Bizcochuelo de Tia Teresa | Uruguayan Sweet and Savory Cake

If you like ham and cheese, Uruguay may be the place for you. Both find their way into sandwiches, eggs, pastas, and on top of pizzas, hamburgers, and salads. For almost any dish you can think of, Uruguayans will have a ham and cheese version. This one takes the cake though. Literally!


Our Aunt (Tia) Teresa is a Master in the kitchen. I was amazed at the number of delicious things she would prepare from scratch for every meal. She made this cake for Marcelo's parents during their recent visit to Uruguay. Uruguayans often make it for celebrations and birthdays, and Marcelo's mom treated us to it this past weekend. The combination sounds a little strange, but it is surprisingly tasty. This fluffy cake is filled with cubed ham, Gouda cheese, and whip cream, and is then topped with more whip cream and caramelized sugar. It's sweet, savory, and downright interesting. If you are a ham and cheese fan, you should to try this out.

Ingredients:

1.5 cups granulated sugar (for caramel) 200 g. all-purpose flour 1 tsp. baking powder 6 large eggs, room temperature 200 g. granulated sugar 1 cup small-diced cooked ham 1 cup small-diced Gouda cheese 500 ml. whipping cream salt and pepper to taste

Directions:
1. Preheat oven to 350ºF.

2. Using 1.5 cups of sugar, prepare the caramel by following these instructions on how to make dry caramel. Pour the caramel onto parchment or a silpat, which is resting atop marble or granite to cool and harden.

3. Lightly butter a 9" x 13" pan (or spray with cooking spray). Set aside.

4. Sift the flour and baking powder together. Set aside.

5. Place the eggs in the bowl of a KitchenAid Stand Mixer. Using the wire whisk, start to whisk the eggs on slow (+) speed. Once a bit foamy, increase the speed to medium and gradually add the sugar. Increase the speed to high and continue to whisk the mixture until it turns light in color and very fluffy, approximately 10 minutes.

6. Using a rubber spatula, quickly but gently fold in the flour and baking powder. Pour the mixture into the prepared pan and immediately place into the oven. Bake for approximately 35 minutes until golden brown or when a wooden skewer comes out clean. Allow to cool completely on a cooling rack.

7. Dice the ham and Gouda cheese.

8. Remove the cake from the pan and slice evenly into two layers.

9. Whip the cream and divide in half. Fold the ham and cheese into half of the whip cream and spread evenly onto the bottom layer of cake. Season to taste with salt and pepper. Stack the second layer of cake and top with the remaining whip cream.

10. Break up the harden caramel into small pieces and sprinkle on top.

11. Cut into approximately 1.5-2" square pieces and serve.

Yield: Approximately 40 pieces.

Tagged as: [ culinary pastry recipes uruguay ]