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Bien Me Sabe (Venezuela Coconut Cream Cake)
Chef Eddy Recipe
Bien Me Sabe (Venezuela Coconut Cream Cake)
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Bien Me Sabe, also known as Coconut Cream Cake, is a Venezuelan dessert that is moist, sweet and rich. Similar to a tres leches cake, Bien Me Sabe is best when allowed to chill overnight.

Prep time
1:30
Bake/Cook time
0:35 to 0:40
Yield
One 9 x 13-inch cake, 12 - 15 servings
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Bien Me Sabe (Venezuela Coconut Cream Cake)
Extra Fine Granulated Sugar
Prep time :
1:30
Bake/Cook time :
0:35 to 0:40
Yield :
One 9 x 13-inch cake, 12 - 15 servings

INGREDIENTS

Cake

  • 1 1/2 cups all-purpose flour*
  • 1 tablespoon + 2 teaspoons baking powder
  • 8 large eggs
  • 10 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon cream of tartar

Cake Moistening Syrup

Vanilla Coconut Cream Filling

Topping/meringue

DIRECTIONS

  1. Preheat oven to 375°F.
  2. Before starting with the cake, infuse milk with coconut, therefore bring the 5 cups milk and 1 cup of coconut (as listed in vanilla coconut cream) to a boil, cover and set aside.
  3. For the cake : Butter a 9 x 13-inch baking dish, cut pieces of parchment paper and line bottom and sides tightly with parchment paper and set aside. Sift together flour and baking powder and set aside.
  4. Separate eggs, make sure that no egg yolk enters egg whites as egg whites do not whip when traces of yolk is present.
  5. In bowl whip egg yolks for a minute. Add first listed 5 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Set aside.
  6. In separate bowl whip egg whites, second listed 5 tablespoons sugar and cream of tartar on medium speed to soft medium peaks. Using a hand held spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent the mixture from collapsing.
  7. Add half of flour and gently fold until incorporated, add remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 35-40 minutes.
  8. Remove from oven and turn upside down onto a surface lined with paper towels. Let cool.
  9. Prepare cake moistening syrup: Bring sugar and water to a boil for 2 minutes, remove from heat and place in refrigerator. Add rum when completely cool.
  10. Prepare vanilla coconut cream: Strain milk to remove coconut, you should obtain 4 cups, if necessary add a little milk to obtain 4 cups. Discard coconut. Bring milk, salt and first listed 1/2 cup sugar to a boil.
  11. In a separate bowl combine yolks, water and cornstarch and whisk well. Add second listed 1/2 cup sugar and vanilla and whisk until very well blended.
  12. When milk boils, pour egg yolk mixture into milk and using a firm whisk stir vigorously until milk boils again and mixture thickens like mayonnaise and makes thick bubbles. .
  13. Remove from heat, remove whisk and cover cream with plastic food film touching custard. Place saucepan in bowl filled with cold water. After a few minutes remove water and replace with fresh cold water and ice cubes. (This will cool cream fast and prevent bacteria growth).
  14. Slice cooled cake horizontally in 3 equal layers using a serrated knife. Place one cake layer on a serving tray. Using a pastry brush, brush one third of the rum syrup onto the cake layer.
  15. Spread half of the vanilla coconut cream on the moistened cake. Top with another cake layer. Brush with another third of rum syrup. Cover with remaining vanilla coconut cream. Top with remaining cake layer and brush with remaining syrup. Place in refrigerator.
  16. For meringue: Combine egg whites, sugar, water and vanilla in bowl and place over a saucepan filled with simmering water. Whisk fast and continuously until a thermometer registers 140°F. Remove from heat and whip until lukewarm and meringue is stiff.
  17. Spread on surface of cake using a spatula. Cut in desired size and serve. Keep cake refrigerated.
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