle.
With a metal spoon, add and remove the ground almonds and then the remaining flour until it has been integrated. There should be light but a stiff mixture. We distribute it between the molds evenly and reserve.
Mix the ground almonds, ground sugar, and egg whites until a coarse paste. With a spoon we spread it on the cakes, trying not to alter the cake dough that is below and that is still raw. We spread a few almonds and sugar pearls.
Bake about 30 minutes until the dough has grown, is firm to the touch and the surface is golden brown. We take them out of the oven and let them rest for about 10 minutes before placing them on a rack to cool completely. While we make the custard following the manufacturer’s instructions. When everything is cold we use them to join the two cakes. Serve sprinkled with ground sugar.
With what to accompany the Colombian cake
The Colombian cake recipe is suitable for any occasion in which we want to offer a delicious dessert without too much complication. To facilitate the preparation I used prepared custard, but you can make them homemade or make a pastry cream flavored with orange. Do not stop trying it, surely it also conquers you. Accompany it with whipped cream.