Bien Me Sabe
Recipe
Nestlé® Carnation®

Bien Me Sabe

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Un pastel venezolano delicioso con capas de crema de coco, merengue y un chorrito de ron. Sin duda, este postre riquísimo honora su nombre.

30 mins. to Prepare

30 mins. Cooking Time

60 mins. Standing Time refrigerating

120 mins. Total

Servings: 16 to 18 servings

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Ingredients

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Directions

1

PREHEAT oven to 350° F. Spray a 13 x 9-inch baking dish with cooking spray.

2

PREPARE cake mix according to package directions. Pour batter into prepared baking dish and bake according to package directions. Remove from oven; let cool completely in dish on wire rack.

COMBINE coconut milk, evaporated milk and salt in a medium saucepan over medium-low heat.

WHISK egg yolks, cornstarch and ½ cup sugar in a medium bowl.

BRING coconut milk mixture to a gentle boil. Remove from heat; pour 1 cup coconut milk mixture into egg yolk mixture.

6

QUICKLY whisk together and pour the egg mixture into the saucepan; whisk to combine entire contents of coconut milk mixture and egg yolk mixture. Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil.

REMOVE from heat; let cool. Stir in 1 teaspoon vanilla extract. Cover surface of coconut cream with a piece of plastic wrap. Refrigerate for 1 hour.

WHIP heavy cream with electric mixer on high speed until soft peaks form. Carefully whisk a cup of whipped cream into coconut cream; fold in remaining whipped cream into the coconut cream.

BEAT egg whites, remaining ½ cup sugar and remaining 1 teaspoon vanilla extract in a large bowl until stiff peaks form.

TO ASSEMBLE:
INVERT
cake onto a wire rack to remove from dish.

11

SLICE cake horizontally in half with a serrated knife (using toothpicks as guides); separate the layers and place them on a large tray or baking sheet.

SPREAD half of the coconut cream on the bottom of a 13 x 9-inch baking dish.

PLACE bottom half of cake on top of coconut cream layer; drizzle with 2 tablespoons rum.

14

COVER cake layer with remaining coconut cream; sprinkle with cinnamon.

PLACE second cake layer on top of coconut cream and cinnamon layer. Drizzle cake layer with remaining 2 tablespoons rum.

TOP with meringue, making peaks and swirls with spatula to decorate.

PREHEAT broiler.

18

BROIL cake for 2 to 3 minutes or until meringue is lightly browned.

REMOVE from oven; sprinkle with toasted coconut. Let cool before serving.

Amount Per Serving
Servings: 16 to 18 servings
Calories420
Calories from Fat230
 %Daily Value*
Total Fat 26g40%
Saturated Fat 14g71%
Cholesterol 150mg49%
Sodium 260mg11%
Carbohydrates 40g13%
Dietary Fiber 0g0%
Sugars 28g
Protein 6g
Vitamin A10%
Vitamin C0%
Calcium10%
Iron15%
* Percent Daily Values are based on a 2,000 calorie diet.
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