This delicious Creole soursop cake recipe is the best option for a hot afternoon, to cool off and enjoy a delicious tropical dessert. Soursop is not only delicious, but it is also one of the most versatile tropical fruits that we can find and we can prepare a wide variety of desserts with it.
The Venezuelan soursop cake is made from a sponge cake filled and covered with soursop, you can also add meringue to give it a more “worked” look. It looks great to celebrate some special occasion or give it as a gift.
The cake of this cake does not have an oily ingredient, which makes it ideal to store in the refrigerator without it hardening or losing its sponginess. The soursop candy can be crushed with a fork or you can process it once it is cold so that there are no pieces of fruit, especially if it is for children, as they generally prefer it that way. Do not wait any longer and discover how to make soursop cake step by step in this article, let’s cook!
Ingredients to make Soursop Cake:
- For the cake
- 120 grams of flour
- 4 eggs
- 120 grams of sugar
- 2 teaspoons chemical yeast
- 1 tablespoon vanilla (optional)
- 1 pinch of salt (optional)
- For the filling
- 350 grams of soursop pulp
- 175 grams of sugar
- for cover
- 1 cup of egg whites
- 1 cup powdered sugar
- 1 teaspoon cream of tartar (optional)
- 1 tablespoon vanilla (optional)
How to make Soursop Cake:
- Start with the preparation of this cold soursop cake by removing all the seeds from the soursop pulp and cutting it into small pieces.
- For the filling we prepare a kind of soursop jam, add the pulp to a pot together with the sugar. Bring it to a boil and lower the heat to a minimum, cook for 20 to 30 minutes.
- In general, soursop is a highly hydrated fruit, so it does not need water in this step. However, if you notice that it dries out too quickly, add 1/4 cup of water a little at a time.
- When it starts to boil, mash the soursop pieces with a fork.
- If you prefer your moist soursop cake without lumps, use a blender or blender once it is at room temperature.
- In a bowl add the eggs and the sugarfor the cake, beat vigorously or at high power until the mixture gains volume and turns whitish.
- Tip: preheat the oven to 200 °C.
- Sift the flour together with the chemical yeastand add it little by little in three parts.
- Integrate with surrounding movementsso that the dough of the soursop cake does not lose volume.
- Pour the mixture into a floured mold and bake for 25 to 30 minutes.
- While the cake is baking, prepare the meringue. Beat the egg whites at high speed for 5 minutes, gradually add the sugar, vanilla and cream of tartar and continue beating for 15 more minutes or until the meringue is white and firm.
- Tip:you can use an instant meringue and adjust the sweetness if you prefer.
- You’ll know it’s done when you insert a toothpick or knife into the center and it comes out clean.
- With a knife or a thread, cut the cake horizontally into two parts, or into three parts if it was high enough.
- Add 3/4 parts of the soursop jamin the center of the cake.
- It is time to decorate our soursop cake, form a kind of barrier around the surface of the cake with meringue; you can do this step with a pastry bag or with a palette.
- Add the rest of the jam on top of the cake and finish covering the sides with more meringue.
- Refrigerate for at least one hour before enjoying this delicious cold soursop cake.
