Academia Santa Rosa de Lima is a beloved Peruvian dessert, a layered cake named after the patron saint of Peru. It features delicate, almond-flavored sponge cake layers soaked in a sweet syrup and filled with a rich, creamy custard, all topped with a glossy meringue. This recipe is genuinely useful because it breaks down the traditional preparation into clear, manageable steps, ensuring you can create this impressive and delicious cake at home.
Ingredients
- For the Cake:
- 6 large eggs, separated
- 1 cup (200 g) granulated sugar, divided
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the Syrup:
- 1 cup (240 ml) water
- 1/2 cup (100 g) granulated sugar
- 1 cinnamon stick
- 2 cloves
- 1 tsp vanilla extract
- For the Custard Filling:
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 1 tsp vanilla extract
- For the Meringue Topping:
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans, or line the bottoms with parchment paper.
- Make the cake batter: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. In a large bowl, beat the egg yolks with half of the sugar (1/2 cup / 100 g) until pale and thick, about 3 minutes. Beat in the vanilla extract.
- Whip the egg whites: In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/2 cup (100 g) of sugar, beating until stiff, glossy peaks form.
- Fold the batter: Gently fold the flour mixture into the yolk mixture in three additions, alternating with the whipped egg whites. Fold just until no streaks of flour remain; do not overmix.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back lightly when touched. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the syrup: While the cakes cool, combine the water, 1/2 cup (100 g) sugar, cinnamon stick, and cloves in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat and simmer for 5 minutes. Remove from heat, stir in the vanilla, and let steep while you prepare the custard. Remove the cinnamon and cloves before using.
- Make the custard: In a medium saucepan, heat the milk and 1/2 cup (100 g) sugar over medium heat until steaming, but not boiling. In a separate bowl, whisk the egg yolks and cornstarch together until smooth. Gradually whisk about 1 cup of the hot milk into the yolk mixture to temper it, then pour the yolk mixture back into the saucepan.
- Cook the custard: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 3-5 minutes. Boil for 1 minute, then remove from heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temperature.
- Assemble the cake: Once the cakes are completely cool, slice each one horizontally to create four thin layers. Place one layer on a serving plate. Brush generously with the syrup. Spread a layer of custard over the syrup. Repeat with the remaining layers, ending with a cake layer on top. Brush the top with syrup as well.
- Make the meringue: In a clean, heatproof bowl, combine the egg whites, sugar, and cream of tartar. Place the bowl over a pot of simmering water (make sure the water doesn’t touch the bowl) and whisk constantly until the sugar is dissolved and the mixture is warm to the touch, about 2-3 minutes. Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form, about 5-7 minutes. Beat in the vanilla.
- Frost and serve: Spread the meringue over the top and sides of the assembled cake. You can create decorative peaks with a spatula or spoon. If desired, use a kitchen torch to lightly brown the meringue. Refrigerate for at least 2 hours before serving to allow the cake to set and the flavors to meld.
Tips
- Almond flour substitute: If you don’t have almond flour, you can use an equal amount of all-purpose flour, but the cake will be slightly less tender and have a less distinct almond flavor.
- Don’t overmix the batter: Overmixing the batter after adding the flour will develop gluten and make the cake tough. Fold gently and stop as soon as the ingredients are combined.
- Syrup application: Use a pastry brush to apply the syrup evenly. You want the cake to be moist but not soggy. If the syrup has cooled and thickened, gently reheat it to loosen it.
- Meringue tips: Make sure your bowl and beaters are completely clean and free of any grease before whipping the egg whites. Any fat will prevent them from reaching stiff peaks. The meringue is safe to eat as it is cooked during the preparation over the double boiler.
Serving Suggestions
Serve Academia Santa Rosa de Lima chilled, cut into neat slices. It pairs beautifully with a cup of Peruvian coffee or a glass of sweet dessert wine. For a festive touch, garnish each slice with a sprinkle of ground cinnamon or a few toasted almond slices.
Variations
- Lemon zest: Add the zest of one lemon to the custard while it cooks for a bright, citrusy note.
- Chocolate version: Replace 2 tablespoons of the all-purpose flour with unsweetened cocoa powder in the cake batter, and add 1/4 cup (60 g) of melted dark chocolate to the custard.
- Rum syrup: Add 2 tablespoons of dark rum to the syrup after it has steeped for an adult twist.
Storage and Reheating
Store the assembled cake in the refrigerator, covered, for up to 4 days. The meringue may weep slightly over time, but the cake will still taste delicious. This cake is best served cold and does not need reheating. If you have leftovers, simply keep them refrigerated in an airtight container.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can prepare the cake layers and custard a day in advance. Wrap the cooled cake layers in plastic wrap and refrigerate the custard in an airtight container. Assemble and frost the cake on the day you plan to serve it.
Can I use a different type of milk? Yes, you can use 2% or even almond milk, but the custard will be less rich. If using a non-dairy milk, be sure to use one that is designed for cooking and thickening, as some may not set up as well.
My meringue is not getting stiff. What went wrong? This is usually due to a trace of fat or yolk in the egg whites, or the bowl not being completely clean. Make sure to separate the eggs carefully and use a glass or metal bowl. Also, ensure the sugar is fully dissolved before whipping; you can rub a little of the mixture between your fingers to check for grittiness.
Can I skip the syrup? The syrup is essential for keeping the cake moist and adding flavor. Without it, the cake will be dry, especially since it’s served cold. If you prefer a less sweet cake, you can reduce the sugar in the syrup to 1/4 cup (50 g).
How long does the cake need to chill? At least 2 hours is recommended so the custard can set and the layers can absorb the syrup. Chilling overnight yields the best flavor and texture.
Can I freeze this cake? Yes, you can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then foil. Thaw in the refrigerator before assembling. The custard and meringue do not freeze well.
Related
- Pakora English Name: What Are Pakoras Called?
- Pakora Historical Origin: A Crispy Snack’s Journey
- Pakora in Air Fryer: Crispy, Easy Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).