Huevo chimbo, huevo quimbo, tajadon, tajadon de Trujillo, huevos reales… there are many names for this traditional dessert from the XVI century. We inherited this recipe from Spanish nuns, who were experts in the preparation of many sweets. These talented ladies found in this dessert a delicious way to make good use of leftover egg yolks that ended up in the kitchen after making meringues and many other puddings with the whites. Egg whites were also put to good use, and there are even stories that claim that they were used to make cement to build churches.
The original recipe for huevo chimbo came from Spain, and these nuns spread it all over Latin America; that is why it’s known from Mexico to Chile, with similar names, and only slight variations in the preparation. In Nicaragua, however, huevos chimbos is a completely different thing, but I believe this is the only exception.
If you’re still looking for a dessert to make for Christmas, this may be a good choice as it is gluten free, making it celiac-friendly, and it should be served cold, which means you can have it ready in the fridge and take it out before serving time.
Note: In Peru, the syrup has a high Pisco content, but you can use 1 or 2 tablespoons of the liquor, instead of 1/2 cup, or leave it out of the recipe if you are going to serve it to kids.
- 20 egg yolks
- 2 cups sugar
- 1 cinnamon stick
- 6 cloves
- ½ cup Pisco
- ½ cup raisins
- Grease a rectangular baking pan.
- Preheat the oven to 350ºF.
- Beat the egg yolks until very thick and pale, (when the beater is lifted the yolks should form a ribbon - this should take about 15 minutes).
- Pour into the prepared mold and bake for 20 minutes (pierce it with a toothpick - it should come out dry).
- In the meantime combine sugar, cinnamon and cloves in a saucepan. Add 1 cup water and bring to a boil. Cook for 5 minutes or until syrupy. Turn off the heat and add Pisco and raisins.
- Cut squares on all the surface of the cake with the tip of a knife. Put several raisins on top of the cake.
- Pour the syrup over the cake and let it cool completely.
- Serve cold.