Receta de Pastel Borracho (Estilo Colombiano)

Ingredientes

• 1 sponge or pound cake
• 3/4 cup granulated sugar
• 3/4 cup of water
• 1/2 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

Preparación

1. 1

   --- To make the creme anglaise: ---

2. 2

   Place evaporated milk, cream, vanilla extract, yolks and sugar in the blender until well combined.

3. 3

   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.

4. 4

   --- To make rum syrup: ---

5. 5

   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.

6. 6

   --- To assemble: ---

7. 7

   Using a serrated style knife, cut the cake in half horizontally. Place 1 layer on a plate. Drizzle 1/2 of the rum syrup over the top, then drizzle half of the creme anglaise and top with half of the prunes.

8. 8

   Top with another cake layer and repeat with the rest of syrup, creme anglaise and prunes.

9. 9

   Serve immediately, or cover with a cake cover and refrigerate until ready to serve.