Cuban Capuchinos

Capuchinos are a cone-shaped Cuban dessert that is made of a delicate sponge cake soaked in a flavor packed syrup. This is a staple item sold at Cuban bakeries, which can make them difficult to find! My family would travel to a neighboring state that had a Cuban bakery to purchase capuchinos. Unfortunately, the quality of the products at the bakery went down after a shift in ownership, and my family was without capuchinos for a long time. Once I became an avid baker in adulthood, I decided to learn how to make capuchinos to recreate one of my fondest childhood food memories and for my family to enjoy. The recipe I created tastes exactly like the capuchinos my family use to get from the bakery. These can be somewhat difficult to make, especially in the traditional cone shape, so use the video demonstration I've provided along with the recipe directions as a guide. And don't forget to have fun giving the recipe a try!

Cuban Capuchinos Recipe 

INGREDIENTS:

For the Sponge Cake: 

• 11 egg yolks
• 1 whole egg
• 4 tablespoons of granulated sugar
• 2 1/2  tablespoons of flour
• 3/4 cup of cornstarch 
• 1 teaspoon of vanilla extract
• Pinch of salt

For the Syrup:

• 2 cups of granulated sugar 
• 2 1/2 cups of water 
• 3 cinnamon sticks
• Peels of 2 limes (grated or with peeler)
• 1 tablespoon of anise extract or liqueur
• 2 teaspoons of vanilla extract

TOOLS NEEDED:

• A mini cheesecake tray with removable bottoms and metal cones or a mini cupcake tray
• A Standard or Handheld Mixer
• A mixing bowl, spatula, large spoon, mesh strainer, and measuring utensils.

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Set up the capuchino tray first. This step includes folding the paper cones (See the video demonstration for a visual of how to setup the tray and rolling the paper cones).
2. Collect the ingredients you need for the cake mixture and syrup. 
3. Begin making the cake mixture.  In a large mixing bowl, beat the whole egg and egg yolks on medium-high speed if using a standard mixer and high speed if using a handheld mixer for about 2 to 3 minutes until the mixture is frothy.
4. Next add the sugar, vanilla extract, and salt, and beat on medium-high to high speed for 5 minutes. The mixture should thicken and increase in volume.
5. Now add the flour to the mixture and gently fold in with a spatula. Then mix at the lowest speed setting for about 10 seconds.
6. Next gradually add the cornstarch a tablespoon or two at a time, gently folding into the mixture each time, before mixing with a standard or handheld mixer on the lowest setting for 10 seconds. Once the cornstarch is all incorporated, be sure to scrape down the sides and mix one more time for 20 seconds at low speed.
7. At this point preheat the oven to 300°F. Then fill the paper cones two-thirds of the way with the cake mixture, leaving about an inch of space at the top empty. Place the capuchino cakes in the oven for 25 to 30 minutes until golden brown on top. While the cakes are baking, make the syrup.
8. For the syrup, put the sugar, water, cinnamon sticks, and lime peels in a pot. Then bring to a boil and reduce to medium-low heat and let simmer for 15 to 20 minutes. At this point reduce the heat to the lowest setting on your stove (enough to keep the syrup hot), and add the vanilla extract and anise extract/liqueur.
9. When the capuchinos are done (golden brown on top) remove from the oven. With cooking gloves on, carefully remove the cakes from the metal cones and then remove the parchment paper cones from the cakes. Place the cakes in a 9x13 inches tray at least 2 inches deep. Arrange the cakes at least a half inch to an inch apart, so there is room for them to expand. 
10. While the cakes are still hot, strain and pour the hot syrup on and around the cakes gently a cup and a half at a time. Use about 3 ½ cups of syrup for one tray of capuchinos reserving the left over syrup for any remaining capuchinos placed in another smaller tray. The capuchinos should be partially submerged and floating in the syrup. Let them soak at room temperature for 20 minutes then put in the refrigerator overnight and serve them the next day.