cake de nata cubano cuban cream cake
Super moist and delicious traditional cuban cream cake made for special occasions, especially birthdays. This recipe was used by my great grandmother and she passed it down to me. She liked homemade merengue frosting on it but I like to use a cream cheese whipped cream frosting. The filling can be anything you like, make it your own!
prep time
15 Min
cook time
30 Min
method
---
yield
Depends on slices - about 8
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups heavy whipping cream
- 3 - eggs
- 1 1/2 teaspoons pure vanilla extract
How To Make cake de nata cubano cuban cream cake
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Step 1Preheat oven to 350 degrees.
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Step 2Take 2 9 inch round pans, grease and powder them with flour to prevent sticking.
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Step 3Sift all the dry ingredients into a bowl to incorporate them well.
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Step 4In a separate bowl, whip the cream until thickened.
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Step 5In a separate bowl, beat eggs until slightly frothy and then delicately fold them into the cream.
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Step 6Add the dry ingredients a bit at a time into the cream and eggs mixture, folding them gently.
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Step 7Add vanilla extract into the mix and fold until incorporated.
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Step 8Pour batter into the prepared pans and bake for about 30 minutes. The cake is done when a toothpick inserted in the middle comes out dry.
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Step 9Let the cakes cool before attempting to remove them from the pans.
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Step 10You can use your favorite frosting and filling!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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