It seems that when it comes to birthdays and cakes, most of us grown ups are like little kids too. So this year, I planned my husbands’ cake with a little help from my three young boys.
The night before, as I tucked them in bed, we talked about making an irresistible I-want-to-jump-into-that-cake kind of cake. It had to be something that could WOW him away and could also feel yummy and soft when they dipped his face in it (yep! that was their plan).
This talk led me, once again, to tell the boys stories about cakes from my childhood. Most of those cakes came from Sanborns’, a chain of stores that sells almost anything you can imagine: books, DVD’s, make-up, electronics, luggage, candies, the best ever chocolate covered raisins, marshmallows and toys. It also has great coffee-shop style restaurants with some of my favorite molletes and enchiladas. Not to forget its perfumeries and pharmacies. It is a serious knock out one-stop-shop. But most importantly, it was, and may still be, one of the most popular places to get a birthday cake.
One of the cakes that left me with a permanent impression went something like this: A couple layers of fluffy and moist vanilla cake, a foamy and soft meringue filling paired with old fashioned strawberry jam and pecans, the same soft meringue layered all over the top, some more pecans and whatever decorations you fancied.
That cake, by itself, made a party happen. It was a creation worthy of its own celebration.
The next morning, we rolled up our sleeves, and jumped in the kitchen ready to make it. The great thing, is that it turned out to be easy and fun for the boys.
First, you make a quick batter in the mixer with butter, sugar, egg yolks, flour, baking powder and a bit of milk. Pour this cake batter, and spread it, over 2 buttered ring form pans layered with a parchment paper base.
Layer that soft meringue on top of the 2 pans that already have the uncooked cake batter. It is hard, really hard, not to eat that meringue as you are pouring it onto the pan.
Spread the meringue in whichever shape you want.
Chop some pecans and sprinkle them on top of the meringue layer.
Now, both pans, into the oven they go! Bake for 25 minutes at 375 degrees.
At this point, the cake is cooked yet moist and the meringue has developed a chewy top, and thick and soft interior.
Add strawberry jam, either homemade or store bought, on top of one of the cakes. You can also add diced strawberries or any kind of berries.
And happy birthday Papi!
Beware: All of these layers make a perfect combination once in your mouth and most people will ask for more than one helping. Though we celebrated my husband’s birthday last week, the cake was so good, that it is worthy of its own celebration.So we are making it again today.
Let’s eat!!!
NOTE: We based our take on a recipe from Carmen Titita, one of the leading ladies of the Mexican culinary scene, who herself adapted a recipe from Rosita Murillo from Veracruz, where this cake is just as popular as in Sanborns’. It seems absolutely fascinating to consider how recipes travel from families, to friends, to different countries and receive twists and spins along the way as they move through generations. This is our adapted version.
Birthday Cake with Meringue and Strawberry Jam
Recipe Yield
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Ingredients
- 2 1/2 sticks 1 1/4 cup unsalted butter at room temperature
- 2/3 cup sugar
- 10 egg yolks
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2/3 cup milk
- 10 egg whites
- 1 1/4 cup sugar
- 1 cup pecans roughly chopped
- 1 cup strawberry jam
To Prepare
- Preheat the oven to 375 degrees. Butter 2 round spring form pans (size from 9 1/2 to 11"). Place parchment paper on the bottom of each pan.
- In the bowl of a mixer, beat the butter at medium speed, until soft and creamy. Incorporate sugar and beat until well mixed. Add egg yolks, one by one, beating well after each addition. Reduce the speed to low, add the flour combined with the baking powder in batches, alternating with the milk. Pour half of this batter onto each pan.
- Rinse the mixer. Beat the egg whites until the peaks can hold their own shape, but aren't stiff. Incorporate sugar, and beat until it is well mixed, for a minute or so. Pour this meringue on top of the cake batter on each pan, and gently smooth it out with a spatula. Sprinkle half of the chopped pecans on top of the meringue. Place the pans in the oven.
- Bake for 25 minutes, or until the cake is cooked but moist and the meringue has developed a nice tanned crust. Remove from the oven and let them cool.
- Remove one of the cakes from the pan, discarding the parchment paper, and place on a platter. Spoon the strawberry jam on top. Remove the other cake from the pan, discarding that parchment paper as well, and place on top of the first cake. Enjoy!
Comments
44comments inA Cake Worthy of its own Celebration
Mary
Jul 05
What channel is your tv show on. I live in South Texas.
