It just had a wonderful feeling in your mouth that reminded me of a bulgur.
Bring to a boil over medium, and cook, stirring occasionally, until sugar is dissolved.Remove from heat, and stir in 1 tablespoon rum.
Return to low heat, and keep warm.. Place cake in pan on a wire rack set inside a baking sheet.Pour 3 tablespoons rum simple syrup over cake.Cool cake 10 minutes.
Invert cake onto rack, and brush with remaining syrup.Let cool completely, about 1 hour and 30 minutes.. Make the vanilla icing:.
Whisk together milk and vanilla bean paste in a small bowl.
Place powdered sugar in a medium bowl, and whisk in milk mixture until smooth.. Pour vanilla icing over cake, and let stand until icing is set, about 30 minutes.Repeat with the remaining sauce mixture, another 1 cup of chicken stock, and the remaining chiles.. Notes.
From The Food & Life of Oaxaca.farmer's cheese or ricotta, crumbled.
epazote, minced.1-2. tablespoons.