Pastel Borracho Recipe (Colombian-Style Drunken Cake)

Looking for a dessert for this Memorial Day weekend? How about Pastel Borracho? Pastel Borracho 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. I made my sponge cake (bizcochuelo) from scratch and you can

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- To make the creme anglaise: ---
2. 2Place evaporated milk, cream, vanilla extract, yolks and sugar in the blender until well combined.
3. 3Bring 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. 5In 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. 7Using 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. 8Top with another cake layer and repeat with the rest of syrup, creme anglaise and prunes.
9. 9Serve immediately, or cover with a cake cover and refrigerate until ready to serve.