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Gansito ~ The Mexican Twinkie

El Gansito Gigante ~ The Giant Gansito

David Taylor
To bite into a Gansito Snack Cake is to bite into something inherently Hispanic.
Prep Time 20 mins
Cook Time 10 mins
Resting Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Mexican
Servings 1 cake

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
  • 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.
Keyword Cake, Chocolate, Cream Cheese, Strawberry