Cream-Layer Cake
Origin: Buenos Aires
Source: Zoyla Urdininea, 1890
Ingredients
- 1 cuarta good milk
- 1/2 lb sugar
- 6 egg yolks, half-beaten
- ground cinnamon
- 36 slices bizcochuelo (sponge cake)
- natas (clotted cream)
- sugar and cinnamon (for dusting layers)
- huevos hilados (spun egg-yolk threads, also called cabellos de ángel)
- white confits
Instructions
- Boil the milk, cool, and mix with sugar, yolks and cinnamon.
- Soak sponge-cake slices in the milk and layer in a dish, alternating with clotted cream dusted with sugar and cinnamon.
- End with a sponge layer and bake a quarter hour at moderate heat.
- Garnish with huevos hilados and white confits.