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LA MANCHA SPONGE CAKE
JAVIER HERRAIZ GIL - MESÓN NELIA
Ingredientes
- For the cake: 4 egg yolks, 4 egg whites, 100 g sugar, 2 whole eggs, 110 g sifted flour, 15 g yeast, 10 g albumin.
- Soup for soaking the cake: 100 g Marie Brizard, 750 g evaporated milk, 250 g white chocolate
- To ice the cake: 250 g powdered Guzman yoghurt, 125 g powdered milk
- Toffee: 125 g sugar, 125 g cream, 25 g butter
Preparation
To make the cake:
- Whip 4 egg yolks with 100 g of sugar until they whiten in the kitchen.
- Stir in 2 whole eggs until stiff. Add 110 g of sifted flour + 15 g of baking powder + 10 albumin.
- In a separate bowl, whip the 4 egg whites until stiff and add to the above in an up and down motion, adding air.
- Turn it all out onto a gastronorm tray lined with greaseproof paper and bake in the oven.
- 1. bake to stabilise at 180º for 25 minutes
- 2. bake at 140º for 40 minutes
- This gives us 14 little cakes.
Serving instructions
When the sponge cake has cooled down, baste it.
Serve with a scoop of vanilla ice cream, trace a line with the toffee and place the candied fruit on top of this line.
