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Pastel Borracho (Colombian-Style Drunken Cake)

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
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