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Any Latin Cooks in the House... Help..Help!!!

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Any Latin Cooks in the House... Help..Help!!!

Elle | May 15, 2002 09:57 AM

Sorry to post the same question twice, but since I did not get a definitive answer, I thought that maybe the chowhounds reading the earlier post are just not familiar with this Nicaraguan dessert. Is there a way to make it less wet and soggy, but retain all the great flavor and what would happen if coco lopez cream of coconut was used in place of one of the milks. Everyone I have made this for likes the taste of the cake, but feel like it has an eggy soggy element. Does it only work with sponge cake or could the same concept be applied to any type of cake?

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