Can I make this cake ahead of time?
Yes, Bienmesabe is often even better the next day after the flavors have melded. Store it in the refrigerator.
DESSERT
Venezuelan Bienmesabe: Coconut-Almond Cake with Meringue
Discover the authentic taste of Venezuela with this Bienmesabe recipe. A luscious coconut and almond cake, generously soaked in a sweet coconut milk syrup, and finished with a light, airy meringue topping. This dessert offers a symphony of textures and flavors, ideal for any celebration.
HOW TO MAKE IT
Let's cook.
01
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, and salt.
02
In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy. Beat in the 3 egg yolks one at a time, mixing well after each addition. Stir in the coconut milk and ground almonds.
03
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
04
While the cake bakes, prepare the soaking syrup: In a saucepan, combine the sweetened condensed milk, evaporated milk, and shredded coconut. Bring to a gentle simmer over medium heat, stirring occasionally, for 5 minutes. Remove from heat.
05
Once the cake is out of the oven, immediately poke holes all over the top with a wooden skewer. Slowly pour the warm coconut milk syrup over the hot cake, allowing it to absorb completely. Let the cake cool completely in the pan.
06
To make the meringue, in a clean, dry bowl, beat the 3 egg whites until soft peaks form. Gradually add the 1/4 cup granulated sugar, beating until stiff, glossy peaks form.
07
Spread the meringue evenly over the cooled cake. Place the cake back into the oven at 350°F (175°C) for 10-15 minutes, or until the meringue is lightly golden brown.
08
Remove from oven and let cool slightly before serving. The cake can be served warm or chilled.
About This Recipe
Discover the authentic taste of Venezuela with this Bienmesabe recipe. A luscious coconut and almond cake, generously soaked in a sweet coconut milk syrup, and finished with a light, airy meringue topping. This dessert offers a symphony of textures and flavors, ideal for any celebration.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich flavor, toast the shredded coconut lightly before adding it to the syrup. Ensure your egg whites are at room temperature for the best meringue volume.
Easy Substitutions
If you don't have ground almonds, you can use almond flour. For a less sweet cake, you can reduce the sugar in the cake batter by 1/4 cup, but do not alter the syrup or meringue sugar.
Storage & Reheating
Store Bienmesabe covered in the refrigerator for up to 3-4 days. The meringue may soften slightly over time.
Serving Suggestions
Serve slices of Bienmesabe with a sprinkle of toasted shredded coconut for added texture. A small cup of strong black coffee or a glass of chilled white wine pairs wonderfully with its sweetness. You can also garnish with fresh berries like raspberries or blueberries for a touch of tartness.
Common Mistakes
Overmixing the cake batter can lead to a tough cake; mix until just combined. Not poking enough holes in the cake will prevent proper syrup absorption, resulting in a dry cake. Attempting meringue with even a trace of egg yolk or grease in the bowl will prevent it from stiffening. Over-baking the meringue can make it dry and brittle instead of soft and fluffy. Not allowing the cake to cool before adding meringue can cause the meringue to melt.
Frequently Asked Questions
What if my meringue doesn't brown?
Ensure your oven is at the correct temperature. If it's still not browning, you can briefly use the broiler on low, watching it very carefully to prevent burning.
Can I use unsweetened coconut?
Yes, but the overall sweetness of the cake will be reduced. You might consider adding an extra tablespoon of sugar to the syrup if you prefer it sweeter.
MORE TO KNOW
Bienmesabe, meaning 'tastes good to me' in Spanish, is a classic Venezuelan dessert with roots in Canary Islands cuisine. The key to its deliciousness lies in the moist, tender cake soaked in a rich coconut milk mixture, perfectly balanced by the light, airy meringue. Achieving a stable meringue requires clean bowls and beaters, and gradually adding sugar helps create a strong structure. If your meringue weeps, it might be due to humidity or under-beating. A quick fix is to gently blot any moisture with a paper towel before serving.
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