Rolled Cake

Tavalita Cake - A Delicacy with Intense Flavor

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 16

If you are looking for a quick and delicious dessert, the tavalita cake is the perfect choice. This recipe combines the fluffy texture of sponge cake with a rich and aromatic syrup, offering a pleasant contrast between sweet and bitter. Let's take a look at the ingredients and the steps needed to create this wonder!

A Brief History of Tavalita Cake

Tavalita cake is a traditional dessert, appreciated by many for its simplicity and the intense flavor it offers. It is said that its roots go back in time when sweets were made at home by grandparents, with love and simple ingredients. This dish has always been a favorite at festive meals, but also on ordinary days when the craving for something sweet arises.

Necessary Ingredients

For the base:
- 200 g sugar
- 4 eggs
- 1/2 cup of oil (approximately 120 ml)
- A pinch of salt
- 1 packet of baking powder (10 g)
- 200 g flour (you can also use whole wheat flour for a healthier version)

For the syrup:
- 150 g sugar
- 200 g butter
- 3 tablespoons cocoa (choose quality cocoa for a more intense flavor)
- 100 ml milk (you can use plant-based milk for a vegan version)
- 2 tablespoons rum essence (use quality rum to enhance the aroma)

For decoration:
- Coconut (you can use shredded coconut or coconut flakes)

Step by step: How to prepare tavalita cake

1. Preparing the base

- Start by preheating the oven to 180°C (moderate heat). Make sure you have a baking tray (approximately 30x20 cm) lined with baking paper. This will prevent sticking and make it easier to remove the cake after baking.

- In a large bowl, start beating the egg whites with a pinch of salt. Use an electric mixer to obtain a firm foam that forms peaks. This is an important step, as the incorporated air will make the base fluffy.

- Once the egg whites are well beaten, gradually add the sugar, continuing to mix until the sugar completely dissolves and the mixture becomes shiny.

- Add the yolks one by one, mixing well after each addition. At this point, you can add the oil and mix a little more until completely incorporated.

2. Incorporating the dry ingredients

- In another bowl, sift the flour together with the baking powder. This step will help avoid lumps and ensure an even texture for your base.

- Use a spatula or the back of a spoon to gently fold the flour mixture into the egg mixture, mixing lightly from bottom to top. This will help maintain the air in the egg whites, essential for a fluffy texture.

3. Baking the base

- Pour the mixture into the prepared tray and level the surface. Bake the base for about 30 minutes or until it passes the toothpick test (the toothpick inserted in the center of the cake should come out clean).

- After baking, let the base cool in the tray for 10 minutes, then remove it onto a wire rack to cool completely.

4. Preparing the syrup

- In a small pot over low heat, add 150 g of sugar, 200 g of butter, 3 tablespoons of cocoa, 100 ml of milk, and mix well. Let the mixture come to a boil, stirring constantly to avoid lumps.

- Once the syrup starts to boil, add the rum essence and let it boil for 2-3 minutes until it becomes slightly viscous. Turn off the heat and let it cool slightly.

5. Cutting and dressing the cake

- Once the base has cooled completely, cut it into cubes of desired size. These cubes will be immersed in the aromatic syrup.

- Use a fork to dip each cube in the warm syrup, ensuring it is completely covered. Then roll the cubes in the coconut flakes, so they are evenly coated.

Serving Suggestions

Tavalita cake can be served plain or with a scoop of vanilla ice cream on the side for a pleasant contrast between warm and cold. Additionally, a cup of coffee or a fragrant tea pairs perfectly to complete this sweet experience.

Interesting Variations

- For a chocolate version: Add 50 g of melted dark chocolate to the syrup for an even more intense flavor.
- For a fruity version: Replace the coconut with chopped nuts or almond flakes to add a crunchy note.
- For a less sweet version: You can reduce the amount of sugar in the base and syrup, and the cake will still be just as delicious.

Nutritional Benefits

This cake can be considered an indulgent dessert, but it can also offer nutritional benefits due to its simple ingredients. Eggs are an excellent source of protein, while butter brings healthy fats. Cocoa, besides adding a delicious taste, contains antioxidants that can contribute to heart health.

Frequently Asked Questions

1. Can I replace the eggs with a vegan substitute?
Yes, you can use a mixture of flaxseeds (1 tablespoon of ground flaxseeds with 2 tablespoons of water) to replace one egg.

2. How can I store the cake?
Tavalita cake keeps well in an airtight container at room temperature for a few days and retains its taste and texture.

3. Is it possible to make the cake less sweet?
Yes, you can reduce the amount of sugar in the recipe, but make sure to adjust the syrup according to your sweetness preferences.

This tavalita cake with coconut is not only a delicious dessert but also a satisfying cooking experience. Whether you prepare it for a special occasion or simply to treat yourself, it will surely bring smiles to the faces of your loved ones. So, put on your apron and let’s enjoy this wonderful recipe together!

 Ingredients: Ingredients for the base: 200g sugar, 4 eggs, 1/2 cup of oil, a pinch of salt, a packet of baking powder, 200g flour. Syrup: 150g sugar, 200g butter, 3 tablespoons cocoa, 100ml milk, 2 tablespoons rum essence. Decoration: Coconut.

 Tags:  powdered cake