Best 2 Rompope Cake Mexican Eggnog Cake Recipes
**Rompope cake**, a traditional Mexican eggnog cake, is a delightful dessert that combines the flavors of rich eggnog with the moist texture of a sponge cake. This unique cake is often enjoyed during the holiday season, especially around Christmas and New Year's, but it can be enjoyed all year round. Preparing rompope cake is not complicated, and this article provides two variations of the recipe: a classic rompope cake and a chocolate rompope cake. Both recipes are easy to follow and result in a delicious and festive cake that is sure to impress your family and friends.
**The classic rompope cake** follows the traditional recipe, featuring a moist sponge cake soaked in a creamy and flavorful eggnog mixture. The cake is then topped with a fluffy meringue frosting, adding a light and airy texture to the dessert. The **chocolate rompope cake** takes a twist on the classic recipe by incorporating rich chocolate ganache into the eggnog mixture. This variation results in a decadent and indulgent cake that is perfect for chocolate lovers.
THREE MILK CAKE WITH ROMPOPE
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- For rompope syrup:
- Whisk all ingredients in medium bowl to blend. Pour half of liquid into heavy large saucepan. Bring to boil. Reduce heat to medium and boil gently until mixture is reduced to 1 1/4 cups, stirring frequently, about 17 minutes. Whisk in remaining half of liquid. (Can be made 1 day ahead. Rewarm just until lukewarm before using.)
- For cake:
- Preheat oven to 350°F. Butter and flour 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter and flour parchment. Whisk eggs and sugar to blend in large bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat mixture constantly until thick, pale yellow, and tripled in volume, about 9 minutes. Remove bowl from over water. Continue to beat mixture until cool, about 6 minutes. Sift flour over egg mixture in 3 additions, gently folding in each addition. Transfer 1 cup batter to small bowl; fold in melted butter in 3 additions. Gently fold into batter in large bowl, being careful not to deflate batter. Transfer batter to prepared pan.
- Bake cake until top is deep golden and tester inserted into center comes out clean, about 25 minutes. Cool cake in pan 10 minutes. Turn cake out onto deep platter at least 2 inches larger than cake. Remove parchment paper. Using wooden skewer, pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake.
- Gradually pour half of lukewarm rompope syrup over top of hot cake, spreading over cake with spatula and allowing rompope syrup to soak into cake before adding more. Invert cake onto another large deep platter. Pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake. Gradually pour remaining rompope syrup over cake, spreading with spatula and allowing syrup to soak in before adding more. Let cake stand at room temperature until cooled completely, about 2 hours, occasionally spooning up any rompope syrup that collects on bottom of platter and drizzling syrup over cake. (Can be made 1 day ahead. Cover and refrigerate.)
- For frosting:
- Using electric mixer, beat cream and sugar in large bowl until peaks form. Spread frosting over cake. (Can be made 4 hours ahead. Cover and chill.) Garnish with halved berries and mint, if desired. Serve with sliced berries.
ROMPOPE (MEXICAN EGGNOG)
This traditional Mexican rompope recipe is made with only 5 ingredients. It is easy to make and all you need is a little patience stirring the eggnog while it boils. In Mexico, people make it with either rum or brandy, but here rum is more common.
Provided by AnaMaría
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine milk, sugar, and cinnamon sticks in a large saucepan and bring to a boil over low heat. Continue to boil mixture, stirring constantly, until milk has reduced by a little more than 1/3, about 20 minutes. Remove from heat and allow to cool.
- Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk. Pour egg yolk mixture into the saucepan and bring to a boil over low heat. Stir constantly and scrape bottom and sides of saucepan until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, fish out cinnamon sticks, and cool to lukewarm. Stir in rum and cool completely, about 2 hours.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 72.3 g, Cholesterol 402.4 mg, Fat 14.2 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 88.5 mg, Sugar 70.9 g
Tips:
- For a richer flavor, use dark rum or brandy instead of light rum.
- If you don't have evaporated milk, you can make your own by simmering 1 cup of milk with 1/4 cup of sugar until the mixture has reduced by about a third.
- Be sure to let the cake cool completely before frosting it. Otherwise, the frosting will melt.
- For a festive presentation, decorate the cake with grated nutmeg or cinnamon, or with candied fruit.
Conclusion:
Rompope cake is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it rich and boozy or light and fluffy, there is a rompope cake recipe out there for you. So next time you are looking for a special dessert, give rompope cake a try. You won't be disappointed.
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