Venezuelan Bienmesabe Recipe - quearepas.com
Venezuelan Bienmesabe is a traditional dessert with a smooth and creamy texture. It is prepared by mixing condensed milk, grated coconut, almonds and egg yolks, and cooked to a pudding-like consistency. Refrigerate for a few hours before enjoying this delicious dessert that combines tropical flavors and sweetness.
Ingredients
For the sponge cake sheet
- 4 unit Fresh eggs
- 1 tbsp Vanilla
- 1 Pizca Salt
- 120 gr Sugar
- 1 unit Orange or lemon zest
- 60 gr Unprepared all-purpose wheat flour
- 60 gr Cornstarch
For the coconut pastry cream
- 4 cups Coconut milk
- 1 cup Sugar
- 1 pizca Salt
- 1 unit Cinnamon stick
- 6 units Egg Yolks
- 1/3 cup Cornstarch
- 1/3 cup Wheat flour
- 1/3 cup Unsalted butter
- 1/2 tbsp Vanilla extract
- 1/4 tbsp Orange extract
For the basic syrup
- 1 cup Water
- 1 1/4 gr Sugar
- 1/2 cup White or aged rum
For the meringue
- 6 units Egg whites
- 420 gr Sugar
- 1/4 tbsp Salt
Instructions
Preparation of the sponge cake
- The first thing to prepare is the sponge cake of 4 eggs of about 40 by 28 cm, let stand completely.
Preparation of coconut cream
- Place 3 1/2 cups of coconut milk, 1 cup of sugar, a pinch of salt, and a cinnamon stick in a saucepan over medium-high heat. After boiling let it boil for about 5 minutes.
- In another container place 6 egg yolks, 1/2 cup of coconut milk, 1/3 cup of cornstarch and 1/3 cup of wheat flour. Sift the flour and cornstarch to avoid lumps. Mix everything until a homogeneous and uniform mixture is obtained.
- Remove the mixture from the heat and remove the cinnamon stick. Now mix the two mixtures together while stirring very well.
- Turn off the heat and add 1/3 cup unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon orange extract. Then strain this mixture to remove any lumps and cover with plastic wrap until completely cooled.
Preparation of basic syrup
- Place 1 cup of water, 1 1/4 cup of sugar in a pot and let it boil for about three minutes. Add 1/2 cup of rum
Assembly of the bienmesabe
- Place a layer of sponge cake on the mold and then a layer of syrup. On top of this we place a third of the coconut cream, distributing it evenly. Add a layer of grated coconut.Repeat this process until all the ingredients are used up. Then cover with plastic wrap and place in the refrigerator for at least 4 hours.
Preparation of meringue
- In a container place 6 egg whites, double the sugar by weight, 1/4 teaspoon of salt. We mix and then we take to the bain-marie, we continue mixing until all the sugar is diluted. We take to the mixer.
Bienmesabe decoration
- Remove from refrigeration, disassemble and with the help of a pastry bag proceed to decorate.
