Torta Helada translates to "frozen cake", and while it's not exactly frozen, it should be served cold. It's a delicious and colourful dessert that is super popular in Peru and will likely be a hit in your home too. This isn't the easiest recipe to make but it's worth the effort.
Prep Time 1hour
Cook Time 25minutes
4eggsseparated into yolks and whites
1cupwheat flour110 g.
Essence of vanillaice cream, lemon zest
¾cuppowdered strawberry flavor gelatin170 g. (Jell-O recommended)
3 ½cupswatervery hot
6 to 8strawberries150 g.
¼cupunflavored gelatin35 g.
1teaspoonoilfor the mold
At least six hours before starting the recipe, put the can of evaporated milk in the freezer. Preheat the oven to 170 ° C / 340 ° F. Line the base of the small pan with wax paper.
Beat the four egg whites until stiff. Then add the sugar little by little and continue beating until the sugar dissolves.
Add the egg yolks, beat for a couple of minutes, and turn off the mixer. Remove the bowl from the electric mixer.
Incorporate the wheat flour slowly, mixing it with enveloping movements. If you want you can add the flour with a sieve. Stir well and make sure there are no lumps.
Pour the mixture into the previously prepared mold, and bake it for about twenty minutes until the surface is a golden color. Make sure it is fully cooked by inserting a toothpick in the center. If it comes out wet, leave it in the oven for an additional five minutes and repeat the test. Remove from the oven and let it cool for at least half an hour.
While the cake is cooling, prepare the gelatin. In a large bowl mix all the water with the strawberry and unflavored gelatins. Stir until it dissolves completely. Reserve two cups of for the whipped cream.
Rub the large pan with an oily napkin. Then pour a little gelatin into the mold, up to a height of approximately five millimeters. Put the mold in the freezer for about five minutes.
Wash the strawberries well, and cut them into thin slices about three millimeters thick.
Remove the mold from the fridge, and put the strawberries on top of the jelly. Try to make a nice design. Then add the remaining jelly to cover the strawberries. Remember to keep two cups of strawberry jelly for the chantilly. Take the mold to the fridge one more time.
Unmold the cake, and cut it in two crosswise. Make sure that the two layers are the same thickness. If your cake has bulged, remove the bulge. You need two flat coats.
Using a kitchen brush, spread syrup on both layers of the cake. Allow the sponge to absorb the syrup little by little. No need to apply too much, just moisten.
Remove the can of evaporated milk from refrigerator, uncover and place in the bowl of the electric mixer. Beat it for about five minutes until it has quadrupled in size. Add the sugar and continue beating.
Then add the remaining jelly in a fine thread, continuing to beat. Continue beating until well blended.
Remove from mixer when fluffy and smooth. If you notice that it sets very quickly, leave it in the blender for a few more minutes at minimum speed.
Remove the jelly mold from the refrigerator and place a layer of whipped cream on top.
Then place a layer of cake. Followed by another layer of chantilly whipped cream, and another layer of cake. Finish with the remaining chantilly whipped cream.
Take the frozen cake to the refrigerator, and let it set for at least twelve hours before removing. Then, remove from the refrigerator and leave to warm to room temperature for about ten minutes. Put a plate on top of the pan, and flip it so that the cake falls onto the plate.