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Cuban Cuisine • Cakes and
Pastries
 Rolled
Panetela or Gypsy’s Arm (8 servings)
1 cup wheat flour
1 tsp. baking powder
salt
4 eggs
1 cup sugar
5 tbsp. water
1 tbsp. vanilla
Grease a 39 x 27 s 2.5 cm. panetela cake mould;
cover with wax paper and grease the paper too.
Heat the oven at 190 ºC. Sift the flour together
with the baking powder and salt. Beat the eggs
for approximately 10 minutes or until they attain
a thick consistency and add the sugar little by
little. Add the water along with the vanilla and
last of all the dry ingredients, stirring gently
with a spatula or wooden spoon or with the electric
beater set at minimum speed. Pour the mixture
into the mould and bake the panatela for 15 minutes.
Once baked, and before it gets cold, separate
the sides of the panatela from the cake tin with
a knife and turn over onto a wet or dry cloth
sprinkled with icing sugar. Gently remove the
paper and cut the sides with a well sharpened
knife. Wrap the panatela in the cloth and leave
to cool. Once cold, unwrap and fill with cream
or fruit jam, to taste. Wrap up again and decorate.
Peanut Panetela
(8 servings)
250 gr. peeled and lightly toasted peanuts
6 tbsp. wheat flour
1/2 tsp. baking powder
10 eggs
1 1/4 cups sugar
1 tsp. vanilla
Preheat the oven at 190 ºC. In a round ring
cake tin with a 25 cm diameter, cover the base
with wax paper and don’t grease the sides
of the tin. Grind the peanuts finely. Sift the
flour with the baking powder and add the peanuts.
Separate the egg whites from the egg yolks. Beat
the yolks for 15 minutes, adding sugar little
by little. Add the vanilla. Sprinkle the flour
mixture over the beaten egg yolks. Add the egg
whites (beaten to form soft peaks) and mix everything
gently, using a folding action and making sure
not to beat. Pour the mixture into the cake tin.
Bake for at least 50 minutes or until a skewer
comes our cleanly.
Turn out on a wire rack and leave to cool without
taking off the cake tin, for around one or two
hours. Separate the sides with a knife and remove
the cake tin. Remove the paper. This panetela
can be served with ice-cream, whipped cream or
chocolate sauce. It is also very tasty when toasted
and buttered, to have with milk, coffee and milk
or chocolate milk.
Magdalenas – Fairy Cakes
2/3 cup butter
5 eggs
1 1/2 cups sugar
1 1/3 cups wheat flour
1 tsp. Baking powder
1 tsp. Lemon rind
1 tbsp. Aged rum
Melt the butter and leave to cool at room temperature.
Preheat oven at 175 ºC. Butter small cake
tins for magdalenas or pikelets. Separate the
egg whites from the egg yolks. Beat the yolks,
adding the sugar little by little until the mixture
thickens. Add the melted butter and then the egg
whites beaten to form soft peaks. Lastly, sprinkle
the sifted flour with the baking powder over the
mixture and fold in everything gently, making
sure not to beat the mixture. Add the lemon rind
and rum. Pour the mixture in each cake tin, filling
only 2/3 of the mould. Bake for around 25 minutes.
Leave to cool and serve sprinkled with sugar.
Tropical Dobosh
(10 servings)
For the cream filling
1 cup (1/2 pound) butter
1 cup white sugar
3 eggs
1 tsp. vanilla
Cake
70 sweet biscuits
2/3 cup milk
Icing (caramel)
2/3 cup sugar
1 tsp. butter
Beat the butter, adding sugar gradually until
a soft cream is formed. Add the eggs one by one
and then the vanilla. Cover the base and sides
of a freezer proof dish with nylon or wax paper.
Cover the base with a layer of biscuits soaked
lightly in milk. Each layer should have around
10 biscuits. Divide the cream in 6 parts and spread
one over the first layer of biscuits. Repeat for
each layer until you have 7 layers of biscuits
and 6 layers of cream. Press down on the layer
to make sure the cream is firm in the various
layers. Leave in the freezer until hard. Before
serving, remove from the freezer, take off the
paper or nylon and cover with the caramelized
sugar (made with the sugar and butter, and if
desire, with some vanilla). Before the caramel
cools, mark with a knife to make cutting it later
easier. Always serve cold.
* Appetizers
* Ajiacos
(stews) and Potajes
* Meats
* Salads
* Side
Dishes
* Fish
and other Seafood
* Desserts
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