Pastelitos estilo gansito casero
Pastelitos estilo gansito casero is a medium Mexican recipe that serves 8. 250 calories per serving. Recipe by Cocina con Peña on YouTube.
Prep: 35 min | Cook: 45 min | Total: 1 hr 35 min
Cost: $18.93 total, $2.37 per serving
Ingredients
- 3 large Eggs (room temperature)
- 1 cup Granulated Sugar (200 g)
- 1 tsp Vanilla Extract (pure vanilla)
- 1/3 cup Vegetable Oil (80 ml, neutral flavor)
- 1/2 cup Whole Milk (120 ml)
- 1 1/2 cups All-Purpose Flour (190 g, sifted)
- 2 tsp Baking Powder
- 1 cup Strawberry Jam (250 g, any brand)
- 2 tbsp Cornstarch (16 g)
- 2 tbsp Cold Water (for cornstarch slurry)
- 100 g Milk Chocolate Chips (semi‑sweet, good melting quality)
- 1 cup Heavy Whipping Cream (240 ml, cold)
- 1/4 cup Heavy Whipping Cream (for glaze) (60 ml)
- 2 tbsp Milk (for chocolate melt) (30 ml)
Instructions
Prepare the vanilla sponge batter
In a large mixing bowl, beat the eggs, granulated sugar and vanilla extract with a whisk or electric mixer on high speed until the mixture turns pale, fluffy and triples in volume.
Time: PT10M
Incorporate wet and dry ingredients
Add the vegetable oil and milk to the egg mixture, mixing briefly. Then sift the flour together with the baking powder and fold it in gently until just combined. Do not over‑mix.
Time: PT5M
Bake the sponge cake
Preheat the oven to 190°C. Grease the baking pan and line with parchment paper. Pour the batter into the pan, smooth the top, and bake for 30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Time: PT30M
Temperature: 190°C
Cool the cake
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cooling rack and let it cool completely before handling.
Time: PT10M
Thicken the strawberry jam
In a medium saucepan, combine the strawberry jam, cornstarch slurry (cornstarch mixed with cold water) and stir over medium heat until the mixture becomes glossy and thick, about 3–4 minutes. Remove from heat and let cool.
Time: PT5M
Make the chocolate glaze
Place the chocolate chips and 1/4 cup heavy cream (plus 2 tbsp milk) in a microwave‑safe bowl. Heat in 30‑second bursts, stirring after each burst, until smooth and fully melted. Set aside to cool slightly.
Time: PT5M
Whip chocolate‑infused cream
Melt the remaining 100 g chocolate with 2 tbsp milk, let it cool to room temperature. In a clean bowl, pour the cold heavy whipping cream, add the cooled chocolate mixture, and beat with an electric mixer on medium‑high speed until the volume doubles and soft peaks form.
Time: PT5M
Assemble the cake
Using a sharp knife, carefully cut off a thin layer (about ½ inch) from the top of the cooled cake to create a lid. Spread the thickened strawberry jam evenly over the exposed surface. Pipe or spread the whipped chocolate‑cream on top of the jam. Replace the lid. Pour the chocolate glaze over the entire cake, allowing it to drip down the sides. Refrigerate for 15 minutes to set.
Time: PT10M
Chill and serve
Leave the assembled cake in the refrigerator for at least 15 minutes. Slice into 8 equal portions and serve chilled.
Time: PT15M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Milk, Wheat, Soy (chocolate lecithin)
Ingredient Substitutions
- Instead of Eggs: Egg replacer (1/4 cup per egg)
- Instead of Granulated Sugar: Coconut sugar, Brown sugar
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Vegetable Oil: Canola oil, Melted butter (slightly richer)
- Instead of Whole Milk: Almond milk, Soy milk
- Instead of All-Purpose Flour: Cake flour (use 1 1/4 cups)
- Instead of Baking Powder: Baking soda + cream of tartar (1 tsp + 1/2 tsp)
- Instead of Strawberry Jam: Fresh strawberry puree with sugar
- Instead of Cornstarch: Arrowroot powder
- Instead of Milk Chocolate Chips: Dark chocolate chips, Chocolate bars broken into pieces
- Instead of Heavy Whipping Cream: Half‑and‑half (less stable)
- Instead of Heavy Whipping Cream (for glaze): Whole milk (will be thinner)
- Instead of Milk (for chocolate melt): Cream (richer)
Equipment Needed
- Mixing Bowl
- Hand Whisk or Electric Mixer
- Measuring Cups and Spoons
- Rubber Spatula
- 9×13 inch Baking Pan
- Parchment Paper (optional)
- Oven
- Saucepan (medium)
- Microwave‑Safe Bowl (optional)
- Knife
- Cooling Rack (optional)
- Offset Spatula or Spoon (optional)
- Plastic Wrap (optional)
Critical Steps — Do Not Skip
- Beating the eggs, sugar and vanilla until the mixture triples in volume.
- Baking the sponge cake until a clean toothpick emerges.
- Thickening the strawberry jam with cornstarch without forming lumps.
