Panama cake recipe

Panama Cake recipe

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Recipe intro

The Panama cake recipe is a delightful dessert that originated in Panama, known for its rich and moist texture. This cake is made with a combination of simple ingredients such as flour, sugar, eggs, butter, and vanilla extract. The batter is mixed until smooth and then baked to perfection, resulting in a golden brown cake that is incredibly tender. Topped with a dusting of powdered sugar or a drizzle of chocolate ganache, this classic cake is sure to be a crowd-pleaser.

Keywords: Panama cake, recipe, dessert, moist, golden brown.

Panama cake recipe details

Panama cake recipe, recipe Rating: 4.4
Number of votes:88 

Ingredients

	For the topping:
200 g	dark chocolate
150 ml	evaporated milk
50 g	icing sugar
20 g	coconut oil
2 tbsp	rum
	For the sponge cake:
50 g	dark chocolate
6	eggs
1 pinch(es)	salt
250 g	sugar
100 g	almonds, ground
100 g	flour
	For the brittle:
50 g	icing sugar
100 g	almonds, chopped
	To garnish:
	cape gooseberries

Instructions

For the topping:
Roughly chop the chocolate and melt in a mixture of the evaporated milk, icing sugar and coconut oil over low heat while stirring. Take from heat and keep cool for 2 hours.

Preheat the oven to 175°C. Line a springform pan with 24cm in diameter with parchment paper.

For the sponge:
Grind the chocolate. Separate the eggs. Whisk the egg whites until stiff. Beat the egg yolks and the sugar until creamy and pale yellow in colour. Stir in the almonds and the chocolate. Spoon the beaten egg white on top of the mixture and sieve the flour over the beaten egg white. Fold in.

Spoon the dough into the springform pan and bake in the preheated oven for 40 minutes. Cool slightly, then turn the cake onto a wire rack. Remove the parchment paper and allow the sponge to cool completely.

For the brittle:
In a dry skillet caramelise, stirring, the icing sugar over low heat until slightly golden. Stir in the chopped almonds. Allow the brittle to cool.

To finish the cake:
Cut through the pastry crosswise twice. Crumble one layer of the three and combine the crumbles with the rum. Stir the melted chocolate mixture until creamy and mix one third of the cream with the crumbles.

Place one sponge layer on a platter, spread the crumble mixture dome-shaped on the pastry. Cover with the other layer and press the edges slightly. Coat the cake with the remaining chocolate cream. Sprinkle with the brittle. Allow to steep over night.

Garnish with Cape gooseberries.

Preparation time:
ca. 45 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a