Venezuelan Bienmesabe Cake

Marielle Henaine
Bienmesabe is a traditional Venezuelan cake whose name roughly translates to “It tastes good to me”. A bienmesabe cake is made by arranging cake slices in a baking dish and soaking them in coconut cream. Best enjoyed cold and garnished with meringue, Venezuelan bienmesabe cake was created at convents as the result of a culinary fusion known for the tropical flavors of the region.
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Ingredients
8
Portions
  • 8 egg whites, for the cake
  • 1/2 cups granulated sugar, for the cake, 3.5 ounces
  • 8 egg yolks, for the cake
  • 1/2 cups granulated sugar, for the cake, 3.5 ounces
  • 1 tablespoon vanilla essence, for the cake
  • 1 tablespoon baking powder, for the cake
  • 2 cups wheat flour, for the cake, 9.1 ounces
  • 1/4 cups shredded coconut, for the cake
  • 1 cup granulated sugar, for the coconut cream
  • 1/2 cups water, for the coconut cream
  • 2 cups coconut milk, for the coconut cream
  • 6 egg yolks, for the coconut cream
  • 2 tablespoons cornstarch, for the coconut cream
  • 1 cup spiced rum, for the cake
  • 1/2 cups shredded coconut, for the filling
  • some meringue, for garnish
Preparation
35 mins
41 mins
Medium
  • Preheat oven to 356 °F.
  • For the batter: In a mixer, add egg whites and beat over medium speed until fluffy. While beating, pour granulated sugar, raise speed, and beat until egg whites double in volume. Reserve.
  • In a bowl, mix yolks with the rest of sugar and vanilla essence using a whisk. Beat until mixture turns color (yolks will begin to increase in volume). Using a plastic spatula, incorporate beaten egg whites and mix in a folding motion. Using a sieve, sift baking powder and wheat flour and add shredded coconut. Integrate all ingredients with a folding motion.
  • For the cake: Pour mixture in a previously floured rectangular baking dish with wax paper. Bake for 25 minutes at 356 °F. Cool and unmold cake.
  • Cut cake in vertical half-an-inch thick slices. Reserve.
  • For the coconut cream: In a hot pot over medium heat, cook sugar with water until a syrup is obtained. Lower heat, add coconut water, and pour yolks one by one. Stir constantly. Once yolks have incorporated, pour a bit of the liquid of the mixture to the cornstarch and stir until dissolved. Incorporate dissolved cornstarch and cook for 8 minutes over low heat or until mixture thickens. Cool.
  • For assembling the cake: In the same baking dish, arrange cake slices horizontally. Soak with rum and spoon over cold coconut cream. Add a bit of shredded coconut and repeat the process with a second set of layers. Cover the container with plastic wrap and refrigerate for at least 4 hours.
  • Once the Venezuelan bienmesabe cake is cold, garnish with meringue and flambé if desired. Serve with a hot beverage.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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