Goose Cake Recipe

El Gansito is a very famous commercial pastry in Mexico, and that is, who does not like the combination of vanilla bread covered in chocolate with a filling of strawberry jam and cream? It’s a cupcake you have to try sometime! Now imagine this rich family size cupcake, amazing!

In this article we bring you a Gansito cake recipe, ideal for a family dinner or if you want to have a different birthday cake. Keep reading and discover with us how to make homemade goose cake.

Ingredients to make Gansito Cake:

• 4 eggs
• 1 cup of sugar (200 grams)
• 1 cup of wheat flour (140 grams)
• 1 cup of pancake flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder (chemical yeast)
• 4 tablespoons evaporated milk
• 1 tablespoon vanilla extract
• ½ cup melted butter
• For the filling meringue:
• ½ cup of sugar (100 grams)
• 40 grams of water
• ½ teaspoon vanilla extract
• 3 egg whites
• For the coverage:
• 200 grams of chocolate
• 1 tablespoon butter
• 1 handful of chocolate shavings

How to make Goose Cake:

1. To start the Gansito cake recipe, in a bowl, beat the eggs with the sugar for 5 minutes or until the sugar has completely dissolved.
2. Mix the dry ingredients, that is, the wheat flour, the pancake flour, the baking soda and the baking powder.
3. Add the dry ingredients to the egg-sugar mixture and beat for 3 more minutes.
4. Add the butter, the tablespoons of evaporated milk and the vanilla extract and beat for 5 more minutes.
5.  If you prefer, you can make homemade evaporated milk so that Gansito’s cake recipe is even cheaper.
6. Preheat the oven to 180 °C, pour the mixture into a previously greased and floured mold until just over half full, and do not fill it to avoid spills. Bake for 25 minutes.
7. After the baking time, let the bread rest and cool on a wire rack. While it cools, proceed to prepare the meringue for the filling.
8. To do this, in a saucepan, dissolve the sugar with the water and add 1 tablespoon of vanilla extract and heat over medium heat until reaching a temperature of 118 °C. Do the fork test to see if your syrup is ready.
9.  How? Insert the fork and the last drops that remain on the fork should remain there.
10. Whip the egg whites until you get a foamy texture, then add the syrup you made and continue beating on medium speed until the syrup is tempered and you get a creamy, fluffy texture.
11. This type of meringue is known as Italian meringue.
12. If you have never done it before, you should know that the Swiss meringue is much easier.
13. Cut a rectangle in the center of the top of your bread, but don’t throw away what you remove.
14. Proceed to fill the hole with a little strawberry jelly, the meringue that you prepared and close with the portions of bread that you removed in the previous step.
15. For the coverage, melt the chocolate, either in a water bath or in the microwave, add the butter, which must be at room temperature, and mix to integrate both ingredients.
16. Cover the Gansito cake with the chocolate and spread it if necessary. Lean on a rack to make it easier to cover the bread.
17. Before the chocolate dries, add the chocolate shavings to your liking.
18. And ready! Since you can enjoy your homemade Gansito cakeaccompanied by a glass of cold milk and eat!