Torta Borracha Recipe

 Drunken Torte – Mexican Rum Cake

Torta Borracha or Drunken Torte – there is something about the name of this cake that makes it sound very interesting!  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.

Also know as Mexican Rum Cake.  Enjoy the taste of the Caribbean with this delicious torta.


Torta Borracha



Torta Borracha Recipe

Torta Borracha Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 1 cake


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)



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.

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

Sources:  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.  Photo from the website Nescafe.


Related Recipes:


Mexican    Misc. Cakes    Southwest Desserts   

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