Fresh Mexico_ 100 Simple Recipes for True Mexican Flavor - Marcela Valladolid [51]
Seed and coarsely chop half of the guavas (they may fall apart slightly). Set the chopped guavas aside. Put the seeds in a blender and add the remaining guavas, the cream cheese, and 1 cup of the reserved syrup. Blend until the mixture is smooth. Strain the mixture into a large bowl, whisking the mixture in the strainer to extract as much of the liquid as possible. (Discard the solids.) Gently mix in the chopped guavas.
Place 1 cake layer, flat side up, on a platter. Brush 3 tablespoons of the remaining reserved syrup over the cake. Spread half of the guava filling over the top. Top with a second cake layer, brush with 3 tablespoons syrup, and spread with the remaining guava filling. Top with the third cake layer. Refrigerate until ready to frost. (Reserve the remaining syrup for another use; see.)
To make the cream cheese frosting, use an electric mixer to beat the cream cheese, butter, and vanilla together until light and fluffy. Gradually beat in the powdered sugar. Cover and refrigerate for 25 minutes, or until firm enough to spread.
Spread the frosting over the top and sides of the cake. Coat the sides of the cake with the pistachios. (The cake can be prepared 2 days ahead. Cover and refrigerate.)
Cut into slices, and serve.
GUAVA SUGAR SYRUP
By no means discard the guava sugar syrup that you have left over after making the cake. It will keep in the refrigerator for weeks and can be used anywhere simple syrup is used, from soaking cakes (as it is used in this recipe) to cooking fruit to adding to frostings or sweetening drinks. Try sweetening freshly squeezed lime juice with the syrup for a refreshing guava lemonade, or pour a little into a martini shaker with some rum and strawberry puree for a Latin strawberry daiquiri. Or if you want to get really adventurous, cook it all the way down to a caramel color and add a little heavy cream for a guava-scented caramel!
MEXICAN CHOCOLATE SOUFFLÉ
SERVES 8
1 tablespoon unsalted butter, melted
Four 3.1-ounce disks Ibarra chocolate, coarsely chopped
6 tablespoons (¾ stick) unsalted butter
6 large egg yolks
6 large egg whites
¼ cup sugar
As we well know, chocolate has been around for a very long time, dating all the way back to pre-Columbian Mexico. Once considered a gift from the gods by the Mayans, and after being introduced to Europe, reserved for Spanish royalty, chocolate has become a worldwide favorite when preparing desserts. You’ll find it in cakes, tarts, dessert sauces, and soufflés, as you see here. Mexican chocolate, available in Latin markets and some supermarkets, is flavored with cinnamon, almonds, and vanilla. It makes for an unmistakable—and irresistible—soufflé.
Preheat the oven to 400°F. Brush eight ½-cup ramekins or custard cups with the melted butter.
Set a large metal bowl over a saucepan of simmering water, add the chocolate and the 6 tablespoons butter to the bowl, and stir until the mixture is melted and smooth (the mixture will be a little grainy). Remove the bowl from the heat and let the mixture cool slightly. Then whisk in the egg yolks.
Using an electric mixer, whip the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold the whites into the chocolate mixture in three additions. Divide the chocolate batter among the prepared ramekins.
Bake the soufflés for 16 to 18 minutes, or until they are puffed but the centers still jiggle slightly. Serve immediately.
APRICOT TEQUILA ICE CREAM
SERVES 6
6 ounces dried pitted apricots, diced (1½ cups)
⅓ cup golden tequila
1 vanilla bean, split in half lengthwise
3 cups heavy cream
6 large egg yolks
6 tablespoons sugar
Tequila makes a tangy partner for sweet apricots in this fresh take on ice cream. Although nothing compares to the flavor and texture of ice cream made from scratch, you can take a shortcut and simply fold the tequila-soaked apricots into a half gallon of softened vanilla-bean ice