Golden ball (Bola de Oro)

The golden ball is a traditional dessert of Peruvian origin and dates back to colonial times where it was made in convents by nuns.

This is a recipe that you can prepare as a family, because of its ease. So you can take the opportunity to incorporate the little ones in the house safely.

Learn how to prepare the famous golden ball, and you will have in your repertoire an excellent recipe to share with the family.

We present the step by step of this traditional recipe that has a yield for eight people. Let's go to the preparation.

Ingredients

For the cake

• 6 eggs.

• 1 cup of sugar.

• 2 teaspoons of baking powder.

• 1 ½ cups of cornstarch.

For the cover

• 1 ¾ cup of evaporated milk.

• 1 ¼ cup of water.

• 8 egg yolks.

• 2 cups of white sugar.

• 1 teaspoon of almond essence.

For the filling and presentation

• 1 ¼ cup of apricot or peach jam.

• 1 cup of blancmange.

Preparation of the Golden Ball

For the cake

1. Using a mixer, mix the eggs in a bowl until they reach a foamy consistency. Gradually add the sugar to thicken the batter.

2. With the help of a spatula, stir the mixture while you incorporate the flour and baking powder.

3. Preheat the oven to 175 °C for 30 minutes. Add the kitchen paper to the base of the mold or grease and flour it to make it easier to remove.

4. Pour batter into tall round pan, then bake. When ready remove and let rest.

5. When the cake is cold, divide it into four layers.

Yolk Paste

1. Beat the sugar, milk and yolks in a bowl. Place the mixture in a pot and bring to the fire.

2. Cook stirring constantly with a wooden spoon.

3. Add the almond essence and remove the pot from the heat.

4. Continue beating the mixture by hand until it cools. If it's too liquid, add powdered sugar, but if it's dry add a little milk.

5. Once the mixture is cold, knead it with your hands and spread it out using a roller, giving it a circular shape.

6. Now, you are going to line a bowl with 8 strips of crossed paper that will make it easier to remove it from the mold. Place the dough in the bottom of the bowl.

Filling and Presentation

1. In the bowl , place a layer of sponge cake on top of the yolk paste, then cover with the apricot jam.

2. Add another layer of sponge cake, then spread white manjar. Repeat the above steps again.

3. When placing the last layer of the cake you must apply enough pressure. Before removing it from the mold.

To decorate you can use maraschinos, natural leaves or fruits made with yolk paste and coloring.

Dare to prepare this Peruvian recipe, which will undoubtedly please everyone at home.