BIENMESABE VENEZOLANO... A delicious dessert

Hello friends of steemit, today I want to share with you the recipe of a delicious Venezuelan dessert this is the Bienmesabe.

The bienmesabe is a dessert whose main element is the coconut. This dessert consists of 4 parts a sponge cake, pastry cream, sweet broth and a meringue for decoration.

Here is my recipe version.

INGREDIENTS

For the cake:
8 Eggs (separate the egg whites from the yolks)
3 Cups of wheat flour
1 ½ cup of sugar
1 Teaspoon of baking powder
Vanilla to taste

For the coconut cream:
4 Eggs
1 cup of sugar
½ Cup of Wheat Flour
1 Liter of coconut milk
1 Cup of grated coconut (as thin as possible)
1 teaspoon vanilla

For the broth:
1 can of evaporated milk
1 cup of water
1 ½ cup of coconut milk
2 Tablespoons of sugar
1 can of skim milk

For decoration:
4 Egg whites
¼ Cup of water
1 cup of sugar
Cinnamon powder to taste

PREPARATION

For the cake:

1. In a container sieve the wheat flour and then add the baking powder.
2. In a cup, cream the egg yellow with the sugar and place the vanilla, then gradually add the wheat flour until the mixture is well homogeneous.
3. In a bowl place the whites of the eggs and with a blender assemble to snow, then pour these whites into the bowl of the previous mixture and integrate with a wooden spoon surround.
4. Place in a buttered and floured baking sheet and take to the oven at 200 ºc ​​for approximately 25 minutes.
5. When ready to remove from the oven and let stand
6. After it has cooled, cut the sponge horizontally and set aside.

For Coconut cream:

1. In a pot place the coconut milk with ¾ of sugar and heat over medium heat
2. In a medium cup place the eggs with the rest of the sugar, flour and vanilla; mix well
3. When the milk is very hot place the grated coconut and take some of that hot milk and place it in the cup of the previous preparation to temper it.
4. When the milk starts to boil place the mixture of the eggs already tempered in the pot and with a beater mix constantly until it boils for 3 minutes, remove from heat and set aside.

For the broth:

1. In a cup place the evaporated milk, water, sugar, coconut milk and condensed milk, mix well and reserve.

For decoration:

1. Make a good syrup to caramel point with water and sugar
2. In a bowl, place the egg whites and beat with the snow when the syrup is ready to be integrated into the egg whites little by little while continuing to beat.

NOW WE CAN ALWAYS ARMOR OUR BIENMESAME

1. Place the first layer of sponge cake in a cake pan and moisten using a part of the broth with a soup spoon.
2. Place the coconut cream on the wet sponge cake and cover with the other layer of sponge cake
3. With a knife make multiple holes to the second layer of sponge cake and finish placing the broth spreading well through the layer of sponge cake.
4. Place the meringue in a pastry sleeve and decorate to your liking. If you wish, you can spread a little cinnamon powder over the decoration.
5. Take it to the refrigerator for about 3 hours and you're ready to serve your delicious bienmesabe.
   Well friends, I hope you liked it. Greetings and see you soon.

Source of the image: http://showtime.net.ve/index.php/gastronomia/4287-el-bienmesabe-un-postre-con-sello-venezolano