Hola Josianne! here is the recipe I have for Bienmesabe. Bienmesabe is translated literally "it tastes good to me" and its a sponge cake layered with coconut cream filling and topped with meringue, is a very delicious dessert from Venezuela. Its not an easy one but its my mom's recipe and when she makes it its the Best Bienmesabe ever, I have never made it myself...but the next opportunity I have I will make it to see how it goes and share with you my results.
- 6 eggs, separated
- 2 cups sugar
- 3 cups flour
- 1 tablespoon baking powder
- pinch salt
- 1 cup milk
- 50 gr (about 2 tablespoons) unsalted butter, melted, cooled and mixed with the milk
- 6 egg yolks
- 1 cup sugar
- 1 liter coconut milk (2 1/2 400ml cans)
- 1 cup water
- 1 cup sugar
- 1 tablespoon rum (optional)
- 6 egg whites
- pinch salt
- 1/8 teaspoon cream of tartar
- 1 1/4 cups sugar
- cinnamon powder or toasted coconut to finish
First we make the sponge cake. Turn the oven at 350. Butter and flour a 9x13x2 rectangular pan. Beat the egg whites until soft peaks, then add the sugar little by little and the yolks one by one. In a separate bowl mix the flour, baking powder and salt. Add the flour mixture to the eggs mixture with a wooden spoon folding delicately so the eggs wont loose the air. Add the butter and milk mixture. Be careful not to over mix. Add to the pan and bake for 40-50 minutes or until a knife inserted in the middle comes out clean. Let it cool.
While the cake cools prepare the cream filling. Mix the egg yolks and sugar in a bowl until pale and thick. Heat the coconut milk until almost boiling point (be careful not to let it boil over!). Carefully mix the egg mixture with the hot milk little by little. Once all the milk is mixed into the eggs return the cream to the pan and cook in a medium heat stirring constantly until it thickens for about 5 minutes. Set it aside covered to cool down.
Prepare the simple syrup. Heat the water and sugar until all sugar is dissolved. Off the heat add the rum and let it cool.
Cut the sponge cake in half lengthwise, so you have two layers of cake. To assemble divide the cream in three parts. Place the first layer of cream in your serving plate (its usually served in a rectangular glass plate) add a layer of cake and top with simple syrup enough to cover (this will keep the cake moist and flavorful). Add another layer of cream and another of cake. Finish with simple syrup and cream. Cover and set aside in the refrigerator. When ready to serve prepare the meringue topping.
Meringue topping. Start beating the egg whites, when they start to form bubbles add the salt and cream of tartar (this will stabilize them). Beat until soft peaks then start to add the sugar little by little until glossy and stiff peaks form, being careful not to over beat the meringue. Preheat the broiler. Top the Bienmesabe with the meringue and broil it a few seconds or 1 minute until the meringue is golden brown. Usually my mom skips this step and serves the meringue just out of the mixer, you choose what you like or feel more comfortable with. At the end sprinkle with cinnamon or toasted coconut. I have seen that some people add toasted coconut also between the cake layers, I left that to you according to your taste. Let me know how it goes!