Bienmesabe

Bienmesabe is a delightful Venezuelan dessert that brings together honey, egg yolk, and ground almonds. Depending on the preparation, it can range from a sticky sauce to custard or even cake form. This sweet treat is also much loved in the Canary Islands, where it's often served with cat's tongue cookies and occasionally enhanced with a hint of rum.

The dish boasts a rich history, influenced by Moorish cuisine, and exhibits various regional adaptations. In Panama, for example, it incorporates milk, rice, and panela (unrefined whole cane sugar). In Puerto Rico, Bienmesabe transforms into a sweet syrup drizzled over desserts such as ladyfingers and sponge cake. Meanwhile, Spain offers its own variant, Bienmesabe antequerano, a marzipan cake garnished with sugar.

In Venezuela, Bienmesabe can be a traditional cake featuring coconut and liqueur, or a sponge cake saturated in egg yolks and coconut milk. Each iteration presents its own distinctive flavor and texture, making Bienmesabe a versatile and cherished dessert across different cultures.