El Gansito Gigante ~ The Giant Gansito
To bite into a Gansito Snack Cake is to bite into something inherently Hispanic.
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Ingredients
Cake Base:
- 1 loaf pound cake
Jelly Filling:
- 1 cup strawberry jam
- 2 tbsp corn starch
- 3 tbsp cold water
Cream Filling:
- ½ bar cream cheese
- ½ cup confectioners sugar
- ½ cup whipping cream
Icing:
- 2 cups chocolate chips
- ⅓ cup whipping cream
- chocolate sprinkles
Instructions
Cake Base:
- Cut a trinch down the middle of the pound cake. It should have 1 inch around the sides and ⅓ down into the cake.
- Remove cake from the trench and set asside.
Jelly Filling:
- Add Jelly, starch, and water to a cooking pan and mix well while heating.
- Refrigerate for 20 minutes.
Cream Filling:
- In a mixing bowl add cream cheesing and confectioners sugar. Mix well until combined then add the whipping cream while continuing to mix until a light fluffy consistency is achieved.
- Refrigerate for 15 minutes.
Icing:
- In a pan slowly heat whipping cream but do not boil.
- Put the chocolate chips into a mixing bowl and pour the warm whipping cream over the chocolate and mix until all the chocolate chips are melted.
- Allow to cool for 5 or 10 minutes before using.
Assemble the Cake:
- Place filling mix into the trench filling it about halfway up.
- Place the cream mix into the trench filling it to the top.
- Pour the Icing mix over the cake. Using an icing spatula, making sure the top and sides are completely covered.
- Sprinkle the chocolate sprinkles on top.
- Place in refrigerator for 20 minutes to solidify the icing. Cut and serve.
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