Nata Cake Or Pastel De Natas (Except I Don't Speak Spanish Well)

Baking By desfox13 Updated 13 Jan 2013 , 6:31pm by -K8memphis

desfox13 Cake Central Cake Decorator Profile
desfox13 Posted 12 Jan 2013 , 3:14am
post #1 of 2

I live in Mexico and have an "American" bakery here. A friend of my son wants me to make a "Nata" cake and I don't know what that is. I have found recipes in Spanish, but my Spanish isn't good enough. I think nata is the cream that rises off of unpasturized milk, what you would use to make butter in the "olden" days. I have access to this milk, but have no idea what to do with it after that. If someone has a recipe, I would also appreciate your telling me what consistency it should have since I have never seen or tasted this type of cake. Is it a wet cake like a tres leches? I am really out of my area of expertise on this one, lol. Help, ....., please?

Normally I don't do "Mexican" desserts. I figure they have enough excellent bakers of their goods here already. However, his friend can't find anyone close enough to make one for her for Valentine's Day, so she has asked for my help.  Thanks so much. 

Desert K. Cowart, Mrs.

Desert's Desserts

Guasave, Sinaloa, Mexico

1 reply
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 13 Jan 2013 , 6:31pm
post #2 of 2

i just googled this and it says it's a portuguese egg custard--


the picture looks like a little pie to me


the following quote is from wikipedia so take it with a grain of salt


but pretty interesting--there's also some history of great controversy


regarding this also if you go to the article



It is believed that pastéis de nata were created before the 18th century ...the convents and monasteries of Portugal produced large quantities of eggs, whose egg-whites were in demand for starching of clothes (such as nuns' habits) and also in wineries (where they were used in the clearing of wines, such as Porto).


It was quite common for these Portuguese monasteries and convents to produce many confections with the leftover egg yolks, resulting in a proliferation of sweet pastry recipes throughout the country... sprinkled with cinnamon and powdered sugar. Their popularity normally results in long lines at the take-away counters, in addition to waiting lines for sit-down service.


Quote by @%username% on %date%