Ingredients of a Woman » 14 Days of Aphrodisiac Dishes, Food Marathons, Home Ingredients, In the Kitchen » 14 days of Aphrodisiac Dishes -#9 Superb Guava Cake with Grand Marnier Cream

14 days of Aphrodisiac Dishes -#9 Superb Guava Cake with Grand Marnier Cream

     
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.

   
Ready, let’s go.
Heat the oven to 325°F.
Sift together the flour, baking powder and a pinch of salt.

      
Cut the guavas into halves.

      
Drain and scoop out the pulp.

      
Pretty!

    
Save the pulp in a bowl.

      
Pour in the Grand Marnier.

     
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.

      
Add 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.

      
It should look like this:

      
Pour 3/4 of the batter into an oiled cake pan, already buttered and lightly flour.

      

    
Place the guavas in halves, on top of the batter, about 20 guavas (40 halves. Math teacher talking).

      
Now, carefully pour the rest of the batter on top of the guavas.

     
Bake until cake is golden brown and a cake tester (I used a knife as my tester) comes out clean, about 35 to 40 minutes.

      
Remove cake from oven. Let it cool completely in the pan.

      
Now for the cream.
In another bowl add the sour cream.

     
Strain the marinated guava pulp. We only need the liquid.

      
Add 1/8 cup of sugar, a ¾ cup of the guava syrup and whisk.

      
Remove the cake from the pan and decorate with slices of guava.

      
Serve on top of the Grand Marnier cream.

   
Enjoy it!
Alba

     
Ingredients
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

      
Preparation
-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.

   
Enjoy it!

Filed under: 14 Days of Aphrodisiac Dishes, Food Marathons, Home Ingredients, In the Kitchen · Tags: , , ,

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