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Torta de Marcelo recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
10 eggs, separated
1 Cup toasted all purpose flour
1 1/2 Cup sugar
1/2 lb. butter, melted and clarified (must still be warm)
1/2 teaspoon baking powder
1/2 teaspoon anise seeds
1. Beat the yolks until lemon colored. Add 1/2 of the sugar
gradually until the mixture ribbons.
2. Beat whites in a separate bowl and add the other half of the
sugar gradually. Beat until you have stiff peaks.
3. Sift together the flour and the baking powder. Stir in the anise
seeds.
4. Fold the yolks into the whites carefully. Fold in the flour.
5. Making sure the butter is still warm, fold it into the egg
mixture, making sure it doesn't collapse.
6. Pour into paper-lined pans. Bake at 350 for 25-30 minutes. Remove
from the oven when done, brush with butter and sprinkle tops with
sugar.
Sidenote by Recipe Contributor Susie Milne:
Marcelo was the cook of my grandmother, Pilar Noel de Borromeo, who
was well known for her parties. Marcelo was a gem of a man and his
torta was in constant demand. In the old days, they never used
anything but a fermented coconut wine for leavening but the baking
powder works just as well. This recipe is from my lola's (as
abuelitas are called here) files...it is very rich buttery cake that
was made for special occasions. It used to be baked in clay ovens
over coal.
Main Cuban recipe pages:
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main
dishes •
desserts •
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