Recipe kindly shared by Elisa O. - IIIC
The processing is very complex. First we prepare the Spanish bread, then we soak it with a fruit dip and spread a custard on top. Then we cover with cream and the crumbles of the Spanish bread.
Ingredients:
Sponge cake
8 eggs
250 g sugar
200 g flour
50 g potato starch
1 sachet baking power
Custard
4 egg yolks
100 g sugar
60 g flour
½ liter milk
lemon zest
Farcia and decoration
1 lt cream
150 g veal sugar
1 glass liqueur
dark chocolate
250 g pineapple or strawberries
Use a mold qith 24 cm diameter to bake the cake
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