Pastelitos estilo gansito casero

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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