The Curicana cake is one of Chile’s most famous sweets, recognized as a classic dessert from the south of the country. Named after the city of Curicó, this delicacy represents the rich culinary heritage of Chilean confectionery.
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How to Make Curicana Cakes?
Curicana cakes come in various sizes and are traditionally filled with a range of ingredients, such as dulce de leche, candied alcayota (fig-leaf gourd), almonds, or walnuts, making them irresistibly delicious in every variation.
Nutritional Facts
Each serving of Curicana cake contains approximately 700 kcal, 150 g of carbohydrates, 10 g of fats, 5 g of proteins, 2 g of fiber, 140 g of sugars, 25 mg of cholesterol, and 200 mg of sodium.
Step-by-Step Recipe for Curicana Cake
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Servings: 6 people
Ingredients
1. For the Pastry Discs
- 140 g all-purpose flour
- 6 egg yolks
- 1 tablespoon lard
- 1 tablespoon vinegar
- A pinch of salt
2. For the Filling
- 1 kg brown sugar
- 1 kg chancaca (unrefined sugar syrup or panela)
- 350 g breadcrumbs
- 10 cloves
- 4 oranges (zested)
- 2 cinnamon sticks
Preparation Steps
- Sift the flour and a pinch of salt onto a clean, smooth surface. Create a well in the center, then add the melted lard, vinegar, and egg yolks.
- Mix quickly using a wooden spoon, adding water gradually if needed, until a well-integrated dough forms. Knead vigorously for 5 minutes until soft and elastic. Wrap and let it rest for 15 minutes.
- Preheat the oven to 200°C (396°F) and lightly flour a baking tray. Roll out the dough on a clean surface until paper-thin. Cut into 10 to 15 cm discs. Place the discs on the tray and bake for 8 to10 minutes or until lightly golden. Cool and set aside.
- In a large pot, boil 3 liters of water and add the chancaca, sugar, orange zest, cloves, and cinnamon. Simmer over medium-low heat until slightly thickened.
- Strain the syrup and mix in the breadcrumbs. Return the mixture to the pot and cook over medium heat, stirring until thick enough to reveal the bottom of the pot when stirred.
- Layer the pastry discs on a flat surface, covering each with warm chancaca syrup. Repeat with two or three more layers. Cover the cake and sides with the remaining syrup.Crumble an extra pastry disc and sprinkle the crumbs over the cake. Let it rest overnight to enhance the flavors.
Optional Variations
Fill the cake with alternating layers of dulce de leche, lucuma puree, and chopped walnuts. Cover with dulce de leche and sprinkle with powdered sugar.
History and Origin
The popularity of Curicana cakes is said to have originated during railway journeys between Santiago and southern Chile. Travelers stopped in Curicó, conveniently located midway, to enjoy a sweet treat before continuing their journey.
Did You Know?
The combination of dulce de leche and chancaca syrup in Curicana cakes showcases the blending of indigenous and colonial culinary influences, making it a true emblem of Chilean gastronomy.
