Nicaraguan Christmas Cake

As we all know that the month of December brings fun and joy along with it and the atmosphere is so festive that you just don't feel like being left out .

 This month for baking-partners-challenge  too we were given such delicious options like Traditional Yule Log and Nicaraguan Cake by Swathi  which were perfect to bring in this festive mood . Nicaragua is a country in Central America and corn is extensively used in their cuisine. In this cake too the custard as well as the cake makes use of cornstarch and so decided to give it a try.

 I was also fascinated by the unusual method of custard making in which we had to boil the custard instead of being gentle and careful. In normal custard if you overheat it then the custard curdles . Whereas in this you actually had to boil the custard for 2 minutes to make it thick. So here I am finally with this beautiful cake . We enjoyed the cake thoroughly.

I have actually used half the measurements given below.

Thanks Swathi for this lovely recipe.

Original Recipe : seriouseats

Ingredients :

For the Cake :

1 cup.....................cornstarch
1 cup....................maida
1 tbsp...................unsalted butter ( I used homemade loni)
4 tsp....................baking powder
2 tsp...................cocoa powder
1/2 tsp................cinnamon powder
6 eggs...............yolk and white separated ( at room temp)
1 n 1/2 cup ........sugar
1/2 cup...............milk
1/2 tsp................salt
1 tsp...................vanilla essence


For the Sopa Borracha Syrup :

6 cups ...................water
3 cups ....................sugar
2 " ........................cinnamon stick
10 to 15 ...............cloves
1 tbsp.....................lemon peel ( remove the white pith)
3 /4 cup................rum
1/2 cup ...............raisins
12 .....................prunes


For the Manjar Custard :

4 cups .................milk
2 tbsp..................cornstrach
1 cup.................sugar
1 ".....................cinnamon stick
4 ....................egg yolks
2 tbsp.............chilled n cubed butter
1 tsp................vanilla essence
1/8 tsp..............salt

Method :

For the Cake :

In a pan dry roast cornflour till fragrent and aromatic ( for 5 to 8 minutes )

Blend together cornflour, maida, baking powder and cocoa powder in a processor .

In a bowl beat the egg whites and salt till soft peaks form.

Now gradually add sugar and beat till stiff .

Add  yolks to whites and beat till just mixed.

Now add flour mixture in 3 to 4 parts alternating with milk .

Add Vanilla and mix till just combined don't over do the mixing part.

Put this in a greased tin and bake at 180 degrees for 35 to 40 minutes in a preheated oven.

Cool the cake completely.






For the Syrup :

In the meanwhile prepare the syrup .

Boil water, sugar, cloves, cinnamon and lemon peels .

Let the water reduces to 4 cups . ( takes about half an hour )

Strain and discard the solids .

Add rum, raisins and prunes and let the syrup cool.

Again  strain it and keep raisins and prunes aside.






For the custard :

Boil milk along with cinnamon .

In another pan take sugar, cornflour, yolks , salt and mix very well.

Add 1/4 cup hot milk while beating vigorously .

Then add remaining milk beating all the while but not vigorously.

Again add the cinnamon and boil ( while continuously beating ) till mixture thickens .

It should be the consistency of yogurt.




Boil for some more time and switch off the gas.

Add butter and vanilla.

Take it in a bowl , plastic wrap it and chill for 2 to 3 hours


Assembling the cake :

Poke the cake on all sides with a fork.

Pour the prepared syrup uniformly and let it absorb completely.

Spread the chilled custard evenly on the top .

Decorate with raisins and prunes.

Chill before serving.

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