Bienmesabe cake
This recipe is from episode 8 of Bakeology with comedian and self-confessed food nerd, Ivan Aristeguieta.
I love discovering new foods and bakes, so was thrilled that my chat with Ivan uncovered so many Venezuelan dishes, including this incredible cake.
Bienmesabe is a cake that has its origins in Spain and is popular in Venezuela. It translates to ‘it tastes good to me.’ And let me tell you, this cake lives up to its name.
This version is a cloud-light sponge soaked in a coconut rum syrup, filled with a coconut custard and then covered in torched Italian meringue. I readied myself for a sugar rush before my first bite of this cake, but was instead welcomed with a delicate coconut cloud in my mouth. It’s an utter delight to eat, and so very hard to stop at a single slice.
A couple of things to keep in mind when you make this cake:
The custard needs time to chill and set before you assemble the cake, so I recommend making the custard at least the day before you assemble the cake (up to three days before)
The sponge here is so ridiculously light, and can absorb more liquid than you think - so don’t be scared to use all the syrup in the recipe.
When soaking the cake, it absorbs the syrup easier if you level both cakes. However, if you want to keep the dome on the top layer (like I did) use a skewer to poke lots of holes in the cake for the syrup to soak into. You’re covering the cake in meringue, so you won’t see the poke-holes in the finished cake.
Once assembled, this cake needs to chill in the fridge for at least 4 hours, or overnight. If chilling for more than 4 hours, place the cake in a sealed container.
Watch my how-to video on Instagram
INGREDIENTS
Coconut custard filling
400g can of coconut milk (full fat)
3 egg yolks (keep the egg whites to use for the meringue below)
60g caster sugar
140ml water
30g corn flour and 30ml water to create a slurry
Pinch of sea salt flakes
Cake
6 eggs, separated, room temperature
¼ tsp cream of tartar
160g caster sugar
1 tsp vanilla
200g plain flour
1 tsp baking powder
20g melted butter
Pinch of salt
Coconut rum syrup
75ml coconut rum (replace with coconut milk if you’d rather keep things alcohol-free)
100ml coconut milk
80ml water
80g caster sugar
Italian meringue
3 egg whites (from separated eggs from coconut custard filling)
150g sugar
85ml water
To finish (optional)
Toasted shredded coconut
Equipment
Two 20cm cake tins
Digital or candy thermometer (for the meringue)
METHOD
Coconut custard filling
To make the coconut custard, place the coconut milk, egg yolks, sugar, water and salt into a small saucepan. Place on the stove on a low/medium heat and whisk to dissolve the sugar and combine the egg yolks.
Combine the corn flour and water to create a slurry, and then pour this into the coconut milk.
Keep gently whisking on a low/medium heat until the coconut milk starts to thicken. Its ready once it's the consistency of a thick custard and coats the back of a spoon and just starts to bubble. You should be able to draw your finger across the back of the spoon and the line remain. It took about 8-10 mins for my mix to get to this point.
Remove from the heat and pour into a medium heat-proof bowl. Cover with plastic wrap touching the surface of the custard and chill for at least 4 hours, ideally overnight. If you’re in a hurry, pour the custard on a clean baking tray and cover the surface with plastic wrap touching the surface and chill. It should be cold enough to use in about 60-90 minutes.
Cake
Preheat the oven to 180 degrees Celsius. Grease two 20cm cake tins. Line the bottom with baking paper and then lightly flour the sides. Don’t line the sides with baking paper. Set the tins aside.
Separate your six eggs.
In the bowl of a stand mixer with the whisk attachment, whisk the egg whites and cream of tartar to medium peaks, then gradually add the sugar a tablespoon at a time, until all the sugar is added and you have a glossy, stiff meringue – about 5-7 minutes.
In a separate bowl, gently whisk the egg yolks and vanilla to combine, and then add to the meringue. Whisk on medium to combine for 5-10 seconds.
Melt the butter in the microwave and set aside to cool slightly.
In a separate, large bowl, sift the flour and baking powder and add a pinch of salt. Sift half the flour over the meringue and gently fold with a whisk or spatula to combine. Sift the remaining flour and gently fold until almost fully combine.
Pour the slightly cooled butter around the edge of the bowl and gently fold in.
Once fully combined, divide evenly between your prepared cake tins and bake for 15-18 minutes. Your sponge is cooked when it springs back when you lightly press the centre of the cake, and the top of the cakes are a light, golden colour.
Once baked, leave to cool in the tin for 2 minutes. Run a spatula or butter knife around the edge of the cake tin to release it from the tin and invert the cake onto a cooling rack to cool to room temperature.
Coconut rum syrup
Add the water and sugar in a small saucepan and place over a medium heat, whisking, to dissolve the sugar. Once dissolved, turn up the heat and bring the syrup to the boil.
Turn the heat down and simmer for 3-5 minutes.
Remove from the heat and whisk in the coconut milk and rum (if using). Set aside until you’re ready to assemble.
Italian meringue
Place your egg whites in the bowl of a stand mixer with the whisk attachment.
Place the sugar and water into a small saucepan over a medium heat. Whisk to dissolve the sugar, and then turn up the heat to bring to the boil. Continue boiling until the syrup reaches 114 degrees on a digital thermometer.
When the sugar syrup reaches about 108-110 degrees, start whisking the egg whites to stiff peaks and then, when the syrup reaches 114 degrees, slowly pour in the syrup between the bowl and the whisk, making sure the syrup doesn’t hit the whisk.
Whisk until the meringue is stiff and glossy. Leave to cool to room temperature.
Assemble
Level one of the cakes and spoon over half of the cooled syrup to soak the sponge.
Pipe a ring of meringue around the outside edge of the cake, and then fill with the custard.
Level other cake, soak with the remaining syrup and then gently place on top of the custard meringue layer, levelled side facing down.
Spread a thin layer of meringue on the top and sides of the cake. Use a gentle hand, as the cake is very light and prone to moving.
If you have one, blow torch the meringue and then place the cake in the fridge for at least 4 hours (or overnight in a sealed container) before serving.
Sprinkle the toasted coconut over the slices of cake when you serve.
This cake is best eaten after the assembled cake has chilled in the fridge for 3-4 hours, or the day after chilling overnight in a sealed container. A cut cake will keep in the fridge in a sealed container for up to three days.
