Havananette Cake Recipe

The Havananette cake or cake is one of the favorite desserts in Argentina. It is a crunchy dough filled with dulce de leche and a rich chocolate bath, an infallible combination. This cake is also known as cabsha cake or cone cake.

The Havananette cake is ideal to eat with a coffee, it is also ideal to add a candle and celebrate a birthday. Do you want to learn how to make the Havananette cake? Keep reading in this article and do not miss this recipe. In addition, we teach you how to make other similar versions.

Ingredients to make Havananette Cake:

• 250 grams of flour 0000
• 1 dessert spoon of salt
• 125 grams of butter
• 1 egg
• 20 grams of sugar
• 50 cubic centimeters of milk
• 1 dessert spoon of vanilla essence
• 200 grams of pastry dulce de leche
• 200 grams of traditional dulce de leche
• 300 bath chocolate

How to make Havanante Cake:

• Start by preparing the dough for the cake.
•  To do this, add the salt, flour and cold butter in a container.
•  With the help of your fingertips or a spatula, integrate the ingredients until you get a consistency similar to sand.
• Mix the egg with the milk, sugar and vanilla essence.

1. Add the liquids to the dough that you have prepared with the flour and butter.
2. Integrate them with a spatula until you get a smooth dough.
3. Cover your allowance with film and overturn the dough on it. Cut another film to cover the dough and stretch it with a roller.
4.  This technique will be very useful so that it does not stick to the allowance or the palote.
5. And if you also want to learn how to make a strawberry tart with light gelatin, keep reading.
6. When it is stretched, make an edge as if it were a pizza and cover it with the film.
7. Take it to the fridge or freezer for 1 hour or 30 minutes respectively so that it rests and the butter is cold.
8. Once that time has passed, remove the film and take your dough to a non-stick plate.
9. If you do not have these types of plates, add butter and flour to the plate or roast that you have.
10. Prick it with a fork so it doesn’t get globated and cook it in a medium oven at 160ºC for approximately 20 minutes until golden.
11. When your dough is cooked, without having to wait for it to cool down, cover it with the previously mixed traditional dulce de leche and pastry.
12. Take it to the fridge or freezer for approximately 20 or 10 minutes respectively so that when you cover it with the chocolate, it does not mix with the dulce de leche.
13. Another version of this cake consists of adding the dulce de leche with the sleeve, making large cones.
14. Then, it is bathed in chocolate, turning it over in a container. You could also, in either case, add 1 teaspoon of alcoholic beverage, such as cognac or liqueur.
15. Keep in mind that in this case it would not be suitable for consumption by children or pregnant or lactating women.
16. While your Havananette cake is cooling, melt the chocolate.
17. To do this, heat a container with water and place the chocolate in another.
18. Stir it constantly over the steam until you get the ideal consistency to cover your cake.
19. Instead of chocolate coating, you can use chocolate ganache to cover your cake.
20. In that case, use a cup of chocolate and the same amount of milk cream, heat the cream until it starts to boil and pour it over the chopped chocolate.
21. Let it rest for 1 minute to lower the temperature and stir to obtain an ideal consistency to cover your Havananette cake. The Havananette cake recipe is almost ready!
22. Remove the cake from the fridge or freezer and cover it with the chocolate helping you with a spatula to create a thin layer.
23.  You can let it air at room temperature or take it back to the fridge so that it takes consistency before serving it.
24. And if you are a great lover of chocolate, do not miss these chocolate French toast. Keep reading!
25. Serve and enjoy this delicious cake. We recommend accompanying this dessert with a hot coffee with milk or tea. Let’s eat!