Venezuelan Black Cake Recipe - quearepas
The preparation of the Torta Negra Venezolana involves combining and macerating raisins, apricot kernels, dates and rum to enhance the flavor. In addition, essential steps are followed to achieve a perfect sponge cake and then the macerate and the sponge cake are fused to create a delicious harmony of flavors and aromas.
Ingredients
For the macerate
- 60 gr Seedless raisins
- 60 gr Apricot Orejones
- 60 gr Seedless dates
- 250 ml Ron
For the cake
- 6 Unit Eggs
- 300 gr Butter
- 125 gr Brown Sugar
- 125 gr White Sugar
- 1 tbsp Unsweetened cocoa powder
- 1/2 tbsp Powdered cloves
- 1/2 tbsp Cinnamon powder
- 1/2 tbsp Vanilla essence
- 325 gr Leavening wheat flour
- 2 tbsp Baking powder (baking powder)
- 60 gr Rolled almonds
- 60 gr Ground walnuts
Instructions
Preparation of the macerate
- Prepare the ingredients: Carefully weigh the seedless raisins, apricot dried apricots and seedless dates. Make sure they are in small, manageable pieces.
- Combine the ingredients: In a large bowl, place the raisins, apricot kernels and dates. Pour the rum over the ingredients until completely covered. Be sure to use a good quality rum for richer flavors.
- Mix and cover: With a spoon or spatula, gently mix the ingredients so that they soak evenly in the rum. Then cover the container with plastic wrap or an airtight lid and let it sit for at least 24 hours. During this time, the flavors will meld and the macerate will reach its full potential.
Preparation of the cake
- Beat the eggs: In a large bowl, beat the eggs until light yellow and frothy. You can use an electric mixer or do it by hand with a wire whisk.
- Add the butter and sugars: Add the room temperature butter, brown sugar, and white sugar to the bowl with the beaten eggs. Continue beating until you get a smooth and homogeneous mixture.
- Add the dry ingredients: Add the unsweetened cocoa powder, clove powder, cinnamon powder, and vanilla essence to the mixture. Mix well to make sure all the ingredients are evenly distributed.
- Sieve the flour and yeast: Sift the self-rising wheat flour and the two tablespoons of biscuit yeast (baking powder) over the mixture. This will help prevent lumps and ensure a light texture to the cake.
- Add the almonds and walnuts: Add the sliced almonds and ground walnuts to the cake batter. Mix gently so that they are evenly distributed in the dough.
Union of the macerate and the biscuit
- Prepare the pan: Grease and flour a suitable size cake pan. Be sure to cover all surfaces to prevent the cake from sticking to the pan during baking.
- Combine the mash and cake: Gently pour the mash over the cake batter and use a spatula or spoon to carefully mix until fully integrated. Make sure all the ingredients are evenly distributed.
- Pour the batter into the pan: Transfer the cake mix and mash to the prepared pan. Smooth the surface with a spatula to even it out and ensure the cake cooks evenly.
- Once you have combined the mash and the squint, the cake is ready to be baked following the specific temperature and time directions in the recipe.
Video
Notes
Nutritional information
The nutritional information for the Venezuelan Black Cake may vary slightly depending on the specific recipe and the servings served. Below is a general approach based on the mentioned ingredients: Serving Size: 1 slice (about 100 grams) Calories: 380 kcalTotal fat: 18 g
- Saturated fat: 8g
- trans fat: 0g
Cholesterol: 70mg
Sodium: 180mg
Total Carbs: 50g - Dietary fiber: 2 g
- Sugars: 32g
Proteins: 4g