The birthplace of the Tres Leches cake and the home for multiple cakes that are soaked in rum and enjoyed after dinner, Nicaragua are fond of their sweets. True to their Latin American roots, the desserts are a simple affair just like their savory dishes. If you can find local families to host you, that would be the best way to try their local fare, especially the delish dessert recipes that are best enjoyed homemade.
Tres leches cake is one of the most popular desserts around the world, with versions found in countries that speak Spanish, including Ecuador and Cuba. This delicious, milky and moist cake’s birth country is Nicaragua which was being made in a different way before colonization. Today it is made by soaking a sponge cake in a combination of three types of milk: evaporated, condensed, and whole milk. It's believed that the original recipe was first printed on milk cans in Latin America, as a way for dairy companies to promote the use of their products.
For Nicaraguans, no Christmas feast is complete without the Pio Quinto, a dessert that has become a quintessential part of the holiday celebration. This rum-soaked cake, believed to be named after Pope Pius V, bears a striking resemblance to the classic Latin American tres leches, at least in appearance. It is believed that Doña Pinita, Nicaragua's first female celebrity chef, had crafted one of the most renowned versions of this indulgent rum and custard cake. Rum cake recipe are popular during the winter months and Pio Quinto is served at dinnertime during Christmas in Nicaraguan households.
Cajeta de Coco is a traditional dessert that is beloved in both Costa Rica and Nicaragua and eaten as a sweet snack. This delicious treat is made by cooking a mixture of condensed milk, grated coconut, butter, and sugar until it reaches a thick, caramelized consistency. Once the filling is ready, it is formed into small, bite-sized balls and then coated in grated coconut. These coconut balls have a smooth, creamy core that contrasts beautifully with the crunchy shell.
Rosquillas is a cross between cookies or doughnuts and you will find them displayed on trays and bags in panaderiás (bakeries) across the country. However, the city of Somoto is particularly renowned for its version of this baked goodie and in fact, there are over 35 Rosquilla factories in this city alone. These are made with masa (finely ground hominy), curd cheese, butter, and milk, shaped into simple loops, with sometimes having intricate designs on them, and baked in a coal-fired oven, a process pioneered by Maria Luisa Nolasco. Rosquillas are dusted with cinnamon sugar and as a ritual of sorts, Nicaraguans like to enjoy their Rosquillas by letting them soak in a cup of coffee for at least 20-30 seconds, softening them up before eating.
Although Sopa Borracha, which translates to "drunken soup", originated as a Panamanian dessert, Nicaraguans have wholeheartedly embraced this sweet treat as their own. But this dessert is more like a rum-soaked cake than an actual soup; it is called soup because of the amount of rum splashed into the cake, which resembles soup. The base is a Marquesote cake (a kind of sponge cake) made with flour, vanilla, eggs, sugar, milk, white pinol (a type of cornmeal), baking soda, and cinnamon. This spongy cake is then generously drenched in a honey-based syrup infused with cinnamon sticks, white rum, and raisins.
Almibar, also known as Curbasa by some locals, is one of the traditional Nicaraguan desserts that are inexpensive but delicious. It's essentially a mixture of local Nicaraguan fruits, like mangoes, jocotes (a local fruit), and maranon, soaked in a sweet syrup (cinnamon, candy bits, and cloves). The staple ingredients are usually mangoes, cinnamon, and jocotes and some variations may include additional fruits like coconut, papaya, or pineapple, depending on the season, in some cases, the dessert may feature just a single fruit.
Atolillo is a simple, unassuming Nicaraguan dessert and is a custard-like pudding made with milk, sugar, butter, egg yolks, and cornstarch. Similar to the flan found in Cuba and other Latin American countries, Atolillo is distinctive and is often flavored with cinnamon and vanilla which makes it the ultimate comfort dessert. While Atolillo is often served on its own in small bowls or glasses, it also serves as a topping for Nicaraguan cakes, like the iconic Pio V.