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Gansito dessert

Gansito dessert is a classic of Mexican pastry. It was created in 1957 by the firm Marinela, belonging to the Bimbo brand. The image of the product, gave name to the cake “Gansito “. If you want to make your own dessert and 100% natural, we give you the recipe.

Gansito dessert recipe

Ingredients:

For the cake:

For the filling:

For the strawberry jam:

  • 1 kg of strawberries
  • 700 g of sugar
  • The juice of a lemon

Utensils:

  • 1 bowl
  • 1 manual beater
  • 1 sieve
  • 1 mold
  • Sulfite paper
  • 1 large knife or a pie cutter
  • 1 saucepan
  • 1 wooden or plastic spoon
  • Oven
  • 1 spatula

If you’re going to make the marmalade yourself:

Gansito dessert
  • 1 large bowl
  • 1 large pot
  • 1 wooden spoon

preparation:

Preparation of the sponge cake:

Preparation of the filling:

  • Beat 300 ml cream until you get a thick texture.
  • Cut your cake in half with a large knife or a cake cutter.
  • Fill the sponge cake with the cream and the strawberry jam.

Preparation of marmalade:

Preparation of the ganache:

  • Put 200 ml of cream in a saucepan and let it boil.
  • Chop the chocolate.
  • Add the chocolate in the saucepan with cream, previously removed from the heat.
  • Do not stop stirring until the chocolate is completely melted.

Finishing the cake:

  • Pour the chocolate in the center of the cake and spread on all sides with the help of a spatula.
  • You can decorate it with chocolate nuggets .
  • Put it in the fridge and do not remove it until the chocolate is solidified.

Data of interest:

  • Difficulty: Medium
  • Processing time: about 1 hour, if you are going to use industrial jam.
  • This cake is ideal accompanied by a little whipped cream .
  • If you want to subtract calories from your dessert, use the “lights” ingredients .

Recommendations to make a perfect cake:

Gansito dessert
  • Use top quality ingredients . They guarantee a perfect final result and taste.
  • Always use a gentle little flour and gluten, suitable for baking. Your cake will come out more with a uniform and light texture.
  • Assemble the eggs well to sponge the sponge cake.
  • It is better to use grid and half height than tray for the oven.
  • The best molds without a doubt the removable ones. If the mixture is very liquid, then use silicone . They have to be of quality so that the silicone does not bulge and deform your sponge cake with heat.
  • Always preheat the oven to 180 ° C. Never put your sponge cake in cold. To save on electricity it is enough to preheat them 15 minutes before.
  • Remove the cake immediately from the oven . If you leave it inside it will dry and wrinkle.
  • Do not unmold the cake until it is at least warm. If you do it hot it will break easily.

Gansito dessert

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