Torta Borracha Recipe - Drunken Torte Recipe - Mexican Rum Cake Recipe
How To Make Torta Borracha


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This recipe has been adapted from the cookbook Elena’s Secrets of Mexican Cooking by Elena Zelayeta, and is courtesy of Cynthia Detterick-Pineda of Andrews, TX.

There was just something about this Torte Borracha (Drunken Torte) that made it sound very interesting, perhaps the name? But as the name implies there is a large amount of alcohol in the sauce! Borracho literally means "drunk" and refers, in the culinary sense, to sauces made with alcohol. This Torta is also know as Mexican Rum Cake.

Torta Borracha
Photo from the website Nescafe

Check out more of Cynthia's Southwest Recipes (Mexican, New Mexican, Tex-Mex, Native American and Cal-Mex Recipes).




Torta Borracha - Drunken Torte Recipe:

Recipe Type: Cake, Rum Sauce
Cuisine: Southwest, Mexican
Yields: 1 cake
Prep time: 20 min
Cook time: 30 min


Ingredients:

4 eggs, separated
1/2 cup granulated sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter, melted and cooled
1 teaspoon pure vanilla extract
Rum Sauce (see recipe below)
Chopped nuts or grated coconut (optional topping)


Preparation:

Preheat oven to 375 degrees F. Lightly grease and flour a 2-quart casserole dish.

In a large bowl, beat egg whites until frothy; gradually add 4 tablespoons of the sugar and continue beating on high speed until they form peaks with tips that stand straight when the beaters are lifted.

In a separate bowl, beat the egg yolks with the remaining sugar until they are a creamy lemon color. Fold the yolk mixture into the beaten whites until just blended.

In a medium bowl, sift together flour, baking powder, and salt. Gently fold in the flour mixture into the egg mixture. Gently drizzle in the melted butter and vanilla. Pour into prepared baking dish and bake for approximately 30 minutes or until lightly browned on top; remove from oven.

While the cake is baking, prepare the Rum Sauce.

When the cake is done baking, make holes all over the top of the warm torte with an ice pick or skewer and pour the Rum Sauce over it. Before the Rum Sauce is all absorbed into the cake, sprinkle generously with chopped nuts or grated coconut (if desired).
 


Rum Sauce:

2 cups granulated sugar
2 cups water
1/2 cup brandy, rum, or sherry (your choice)

In a large saucepan over medium-high heat, boil the water and sugar until the cooking thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water.

This is the type of cooking thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from heat and stir in whatever liquor you are using; pour over the top of the warm cake.

 

 


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