Pre-bake a 22 cm diameter cake mix, pressed with weight for 15 minutes.
For the filling
6 large and firm guavas or 8 smaller ones
1/2 cup of sugar - 90 g
4 tablespoons of butter or margarine - 60 g
2 tablespoons of lime zest
1 egg - 65 g
1/4 cup of milk - 60 ml
1/4 cup of sugar - 45 g
1 teaspoon of vanilla - 5 ml
Guava seeds
Pre-bake a 22 cm diameter cake mix, pressed with weight for 15 minutes.
For the filling
6 large and firm guavas or 8 smaller ones
1/2 cup of sugar - 90 g
4 tablespoons of butter or margarine - 60 g
2 tablespoons of lime zest
1 egg - 65 g
1/4 cup of milk - 60 ml
1/4 cup of sugar - 45 g
1 teaspoon of vanilla - 5 ml
Guava seeds
Peel the guavas, cut them in half, remove the seeds and reserve
Cut them into thin slices
In a pan, melt the butter, sugar, and lime zest over low heat
Cook for 3 to 5 minutes, until the sugar caramelizes
Add the guavas and stir carefully for about 5 minutes
Increase the heat and simmer rapidly, stirring with a spoon, until the liquid thickens into a syrup
Remove from heat and let cool
Mix the egg, milk, sugar, and vanilla in a blender
Blend rapidly
Place the guavas on the cake and drizzle some of the remaining syrup
Spread the milk-egg mixture over the guavas
Bake in a moderate oven for about 30 minutes, until the cream is firm
Press the seeds into a sieve
Wash the pulp and brush it over the cooled cake
Serves 12 slices.
