The Venezuelan soursop cake is made from a filled sponge cake covered with soursop, you can also add meringue to give it a more “worked” look. It looks great to celebrate a special occasion or give it away.
The sponge of this cake does not have an oily ingredient, which makes it ideal to store in the refrigerator without hardening or losing its fluffiness. The soursop sweet can be crushed with a fork or you can process it once it is cold so that it is without pieces of fruit, especially if it is for children, as they generally prefer it that way.
Ingredients to make Soursop Cake:
For the cake
- 120 grams of flour
- 4 eggs
- 120 grams of sugar
- 2 teaspoons of baking powder
- 1 tablespoon vanilla (optional)
- 1 pinch of salt (optional)
For the filling
- 350 grams of soursop pulp
- 175 grams of sugar
For cover
- 1 cup of egg whites
- ¹ cup powdered sugar
- 1 teaspoon cream of tartar (optional)
- 1 tablespoon vanilla (optional)
How to make Soursop Cake:
Start with the preparation of this cold soursop cake by removing all the seeds from the soursop pulp and cutting it into small pieces.
For the filling we prepare a spice of soursop jam, add the pulp to a pot along with the sugar. Bring it to a boil and lower the heat to a minimum, cook for 20 to 30 minutes. In general, soursop is a fruit with a lot of hydration, so it does not need water in this step. However, if you notice that it dries very quickly, add 1/4 cup of water little by little.
When it starts to boil, mash the soursop pieces with a fork. If you prefer that your wet soursop cake is without lumps, use a minipimer or blend once it is at room temperature.
In a bowl add the eggs and the sugar for the cake, beat vigorously or at high power until the mixture takes on volume and turns whitish.
Tip: preheat the oven to 200 ° C.
Sift the flour together with the baking powder and add it little by little in three parts.
Integrate with enveloping movements so that the soursop cake dough does not lose volume.
In a floured mold pour the mixture and bake for 25 to 30 minutes.
While the cake is baking, prepare the meringue. Beat the whites on high speed for 5 minutes, add the sugar, vanilla and cream of tartar gradually and continue beating for 15 more minutes or until the meringue is white and firm.
What are Soursop Cake Tips?
you can use an instant meringue and adjust the sweetness if you prefer.
You’ll know it’s done when you insert a toothpick or knife into the center and it comes out clean.
With a knife or a thread, cut the cake horizontally in two parts, or in three parts if it was high enough.
Add 3/4 of the soursop jam in the center of the cake.
It is time to decorate our soursop cake, form a kind of barrier around the surface of the cake with meringue; You can do this step with a pastry bag or with a trowel.
Add the rest of the jam on top of the cake and finish topping the sides with more meringue.
Refrigerate for at least an hour before enjoying this delicious cold soursop cake.
