Pastel Borracho translates to drunken cake.This dessert is very easy to make, moist, rich and perfect for any occasion.

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What is Pastel Borracho?

It is basically rum-soaked sponge cake, top with prunes and creme Anglaise. The rum syrup makes this cake rich and incredibly moist, without being soggy, and has a wonderful texture. This dessert is very popular in Colombia and other Latin American countries, every region and family has its own variation. This is my grandmother’s recipe.

Pastel Borracho is the perfect cake for just about any occasion or celebration. It’s very easy to make and you can use store bought sponge cake for the base.

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How to Make Pastel Borracho

I made my sponge cake (bizcochuelo) from scratch and you can find the recipe here. But if you don’t want to bake it, you can use a store bought pound cake or sponge cake instead and that will make this cake recipe even easier.

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To make the Creme Anglaise

• Place the evaporated milk, cream, vanilla extract, yolks and sugar in the blender until well combined.
• Bring the mixture to simmer over low heat in a small sauce pan. Stir often until custard thickens, about 7 minutes (do not let it boil). Strain sauce into a bowl. Cover and place in the fridge until ready to use.

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To Make the Rum Syrup:

• In a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves. Remove from the heat and stir in the rum and prunes.

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To Assemble the Drunken Cake

• Using a serrated style knife, cut the cake in half horizontally. Place 1 layer on a plate.
• Drizzle ½ of the rum syrup over the top, then drizzle half of the creme anglaise and top with half of the prunes.

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• Top with another cake layer and repeat with the rest of syrup, creme anglaise and prunes.
• Serve immediately, or cover with a cake cover and refrigerate until ready to serve.

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Notes & Tips

*Use your favorite and good quality rum for this cake.

*Serve it with vanilla ice cream or whipped cream on the side.

*If you don’t like prunes, just omit them. Keep the cake in the fridge until ready to serve.

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More Cake Recipes

Torta Negra Envinada (Black Cake)

Tres Leches Cake

Chocolate and Dulce de Leche Cake

Coffee Flavored Cake

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Pastel Borracho Recipe (Colombian-Style Drunken Cake)

Erica Dinho

Course Dessert

Cuisine Colombian

Servings 6 servings

Calories 604 kcal

Ingredients 

1x2x3x

• 1 sponge or pound cake
• ¾ cup granulated sugar
• ¾ cup of water
• ½ cup dark rum
• 1 cup of pitted prunes
• 1 cup evaporated milk
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 5 tablespoons of granulated sugar

Instructions 

To make the creme anglaise:

• Place evaporated milk, cream, vanilla extract, yolks and sugar in the blender until well combined.

• Bring the mixture to simmer over low heat in a small sauce pan. Stir often until custard thickens, about 7 minutes (do not let it boil). Strain sauce into a bowl. Cover and place in the fridge until ready to use.

To assemble:

• Using a serrated style knife, cut the cake in half horizontally. Place 1 layer on a plate. Drizzle ½ of the rum syrup over the top, then drizzle half of the creme anglaise and top with half of the prunes.

• Top with another cake layer and repeat with the rest of syrup, creme anglaise and prunes.

• Serve immediately, or cover with a cake cover and refrigerate until ready to serve.

Nutrition

Calories: 604kcalCarbohydrates: 90gProtein: 10gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 227mgSodium: 380mgPotassium: 456mgFiber: 2gSugar: 71gVitamin A: 1228IUVitamin C: 1mgCalcium: 214mgIron: 2mg