Pati Jinich
Jul 08
Hi Mary, you can find your local listings using this tool form the website http://www.tracmedia.com/LOL/PatisMexicanTable2/ , just enter your ZIP Code 😉
Mary
Jul 09
I’m sad it does not air in my area.
Pati Jinich
Jul 12
Maybe you can try on Create TV or Amazon Prime 🙂
Anonymous
Jun 17
I just watched you make a strawberry cake and am looking for recipe. This recipe is not it but close. The one I want you put some sort of crisp round layers in it and you could hear the crisp when cut. Please lead me to that recipe. Thanks, mary
Pati
Jun 18
Oh here it is: http://patijinich.com/pati_2020/recipe/meringue-cake/ Enjoy!
consuelo delvalle
Feb 11
que es palos en la reseta que no entiendo yo soy de colombia y es diferente gracias consuelo cdelvalle021@gmail.com
Pati
Feb 20
Hola!! No encuentro “palos” en la receta… a que te refieres?
Yolis
Sep 10
Hola Paty. Me encanta tu programa. Soy Mexicana viviendo en Canada. Mi mami(qpd), me hacia este pastel para mi cumpleanios, es igual pero la cantidad de ingredients varia un poco. De todos modos sigue siendo mi pastel favorito. Saludos desde Canada.
Myrnnie
Sep 10
Ojalá. Cuidate y éxito!
Myrnnie
Sep 07
Hola Paty!!
Crei que darias la receta del pastel (bizcocho) Sanborns, que me encanta!
Pero cuando termino de leer… el tuyo se ve sensacional!
Nos encanta ver tu pograma.
Tienes una chispa muy linda.
Bendiciones para ti y tu familia. Ojala un dia te pueda dar un abrazo.
Saludos desde Cd. Juarez, Chih.
Pati
Sep 07
Gracias, Myrnnie!! Espero pasar por Ciudad Juarez un día pronto!
connie
May 04
Does this cake have to be served immediately or can it sit at room temp for a few hours?
Pati
May 04
It can sit at room temperature for a few hours… and actually, it is really good cold.
connie
May 06
ok great thank you for your time
Gloria Gomez-Villanueva
Apr 20
Dear Pati,
I watched one of your cooking programs today for a first time,I’m from Mexico, City, but I live in Anchorage, Alaska for more than 25 years. Today,during your program,My husband and I were tremendously delighted with you, your accent, and specially your wonderful recipes.After your show was over, I kept talking to my husband about the most, delicious cakes of my childhood, while living in Mexico City, I remember the Samborns stores,the cakes, the food, and the originals sangrias. But, nothing comes close to the cakes we used to order for birthdays and special occasions at the ” Panderias la Candelaria” the cakes were made with the following ingredients:Crema de chantilly, duraznos, mermelada de fresa, y nueces. un verdadero pastel! I told my husband about these famous cake in Mexico City! He bought a cake for me yesterday to celebrate my birthday, but I always dream about this cake. I love your show,I love your recipes,Thank god I found you! saludos desde Alaska!
Pati
Apr 20
Gloria: Muchos saludos hasta Alaska! I hope to be able to get there one day. I will try to post more recipes for birthday cakes…
Adriana Angeles
Dec 10
Hola Pati, soy mexicana pero desde hace 10 años vivo en Toronto, Canadá. Esta semana por primera vez encontré tomatillos y chiles poblanos (en una tienda de chinos!). Buscando en internet una receta para hacerlos encontre tu página, ahorita estoy fascinada leyendo tu blog! Muero de ganas de probar todas tus recetas, especialmente el pastel de samborns! Ya revise en Amazon.ca y si tienen tu libro, me lo voy a regalar esta Navidad. Sobre tu programa de tv, sabes si lo trasmiten en Canadá? Me gustaría mucho verlo. Saludos.
Pati
Dec 14
Gracias Adriana! En algunos lugares de Canada si lo transmiten, checa con tus estaciones locales. Que bueno que te gusta mi blog y mil gracias que pediste mi libro. Muy felices fiestas!
Peggy
Nov 12
This cake has made me wish I had the ingredients to make it right now! I feel that way about everything you make tho! Love watching you on tv when I can and love the website! Please don’t stop cooking or I will starve to death! 🙂
Pati
Nov 12
You made me laugh, Peggy! Will do.
Yolis
Apr 19
Hola Pati…Me encanta tu programa.
Mi mami qpd. hacia el bday cake pero las cantidades son completamente diferentes o sea mas pequenas. A mi me encanta este pastel, ella siempre me lo hacia el dia de mi cumpleanos ya que siempre ha sido mi favorito.
