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Spanish Bienmesabe Recipe

Bienmesabe is believed to have originated around 1635 in the Canary Islands, Andalusia, and Malaga. During this time, it was traditionally prepared by the nuns of the Convent of Clausura de Belén de las Monjas Clarisas. In Spain, it is often referred to as "Antequera Bienmesabe."
This classic Spanish dessert is made with ground almonds, egg yolks, and honey as its primary ingredients. Depending on the recipe, additional flavors such as cinnamon, lemon zest, and sweet wine may also be included.
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Prep Time 1 hour
Cook Time 50 minutes
Additional Time 2 hours
Total Time 3 hours 50 minutes
Course Dessert
Cuisine Spanish
Servings 10

Ingredients
  

For the biscuit:

  • Eggs – 8
  • Sugar – 1½ cup
  • Flour – 3 cups
  • Rum – 1 tbsp

For the coconut cream:

  • Coconuts - 3
  • Hot water - 3 cups
  • Egg yolks - 18
  • Salt - 1 pinch
  • Sugar - 2 ¼ cups
  • Sherry - ½ cup

For the meringue:

  • Egg whites - 4
  • Sugar - 1 ½ cup
  • Salt - 1 pinch

Instructions
 

For the biscuit

  • Begin by preheating the oven to 350 F.
  • Now, take the eggs and beat the egg whites while slowly mixing in the sugar.
  • Throw in the yolks, one at a time, and also add rum.
  • Once everything is properly mixed, softly fold in the flour with the help of a spatula.
  • Transfer the prepared batter into a round cake pan.
  • Leave it to bake for 35 minutes. Check by putting in a toothpick in the center. If it comes out dry, it means the cake is done.
  • Get the cake out of the pan and keep it aside in a cool place.

For the cream

  • Start by cracking open the coconuts and taking out the coconut water and flesh.
  • Filter the coconut water.
  • Add the water and all the flesh to a blender and add 2 cups of hot water.
  • Blend properly. Then strain the prepared combination using a cheesecloth to obtain the coconut milk.
  • Collect the coconut milk in a salad bowl and throw in the egg yolks.
  • Next, beat the concoction and add salt. Keep aside.
  • Now, take a non-stick pan and add the sugar and residual hot water. Bring the mixture to a boil. Cook on a high flame and make sure not to stir it.
  • Stop the heat and pour the egg and coconut milk blend into it. Beat the mix with an electric mixer until it becomes cream.
  • On a low flame, allow the prepared mixture to heat. Make sure to keep mixing until it reaches its boiling point.
  • Get the pan off the flame and let it cool for 30 minutes.
  • Take the biscuit and cut it into 3 thin slices.
  • Take a removable springform pan and grease it. Now, take one slice of biscuit and place it in the pan. Sprinkle some sherry.
  • It’s time to take the coconut cream and add a layer of it on top of the biscuit.
  • Set the second slice of biscuit over it and again drizzle some sherry. Add the coconut cream on top. Repeat with the last slice.
  • Place for at least 2 hrs in the refrigerator.

For the Meringue

  • After two hours, take a bowl and add egg whites and salt to it.
  • Gradually beat them at the beginning to form a liquid.
  • Add ⅓ cup sugar and beat for about 1 minute at a little higher speed. The goal is to harden the whites.
  • Lastly, add in the residual sugar slowly and keep beating on medium speed for about 4 to 5 minutes.
  • Take the biscuit out of the refrigerator and unmold.
  • Smear the meringue softly using a pastry bag and a start tip. Remember to apply it to the whole bienmesabe.
  • Place in the refrigerator for another 4 hrs before serving. 
Keyword Spanish Bienmesabe Recipe
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