Venezuelan Desserts

traditional desserts

Venezuela is a country rich in its varied cuisine and especially traditional homemade desserts. I can list many of them but I will mention what we commonly did in my family #chefpastrymaker and as good regionalists, lovers of the #gaitazuliana  

Thanks to @Babitadeboer and @Henkjan by Krijger for giving us the opportunity for the world to know our traditions.

chefpastelera Pineapple and plum cake.

This cake was made especially for birthday nro. 81 from my father.


2 1/2 cup wheat flour
4 eggs
3 teaspoons baking powder
1 cup pineapple juice
1 pineapple in syrup
1 cup of sugar
125 grams of butter
for candy
7 tablespoons of sugar
1 1/4 cup the syrup liquid of pineapple approaching
1/4 teaspoon cinnamon.


Bind the dry ingredients flour, salt, baking powder and reserve. Put the butter with sugar in the mixer until they are joined, on the other hand separate the yolks from the whites and add the yolks one by one to the butter and sugar mixture. Beat the whites to snow and set aside when all the yolks are mixed.
Add the pineapple juice alternated with the dry ingredients mixture, at the end add by wrapping the egg whites. Reserve the mix.
In a saucepan add butter, sugar, cinnamon and syrup, mix well until sugar dissolves let cook until caramel forms, turn off the heat. Add to a tortera cover the whole pan and then place the pineapple wheels to your liking, empty the mixture and bake it at 180 degrees C (if your oven is gas) or 350 Degrees F (if your oven is electric), for 45 minutes to an hour. Unmold hot and garnish with red chili peppers. (Recipe by Emma Perozo)

chefpastelera Chocolate cake filled with chocolate


1 cup liquid milk.
2 Tbsp. white vinegar
1/2 cup vegetable oil
1 Teaspoon Vanilla Essence
1/2 cup cocoa
1 cup leavant flour
1 Teaspoon Baking Soda
3/4 Cup Brown Sugar
2 Eggs
1 Tbsp unsalted butter
200 Grams of pastry cocoa.
1a condensed milk.


For the cake, add the vinegar to the fresh milk and let it brew for 5 minutes.
In a large cup, mix, eggs, cut milk and oil. And in another, mix the flour, baking soda and COCAO.
Integrate dry ingredients into wet ingredients and mix well without whipping too much. Add sugar and finish integrating.
Empty the dough into a circular mold and bake at 170° C for 1 hour.
To make the Fudge, mix condensed milk and cocoa in a pot. Heat for 3 minutes over medium heat while still moving. Chill.
Cover and fill with fudge on the surface and sides of the cake. Garnish with fruits, cut into 12 slices and enjoy.

chefpastelera Lemon foot

Ingredients for making lemon and meringue pie:

2 cups of flour (280 grams)
4 units of Eggs
½ cup lemon juice
1 cup Condensed Milk (240 grams)
125 grams of butter
1 cup of sugar (200 grams)
3 tablespoons of sugar flower
2 teaspoons of baking powder
Mix lemon juice with condensed milk to form a soft cream. Pour this cream over the dough you baked in the previous step and reserve the cake.
Recipe from my niece Keyla Perozo @postreskey


1 can of condensed milk
5 eggs
5 tablespoons sugar (for caramel)
1 splash of rum
Milk (the same size as the can of condensed milk)
In a round metal tin of Danish type cookies add ¼ of water and 5 tablespoons of sugar, move constantly but preventing it from burning, that is the caramel and the color should be golden.
Even hot, the caramel must be spread throughout the mold and then allowed to cool.
In addition, put eggs, condensed milk and milk in the blender (or if you want to use the mixer) until it is homogeneous (approx. 3 minutes).
Add at the end a little bit of vanilla, and/or rum.
The mixture is incorporated into the mold and put in a water bath for an hour and 15 minutes.
Note: If the bain marie is in the oven, the temperature should be 350°F or 175°C.
You can insert a toothpick, if it comes out clean it is ready.
Take it to the refrigerator for at least 5 hours, unmold and serve.