Mexican Cake
A tres leches at every quinceañera in the country. A pastel de elote — corn-cake — that is somehow both bread and dessert. A chocoflan that splits into two textures in the oven. The Mexican cake is celebratory and structurally surprising.
Featured mexican cake recipes
- Tres leches, the soaked sponge — Iris · Monterrey · A vanilla sponge soaked in three milks (evaporated, condensed, whole). Whipped cream on top.
- Pastel de elote, corn cake — Iris · Oaxaca · Fresh corn pureed, condensed milk, eggs. Falls between a corn pudding and a pound cake.
- Chocoflan, the impossible cake — Iris · Mexico City · Flan poured over chocolate cake batter — they swap places in the oven.
- Pastel vasco, almond and cream — Iris · Puebla · A sponge under almond cream and meringue, baked golden. Dessert at celebrations.
- Pan de elote, sweet corn loaf — Iris · Veracruz · Fresh kernels, evaporated milk, butter. A sweet corn cake to slice cold.
- Rosca de reyes, the cake version — Iris · Mexico City · A January 6 cake instead of bread. Candied fruit, the small figure hidden inside.
- Pastel de mil hojas — Iris · Mexico City · A Mexican mille-feuille — many puff layers, dulce de leche between, sugar on top.
- Pastel de jamaica, hibiscus cake — Iris · Oaxaca · Dried hibiscus flowers steeped, folded into the batter. A pink, sour, beautiful cake.
Bake Mexican — other categories
Mexican across the edition
- Mexican cuisine hub — all six lanes
- Cook Mexican
- Bake Mexican
- Drink Mexican
- Preserve Mexican
- Decorate Mexican
- Grow Mexican