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Panama cake recipe

Posted on Apr 13th, 2022
by Matthew
Categories:
  • Recipes

Panama Cake recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • Dessert
  • golden brown
  • moist
  • panama cake

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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


By thesmartcookiecook.com
A recipe of Panama cake recipe. Read more below.
Panama cake recipe, recipe Rating: 4.5
Number of votes:97


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



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Panama cake recipe

Recipe type: xarchivex

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  • Dessert
  • golden brown
  • moist
  • panama cake

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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