Cuban Cake

For the sponge cake

1. Separate the whites from the yolks of the 6 eggs and reserve the yolks.

   

2. Beat the whites in a deep and wide bowl until they are stiff. Then incorporate the sugar little by little until the meringue is firm but without shine (if it shines, it is overbeaten).

   

3. When the beater blades start to leave trails, add the yolks one by one and beat until you have a homogeneous mixture.
4. Mix the dry ingredients: the flour and the cornstarch.

   

5. Sift the flour little by little over the mixture (you can also sift it beforehand).

   

6. Incorporate it with folding movements, preferably with a wooden, silicone or plastic spatula. Avoid metal utensils.

   

7. Add about five drops of lemon juice to give the batter softness and a lighter color, and mix well.
8. Place a baking paper on the bottom of the pressure cooker and pour in the mixture.

   

9. Cover the pot without the valve and cook over medium-low heat for between 50 and 60 minutes.

   

10. Check that it is ready by inserting a wooden skewer: it must come out dry. If not, cook a few more minutes over low heat. Let cool.

For the syrup

11. Put the sugar and water over medium heat until the sugar dissolves. Do not let it thicken: it must be a light syrup.
12. When it cools, add the flavoring.

For the meringue

13. Divide the sugar into two parts: one for the syrup and another to beat with the egg whites.

    

14. Put one part of the sugar with water over medium heat and let boil until the bubbles are large and slow when they burst (thread stage).

    

15. When you notice that the bubbling of the syrup changes, start beating the egg whites to stiff peaks and gradually add the rest of the sugar.
16. With the syrup at its right stage, pour it in a thin stream from a certain height over the egg whites, with the mixer at maximum speed.

    

17. When you finish adding the syrup, lower the speed and continue beating until the meringue cools and the beater blades leave trails.

    

18. Add the pinch of citric acid and mix well.

    

19. Separate portions of meringue and dye them with edible food coloring according to your design.

    

For the filling and assembly

20. Separate a portion of the white meringue and mix it well with butter at room temperature.

    

21. Cut the sponge cake into layers; the more layers, the more filling you will need.

    

22. Lightly moisten each layer with the syrup.

    

23. Spread the filling between each layer and assemble the cake.

    

To decorate the cake

24. Draw a sketch of the cake before decorating to choose the colors well and locate each element.

    

25. Cover the sponge cake with meringue, smoothing the surfaces with a long spatula or a bread knife (or a well-washed ruler).

    

26. Decorate with the piping bag making flowers, lines or whatever you can think of.

    

27. Test the designs before doing them on the cake and avoid moving the meringue from one side to another, so that crumbs do not stick.

    

28. Complete the decoration to your liking; flowers are the most common design in Cuba.

    

29. Always have extra meringue so you can remove and redo any decoration you do not like.

    

30. Serve and enjoy your Cuban cake with family and friends.