- Achieving a smooth, glossy chocolate glaze.
- Assembling the cake with a proper lid and even layers.
Chef Tips from the Video
- For extra vanilla flavor, use a vanilla bean and scrape the seeds into the batter.
- A light dusting of powdered sugar on the finished cake adds a decorative finish.
- If you prefer a darker coating, use dark chocolate instead of milk chocolate.
Troubleshooting
The sponge cake is dense and does not rise.
Make sure the eggs are at room temperature and beat them until the mixture triples in volume. Do not over‑mix after adding flour.
Jam filling is watery.
Cook the jam mixture a little longer until it thickens, or increase the cornstarch to 3 tbsp.
Chocolate glaze hardens too quickly and cracks.
Warm the glaze slightly before spreading, or add an extra tablespoon of cream to keep it fluid.
Whipped chocolate cream becomes grainy.
Ensure the melted chocolate is fully cooled before adding to the cream, and stop beating as soon as soft peaks form.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Not recommended due to dairy filling; keep refrigerated.
Make-Ahead Tips
- Bake the sponge cake a day ahead and keep it wrapped in the fridge.
- Prepare the strawberry jam filling and chocolate glaze up to 2 days in advance; store each in separate containers.
- Whip the chocolate‑infused cream just before assembly to keep it airy.
Frequently Asked Questions
What is the cultural significance and history of Pastelitos estilo Gansito in Mexican cuisine?
Gansito is an iconic Mexican snack cake created in the 1970s by the Marinela brand. It quickly became a beloved treat for children and adults because of its soft vanilla sponge, strawberry jam center, and chocolate coating. The homemade version honors that nostalgia while allowing families to control ingredients and cost.
What are the traditional regional variations of Gansito‑style cake in Mexico?
While the classic Gansito uses strawberry jam, some regions substitute guava or mango jam for a tropical twist. In the north, a thicker buttercream may replace the whipped chocolate cream, and in coastal areas a hint of lime zest is sometimes added to the jam.
How is Gansito traditionally served in Mexican households?
Gansito is usually eaten as a snack or dessert, often chilled and sliced into bite‑size squares. It is a common treat at school lunches, birthday parties, and family gatherings, especially when served with a cold glass of milk.
During which celebrations or occasions is Gansito commonly enjoyed in Mexican culture?
Gansito appears at birthday parties, school events, and informal family gatherings. Its portable size makes it popular for picnics and school lunchboxes, and it is also a nostalgic treat during Día de los Niños (Children's Day).
What authentic traditional ingredients are used in a classic Gansito versus acceptable substitutes?
The authentic recipe calls for a vanilla‑flavored sponge, strawberry jam, a light whipped chocolate cream, and a chocolate glaze. Substitutes can include vanilla‑flavored cake mixes, fruit preserves other than strawberry, and dark chocolate instead of milk chocolate, as long as the texture remains soft and the coating stays glossy.
What other Mexican desserts pair well with homemade Gansito‑style cake?
Gansito pairs nicely with traditional Mexican desserts such as cajeta‑drizzled flan, arroz con leche, or fresh fruit with chamoy. A cup of Mexican hot chocolate or café de olla balances the sweet richness of the cake.
How has the homemade Gansito cake evolved over time in Mexican home cooking?
Home cooks have adapted the original snack by using ready‑made cake mixes, adding stabilizers like cornstarch to the jam, and incorporating modern equipment like stand mixers. Health‑conscious versions replace some oil with applesauce or use reduced‑sugar jam, but the core flavor profile remains unchanged.
What are the most common mistakes to avoid when making homemade Gansito‑style cake?
Common errors include under‑beating the egg‑sugar mixture, over‑mixing after adding flour, not thickening the jam enough, and letting the chocolate glaze set before it can be spread evenly. Each of these can result in a dense cake, runny filling, or a cracked coating.
Why does this Gansito recipe melt chocolate with milk instead of using a double‑boiler?
Melting chocolate with a small amount of milk in the microwave or a quick stovetop melt creates a glossy, fluid glaze without the need for a double‑boiler, saving time and equipment. The milk adds a silky texture that mimics the original commercial coating.
Can I make the homemade Gansito‑style cake ahead of time and how should I store it?
Yes. Bake the sponge and store it wrapped in the refrigerator for up to 3 days. Keep the jam and chocolate glaze in separate airtight containers. Assemble the cake no more than a few hours before serving, then refrigerate until ready to eat.
What does the YouTube channel Cocina con Peña specialize in?
The YouTube channel Cocina con Peña specializes in easy, budget‑friendly Latin American home cooking, focusing on classic comfort foods, quick snack hacks, and step‑by‑step tutorials that make traditional dishes accessible to everyday cooks.
How does the YouTube channel Cocina con Peña's approach to Mexican snack recipes differ from other cooking channels?
Cocina con Peña emphasizes using readily available supermarket ingredients, offers cost‑saving shortcuts (like pre‑flavored flour mixes), and presents each recipe in a concise, energetic style that encourages viewers to try the dish without needing specialized equipment.
Last updated: August 19, 2026
