Best 2 Mexican Torta De Cielo Recipes
**Torta de Cielo:** A Heavenly Mexican Sponge Cake
Originating in the colonial era, Torta de Cielo is an ethereal Mexican sponge cake that has captured hearts and taste buds for generations. This delectable dessert is characterized by its incredibly light and fluffy texture, achieved through a unique combination of egg yolks, sugar, and whipped egg whites. The result is a cake that is both airy and moist, with a delicate flavor that tantalizes the senses.
**Variations on a Classic:**
1. **Classic Torta de Cielo:**
This version stays true to the traditional recipe, using only egg yolks, sugar, and whipped egg whites. The result is a simple yet exquisite cake that showcases the natural flavors of the ingredients.
2. **Torta de Cielo with Cream Cheese:**
A variation that adds a creamy richness to the classic recipe. Cream cheese is swirled into the batter, creating a luscious filling that complements the airy sponge cake perfectly.
3. **Torta de Cielo with Cajeta:**
A delightful twist that incorporates the traditional Mexican caramel sauce known as cajeta. Cajeta is drizzled over the cake before baking, infusing it with a sweet, caramelized flavor.
4. **Torta de Cielo with Berries:**
A vibrant and refreshing variation that adds a pop of color and flavor. Fresh berries are folded into the batter, resulting in a cake that is both visually appealing and bursting with fruity goodness.
5. **Torta de Cielo with Chocolate:**
A decadent combination that brings together the classic flavors of chocolate and sponge cake. Chocolate is added to the batter, creating a rich and indulgent dessert that is sure to satisfy any chocolate lover.
These variations on Torta de Cielo offer a delightful array of flavors and textures, ensuring that there is a perfect cake for every palate. From the classic simplicity of the original recipe to the creative additions of cream cheese, cajeta, berries, and chocolate, each variation promises a unique and unforgettable taste experience.
MEXICAN TORTA DE CIELO
My GD asked for a Mexican feast for her 11th birthday party/family dinner. Prep time is a guess since I won't be making this until September. Posted for WZT3.
Provided by Julie Bs Hive
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Lightly butter an 8-in round cake pan and line with parchment.
- Put the almonds in a food processor to form a crumbly mixture and set aside.
- Beat together the butter and sugar until smooth and fluffy then beat in eggs, almonds, almond and vanilla extracts.
- Stir in flour and salt and mix until the flour is well incorporated.
- Spoon the batter into the greased pan and smooth the surface. Bake at 350° for 45-50 minutes until the cake feels spongy when pressed.
- Remove from oven and cool on a rack. To serve, dust the cake with powdered sugar and decorate with toasted almonds.
Nutrition Facts : Calories 508.2, Fat 36.9, SaturatedFat 16.1, Cholesterol 140.3, Sodium 125.4, Carbohydrate 39.2, Fiber 2.9, Sugar 29.6, Protein 8.4
TORTA DE CIELO (ALMOND SPONGE CAKE)
This delicious cake is from Diana Kennedy's "The Cuisines of Mexico" -- a really great book. Here the cake is flavored with almond. Sometimes the 'cake of heaven' is flavored with anise. Remember, the almonds need a good 6 hours to soak, before you can begin to make the cake.
Provided by Chef Kate
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Pour hot water over the almonds to cover and let them soak at least six hours; skin them.
- Pre-heat the oven to 325 degrees F.
- Butter a 9" springform pan generously; cut a piece of parchment to fit the bottom; lay it in the bottom, press, and turn so that the parchment is buttered on both sides; lightly flour the pan.
- Chop the nuts roughly, then grind them a little at a time; to qoute Ms. Kennedy, "they should be neither too coarse not too fine.".
- Beat the egg whites until fluffy; add the salt and continue beating until they are stiff.
- Add the yolks one by one and continue beating until incorporated.
- Mix the dry ingredients together and, beating at low speed, gradually add them to the egg mixture.
- Add the brandy and almond extract, mix well and pour into the prepared pan.
- Bake for 1 and 1/4 hours in the middle of the oven.
- Let the cake get cold before removing it from the pan.
- This moist, textured cake keeps almost indefinitely if stored in a cool dry place--preferably not the refrigerator.
Tips:
- To achieve a smooth and creamy texture, make sure to strain the mixture before baking.
- Use a large baking dish to ensure the torta bakes evenly.
- For a richer flavor, use high-quality vanilla extract and cinnamon.
- If you don't have a bain-marie, place the baking dish in a larger pan filled with hot water.
- Once baked, let the torta cool completely before refrigerating.
Conclusion:
The Torta de Cielo is a classic Mexican dessert that is sure to impress your family and friends. With its smooth and creamy texture, rich flavor, and elegant presentation, this cake is perfect for any special occasion. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield delicious results. So, gather your ingredients, preheat your oven, and get ready to indulge in a slice of heaven with this delightful Torta de Cielo.
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