guava cake filling/bizcocho de guava
I am hoping that some of you Latin bakers out there can help me. I have to do a wedding cake for a dear friend next weekend (believe me, if she wasn't such a great friend I would have directed her to a proper cake designer!). She and her betrothed are Colombian and they want vanilla cake with guava AND dulce de leche filling. I think I've got the dulce down (the plain dulce de leche melted into the cake and wasn't too nice, but I did it as a dulce buttercream and that works AND is freaking delicious!). However, the guava filling still escapes me. I have tried guava curd (no go) and all other recipes seem to just call for plain old guava paste. There must be some trick to this recipe that all latina abuelitas know but I haven't found it yet. Is it really just as simple as heating guava paste with water til it's spreadable, filling the cake with it and letting it firm back up? Really??
Replies to This Discussion
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Permalink Reply by Nancy Barriga on
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You can use guava shells. They come in a can, remove the syrup and purée the shells in the blender then you can use it as a filling. I usually put the guava in my cake mix and use cream cheese filing for the filling in your case you can use the Dulce de leche.
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Permalink Reply by Jennifer Cintron on
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Nancy, thank you - I will ask my husband to look for them in the latin groceries in Rochester. I haven't had any luck finding the guava paste and I'm starting to freak out as I need to start baking in a few days! So you just puree the drained fruit shells and nothing else?
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