Bishop's Cake is a traditional dessert with its roots in Southern American cuisine, although its popularity extends to several Latin American countries, where it goes by different names such as "Bishop's Pie" or simply "Cheesecake with Nuts." This cake's essence lies in the combination of creamy and crunchy textures thanks to the mixture of cream cheese, chocolate pudding, and nuts, making it an irresistible treat for any gathering.
Its name, "Bishop's Cake," is due to the dedication and meticulousness with which it was originally made, evoking the image of a recipe approved and appreciated even by high dignitaries. In countries like Mexico, Venezuela, and Colombia, although the cake may have variants and different names, the basic essence with its nut crust and creamy filling remains constant.
How to prepare Bishop's Cake
Melt the butter.
Incorporate the flour and 1 cup of the nuts.
Continue stirring until a thick paste forms, with no lumps of flour.
Press into the bottom of a 13x10 baking pan and bake for 15 minutes at 375°F.
Let it cool.
Prepare the first layer of the filling by combining cream cheese, sugar, and 1 cup of whipped cream.
Beat with an electric mixer on medium speed for 2-3 minutes.
Pour onto the cooled crust, then smooth with a spatula.
Combine the pudding and milk in the bowl used for the first filling.
Beat well, then pour over the cream cheese layer.
As soon as the chocolate layer hardens a bit, add more whipped cream on top, smoothing and adding until there is an additional 1/2-inch layer over the chocolate.
Sprinkle with the remaining nuts and refrigerate for at least 3 hours.
