Guava layered cake (Masa real con guayaba) from The Cuban Table: A Celebration of Food, Flavors and History (page 22) by Ana Sofia Pelaez and Ellen Silverman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute wine for sweet sherry. See recipe for variations.

  • helskitchenvt on February 18, 2017

    For a variation, I do half the sugar, 1/4 tsp of cayenne, and then for the filling I cook diced bacon (mine comes as pieces not strips) with guava paste (start with bacon then melt the guava in), mince the concoction fine. I started to do this because I had leaf lard, but I always make sure non-vegetarian food has obvious meat when it's for sharing - so I figured I'd add bacon. I serve that alongside the regular guava version made with shortening instead of lard.

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