Introduction: Soursop Cake - Torta De Guanabana
This is an easy to do, yet really good tasting, cake of a tropical fruit.
I think that the difficult part is to find the soursop : (
Step 1: Ingredients
You will need:
1 1/2 cup - Soursop pulp (about one soursop will do)
1 cup - sweetened condensed milk
1/2 cup - milk (for the filling)
1 1/2 cup - milk (for the biscuits)
125 g - savoardi type biscuits or other soft biscuit
You will also need:
Rectangular cake pan (10"x5"x2" or so)
Step 2: The Soursop
Soursop (Guanabana in Spanish) is a delicious tropical fruit with a flavor that reminds a mixture of strawberry and pineapple with a creamy banana texture.
To now if it is ripe you only need to touch it. When it feels soft and the skin comes off easily then it's time to eat it.
Of course you'll have to wash it first and then cut it in half lengthwise. Take out the center fibers and start taking out the skin with your fingers and prepare to get messy.
Start unseeding it by pressing the small "bags" that contains each seed. This is the most time consuming step because the Soursop has a lot of seeds.
You will end up with the creamy, almost mashed up, pulp of your Soursop.
Step 3: Blending
Throw into the blender your Soursop pulp, the sweetened condensed milk and the 1/2 cup of milk.
Blend it until you got a soft and creamy mix.
Step 4: First Layer
Put 3 to 4 spoons of your Soursop mix in the bottom of your rectangular cake pan and make a thin layer.
Step 5: Biscuit Layer
Soak each biscuit in milk for each side (about 3 seconds) before you put them forming a layer in the pan.
Step 6: Soursop Layer
Now put enough Soursop mix to form a 1/2 inch layer over the biscuits. Even it up with a spoon.
Step 7: Repeat
Put another layer of biscuits (remember to soak them on milk first) and another layer of your Soursop mix.
Step 8: To the Refrigerator
Once you have finished it's time to put it on the refrigerator for the night.
Step 9: That's It!
After 8 hours in the fridge the cake is ready to eat.
Hope you enjoy this as much as I do.
Thank you for your comments.