Pati
Apr 21
Hola Yolis, a mi también me encanta este pastel, ojalá que los disfrutes muuuuuucho.
Jill
Apr 09
Pati, this cake was YUMMY! It’s also delish filled with lemon curd without the pecans.
Pati
Nov 12
Oh, that sounds good!
Aviva
Feb 14
Hi Pati can’t wait to make this i need to know if i can substitute unsalted margarine for the butter & soy or coconut milk for the milk to make this non-dairy? I know maybe the coconut milk might be to thick maybe i could thin out with a little water? I hope i hear from you soon would love to make this Thanx Aviva
Pati
Feb 17
Hi Aviva, hm, let’s see. Yes substitute for margarine and yes substitute the milk: you are right coconut milk is too thick, either thin out or you could try almond milk instead?? That’d be yummy.
Lisa
Jan 03
When I was a kid I went to many Mexican weddings and birthday parties. The cakes all came from Tijuana. The texture and taste were different than one that would come from a bakery in the U.S.The texture was more course. Even the icing was different, maybe creamier or heavier. I always loved them and am trying to find a recipe. But I have had no luck. I was wondering if you have one?
Thank you.
Pati
Nov 12
Hm… let me research a little…
Martha
Sep 15
Pati: no sabes el placer que me dio descubrir tu show en PBS, es un honor que una Mexicana como tu joven, nos de recetas authenticas de nuestro Mexico, tus historias personales con las que UNO se relaciona y recuerda con intense emocion, yo soy de Acapulco y Samborn,s era UNO de mis sitios favorites Los molletes le encantaban a mi Hijoy el pan dulce ni decir, y varias veces su pastel de cumpleanos era precisamente este, mi Hijoy y yo disfrutamos mucho tus recetas asi como las memorials que nos trae, gracias!!!! Y definitivamente vamps a tratar esta y today’s tus recetas!!!!!!
Pati
Nov 12
Gracias, Martha!
Alicia
May 16
This cake is so mouth watering,the flavors just come alive.This is one of my husband and myself favorites.So if you haven’t tried it you are missing out!
Pati
Nov 12
🙂
Cristina
Jun 25
This recipie is amazing! I baked the cake for my father’s 60th and not only is it beautiful it was delicious. Thank you for sharing this!
Pati Jinich
Jun 26
Hi Cristina,
I am so glad you enjoyed it!
Diana
Nov 11
Hello Twitter mom!!! 😀 with this post, which I cant wait to try,I realized that not only are you an awesome chef, but that you also posses awesome photograph skills!! Thanks for all the yummy posts that I enjoy reading and collecting, keep going, xo
Pati Jinich
Nov 11
Thank you Diana!!! Just name your and your family’s cravings and I will research, test and post them right here.. (!)
Lorraine Gephart
Oct 31
Hi Pati
The pictures will not print out as showen and l would sure like to have them when l make this cake, Also..do you have a good Tres Lechi Cake recipe to share?
Thanks You, Lorraine
Pati Jinich
Oct 31
Hi Lorraine, I will soon post a Tres Leches Cake too. With the posts, you can print the recipe, but not the photos. If there is any that you want or like, let me know and I can send it to you by mail. You can also send me an email via the contact me link…
Debra
Oct 31
Patricia,
This sounds so delicious, but in our house we have one affirmed jam disliker! I was wondering what it would be like to substitute melted chocolate for the jam? Could be yummy, yes?
Pati Jinich
Oct 31
Hi Debra! It sounds absolutely yummy. Yes! Let me know when you try it.. I would just add some berries of your liking on the side, to freshen it up…
Gabriela
Oct 31
Pati se me escurre la baba leyendo tus relatos. Disfrute particularmente de este por tratarse del cumple de mi primo que tanto quiero. Me encanto ver su foto e imaginarme a los niños cocinandolo contigo! What a joy!
Muero por intentar esta receta!
Felicidades!
Besos a todos!
Pati Jinich
Oct 31
Gaby, Que gusto!! Ojala que la proxima celebracion la pasemos juntos. Mientras, espero que el pastel les guste a tus bebes… Besos!
heidileon
Oct 30
Pati, I have never tried a cake like this; but it has all the elements I ask for when preparing a birthday cake!. I will bake it soon (incluso si no hay ningun cumpleanos que celebrar pronto).
Feliz aniversario a Mr. J.
besos