Pisco Sour, the beloved cocktail of Peru, has found a delicious new form – a cake! This delightful dessert captures the tart, sweet, and frothy essence of the drink, making it a unique and celebratory treat. If you’re looking to impress your guests with an unexpected flavor combination, this Pisco Sour Cake recipe is your ticket to culinary stardom!

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A Slice of Peruvian Tradition

While the exact origins of the Pisco Sour cocktail are debated, its popularity in Peru is undeniable. This cake takes inspiration from the drink’s signature blend of pisco brandy, lime juice, simple syrup, egg whites, and Angostura bitters. The result is a moist, citrusy cake with a hint of floral bitterness, topped with a fluffy meringue frosting that mimics the cocktail’s iconic foam.

Baking the Perfect Pisco Sour Cake: A Step-by-Step Guide

Ingredients You’ll Need

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup pisco brandy
2 tablespoons lime zest
1/4 cup lime juice

For the Meringue Frosting:

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup granulated sugar
1/4 cup pisco brandy
Angostura bitters, for garnish (optional)
Lime slices, for garnish (optional)

Pisco Sour Cake Ingredients

Essential Baking Tools

Two 9-inch round cake pans
Parchment paper
Electric mixer
Rubber spatula
Sifter
Saucepan
Whisk
Piping bag and tip (optional)

Let’s Get Baking!

1. Preparing the Cake Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.

2. Combining the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Creaming the Butter and Sugar:

In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.

4. Incorporating the Eggs and Vanilla:

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Adding the Dry Ingredients and Liquids:

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

6. Pisco and Lime Infusion:

In a small bowl, whisk together the pisco brandy, lime zest, and lime juice. Gently fold this mixture into the cake batter until evenly distributed.

7. Baking the Cakes:

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Cooling the Cakes:

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

9. Crafting the Meringue Frosting:

While the cakes are cooling, prepare the meringue frosting. In a clean bowl of an electric mixer, beat the egg whites and cream of tartar until soft peaks form.

10. Gradual Sugar Addition:

Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed. Once all the sugar is incorporated, continue beating until stiff, glossy peaks form.

11. Pisco Infusion:

Gently fold in the pisco brandy into the meringue frosting using a rubber spatula.

12. Assembling the Pisco Sour Cake:

Once the cakes have cooled completely, place one cake layer on a serving platter. Evenly frost the top with half of the meringue frosting.

13. Layering and Frosting:

Carefully place the second cake layer on top and frost the entire cake with the remaining meringue frosting.

Frosting Pisco Sour Cake

14. Garnishing and Chilling:

If desired, garnish the cake with a few drops of Angostura bitters and lime slices. Allow the cake to chill in the refrigerator for at least 30 minutes before serving.

Tips and Tricks for Baking Success

Room Temperature Ingredients: For optimal results, use room temperature ingredients, especially eggs and butter. This will help them emulsify better, resulting in a smoother batter.
Don’t Overmix: Overmixing the cake batter can lead to a tough and dense cake. Mix only until the ingredients are just combined.
Cooling Completely: Allow the cakes to cool completely before frosting. This will prevent the frosting from melting and sliding off.

FAQs About Pisco Sour Cake

Q: Can I make this cake without alcohol?

A: Absolutely! You can substitute the pisco brandy with an equal amount of additional lime juice or a non-alcoholic vanilla extract for a similar flavor profile.

Q: How do I store leftover Pisco Sour Cake?

A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Indulge in a Taste of Peru!

Baking a Pisco Sour Cake is an adventure in flavor and a testament to your culinary creativity. With its unique taste and elegant presentation, this cake is sure to be a showstopper at your next gathering. So, gather your ingredients and embark on a baking journey that will transport your taste buds to the heart of Peru!

Article by Family Cuisine

We are the food lovers, the taste testers, the kitchen experimenters who make up the familycuisine.net team. We're chefs, home cooks, and culinary enthusiasts who have come together to share our passion for food with you. With the help of AI, we're able to bring you the most delicious, reliable, and exciting content from around the world.