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Рецепт Mexico City Cake
by Global Cookbook

Mexico City Cake
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Ингредиенты

  • 1 box yellow cake mix
  • 3/4 c. Sugar
  • 2 Tbsp. Cornstarch
  • 1 dsh Salt
  • 3/4 c. Water
  • 2 x Slightly beaten egg yolks
  • 3 Tbsp. Lemon juice
  • 1 tsp Grated lemon peel
  • 1 Tbsp. Butter or possibly margarine Sliced bananas Liquid removed crushed pineapple Minced maraschino cherries Minced pecans or possibly walnuts
  • 3 x Egg whites
  • 1/2 tsp Vanilla
  • 1/4 tsp Cream of tartar
  • 6 Tbsp. Sugar

Инструкции

  1. I've had out-of-state relatives visiting and haven't had time to send in a recipe for awhile, but here's a delicious-sounding recipe which I got from
  2. Prepare cake as directed on package, bake in two 9-inch round pans and cold in pans 15 min, then remove from pans to cold completely.
  3. Combine sugar, cornstarch and salt in a saucepan, stirring well. Add in water, egg yolks and lemon juice and cook over medium heat till thick, stirring constantly. Remove from heat and stir in lemon peel and butter; cold.
  4. When cold, gently mix in bananas, pineapple, cherries and nuts. Place one cake layer on cookie sheet (covering cookie sheet with parchment paper will help in removal of cake). Spread pudding mixtuire on top of cake layer, then crumble second cake layer and place atop pudding.
  5. Beat egg whites with vanilla and cream of tartar, gradually beating in sugar, till stiff but not dry. Spread over cake, covering fruit mix.
  6. Bake in preheated 350-degree oven till golden.
  7. NOTE: The recipe doesn't say how much of the different fruits and nuts, so I guess it is up to the individual how much they want to put in. I'm planning to start with 1 banana and 1/2 c. each of the crushed pineapple, maraschino cherries and nuts and see how it looks when I fold it into the pudding mix.