If I were to describe guava in two words they would be super fruity sweet. Ok, maybe three words, mmhhh…I probably need more than that. This precious aphrodisiac also has a delicious fragrance lemony-sweet like. Guavas are often classified as super fruits. Rich in vitamins A and C. One guava fruit could contain over four times the amount of vitamin C found in a single orange. Their seeds are rich in omega-3 and omega-6.
Here are the ingredients for the cake:
1 can of guavas in syrup, ¾ cup of butter, 1 can sweetened condensed milk, 4 eggs (yolk and white separated), 1 ¾ cup sifted flour, 1 teaspoon sifted baking powder, a pinch of salt.
And for the Grand Marnier cream, we need: ¾ cup Sour cream, the juice of two limes, 4 tablespoons of Grand Marnier and 1/8 cup sugar.
Remove cake from oven. Let it cool completely in the pan.
1 can of guavas in syrup (about 20 guavas)
2/3 cup guava syrup
¾ cup of butter
1 can sweetened condensed milk
4 egg yolks
1 ¾ cup sifted flour
1 teaspoon sifted baking powder
4 white eggs
Pinch of salt
For the Grand Marnier Cream
¾ cup Sour cream
2 limes (the juice)
4 tablespoons of Grand Marnier
1/8 cup sugar
-Heat oven to 325°F.
-Sift together flour, baking powder and a pinch of salt.
-Cut the guavas into halves, drain and scoop out the center.
-Save the cores in a bowl. Pour in the Grand and the lime juice. Whisk. Let it marinate, while baking the cake.
-Place the butter in a large bowl and beat on medium high until pale, about 5 minutes.
-Gradually add the sweetened condensed milk, and the egg yolks. Keep beating until very pale and puffy, 5 to 7 minutes.
-Reduce speed to medium low, and add the flour, alternating with the guava syrup, ending with the flour. Set aside.
-In a clean bowl, whip the egg whites on medium speed until soft peaks form.
-Fold in the whites very carefully into our initial batter, try not to deflate it.
-Pour into an oiled cake pan, with butter and lightly flour.
-Place the guavas in halves, on top of the batter, about 20 guavas (40 halves).
-Bake until cake is golden brown and a cake tester (I use a knife as my tester) comes out clean, about 35 to 40 minutes.
-Remove cake from oven. Cool completely in pan.
For the Grand Marnier cream:
-Add the sour cream to a mixing bowl.
-Strain the marinated guava pulp. Add the sugar, and ¾ cup of the guava syrup.
-Serve the cake on top of the cream.