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    My Colombian Recipes » Recipes » Desserts » Pastel Borracho (colombian-style Drunken Cake)

    Pastel Borracho (Colombian-Style Drunken Cake)

    May 11, 2023 by Erica Dinho · 12 Comments

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    Pastel Borracho translates to drunken cake.This dessert is very easy to make, moist, rich and perfect for any occasion.

    Pastel Borracho (Colombian-Style Drunken Cake)Pin

    What is Pastel Borracho?

    It is basically rum-soaked sponge cake, top with prunes and creme Anglaise. The rum syrup makes this cake rich and incredibly moist, without being soggy, and has a wonderful texture. This dessert is very popular in Colombia and other Latin American countries, every region and family has its own variation. This is my grandmother's recipe.

    Pastel Borracho is the perfect cake for just about any occasion or celebration. It's very easy to make and you can use store bought sponge cake for the base.

    Pastel Borracho (Colombian-Style Drunken Cake)Pin

    How to Make Pastel Borracho

    I made my sponge cake (bizcochuelo) from scratch and you can find the recipe here. But if you don't want to bake it, you can use a store bought pound cake or sponge cake instead and that will make this cake recipe even easier.

    Pastel Borracho (Colombian-Style Drunken Cake)Pin

    To make the Creme Anglaise

    • Place the evaporated milk, cream, vanilla extract, yolks and sugar in the blender until well combined.
    • Bring the mixture to simmer over low heat in a small sauce pan. Stir often until custard thickens, about 7 minutes (do not let it boil). Strain sauce into a bowl. Cover and place in the fridge until ready to use.
    Pastel Borracho (Colombian-Style Drunken Cake)Pin

    To Make the Rum Syrup:

    • In a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves. Remove from the heat and stir in the rum and prunes.
    Pastel Borracho (Colombian-Style Drunken Cake)Pin
    Pastel Borracho (Colombian-Style Drunken Cake)Pin

    To Assemble the Drunken Cake

    • Using a serrated style knife, cut the cake in half horizontally. Place 1 layer on a plate.
    • Drizzle ½ of the rum syrup over the top, then drizzle half of the creme anglaise and top with half of the prunes.
    Pastel Borracho (Colombian-Style Drunken Cake)Pin
    Pastel Borracho (Colombian-Style Drunken Cake)Pin
    • Top with another cake layer and repeat with the rest of syrup, creme anglaise and prunes.
    • Serve immediately, or cover with a cake cover and refrigerate until ready to serve.
    Pastel Borracho (Colombian-Style Drunken Cake)Pin
    Pastel Borracho (Colombian-Style Drunken Cake)Pin

    Notes & Tips

    *Use your favorite and good quality rum for this cake.

    *Serve it with vanilla ice cream or whipped cream on the side.

    *If you don't like prunes, just omit them. Keep the cake in the fridge until ready to serve.

    Pastel Borracho (Colombian-Style Drunken Cake)Pin

    More Cake Recipes

    Torta Negra Envinada (Black Cake)

    Tres Leches Cake

    Chocolate and Dulce de Leche Cake

    Coffee Flavored Cake

    Pastel Borracho (Colombian-Style Drunken Cake)Pin
    Pastel Borracho (Colombian-Style Drunken Cake)Pin

    Pastel Borracho Recipe (Colombian-Style Drunken Cake)

    Erica Dinho
    4.92 from 12 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Colombian
    Servings 6 servings
    Calories 604 kcal

    Ingredients
     

    • 1 sponge or pound cake
    • ¾ cup granulated sugar
    • ¾ cup of water
    • ½ cup dark rum
    • 1 cup of pitted prunes
    • 1 cup evaporated milk
    • 1 cup whipping cream
    • 1 teaspoon vanilla extract
    • 4 large egg yolks
    • 5 tablespoons of granulated sugar

    Instructions
     

    To make the creme anglaise:

    • Place evaporated milk, cream, vanilla extract, yolks and sugar in the blender until well combined.
    • Bring the mixture to simmer over low heat in a small sauce pan. Stir often until custard thickens, about 7 minutes (do not let it boil). Strain sauce into a bowl. Cover and place in the fridge until ready to use.

    To make rum syrup:

    • In a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves. Remove from the heat and stir in the rum and prunes.

    To assemble:

    • Using a serrated style knife, cut the cake in half horizontally. Place 1 layer on a plate. Drizzle ½ of the rum syrup over the top, then drizzle half of the creme anglaise and top with half of the prunes.
    • Top with another cake layer and repeat with the rest of syrup, creme anglaise and prunes.
    • Serve immediately, or cover with a cake cover and refrigerate until ready to serve.

    Nutrition

    Calories: 604kcalCarbohydrates: 90gProtein: 10gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 227mgSodium: 380mgPotassium: 456mgFiber: 2gSugar: 71gVitamin A: 1228IUVitamin C: 1mgCalcium: 214mgIron: 2mg
    Keyword Cake
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!

    More Breads and Cakes Recipes

    Torta De Arequipe (Dulce De Leche Cake)Colombian BuñuelosRollo Rojo De Guayaba (Colombian Red Roll Cake With Guava)Tres Leches De Mandarina (Tangerine Three Milks Cake)Pear Upside Down Cake
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Joan Nova

      May 22, 2013 at 6:05 pm

      5 stars
      I'm not much of a dessert eater, but this looks delicious to me. Reminds me of the Bacardi Rum Cake and I love the prunes.

      Reply
    2. Belinda @zomppa

      May 23, 2013 at 6:02 am

      5 stars
      A drunken cake sounds like it should be enjoyed all the time.

      Reply
    3. Evelyne@cheapethniceatz

      May 23, 2013 at 1:58 pm

      5 stars
      You had me at rum infused lol. This cake looks awesome.

      Reply
    4. Heather @girlichef

      May 23, 2013 at 7:59 pm

      5 stars
      This looks absolutely amazing! I know my hubby would love, I really need to give it a go!

      Reply
    5. grace

      May 24, 2013 at 7:48 am

      5 stars
      sponge cake is most definitely aptly named, as it just soaks up whatever liquids touch it. that rum syrup sounds awesome!

      Reply
    6. Jeannie

      May 24, 2013 at 10:43 am

      5 stars
      Reminds me of dulce de leche cake with all the soaking involved! Looks delicious!

      Reply
    7. lisaiscooking

      May 25, 2013 at 10:57 am

      5 stars
      The creme anglaise looks so good drizzled over this cake! I'm wishing I could have a piece for breakfast right now.

      Reply
    8. Ivy

      May 26, 2013 at 8:18 am

      5 stars
      You are making me drool. Wish I had some right now 🙂

      Reply
    9. Jose Lopez

      August 05, 2013 at 6:49 pm

      5 stars
      I would like to know what is the name of the pan you used. I have been trying to find the pan that my Colombian friend used to use. He places the ingredients inside a pan/oven covered onto the stove top. What is the name and the brand of the pan/oven used to cook cakes.

      Reply
    10. Carlos

      September 11, 2015 at 10:09 am

      5 stars
      Las recetas maravillosas pero me llegan en ingles y yo no hablo ese idioma

      Reply
      • Erica Dinho

        September 11, 2015 at 4:27 pm

        5 stars
        Carlos, aquí te puedes subscribir en español https://madmimi.com/signups/subscribe/106816

        Reply
    11. Alan Bowman

      May 12, 2023 at 6:27 am

      4 stars
      Eating prunes can often have unwanted consequences due to their laxative effect so I would replace them with either raisins or fresh ripe plums.

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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