Countess Pudding
Origin: Lima
Source: Rosa Mercedes Riglos de Orbegoso, 1890
Ingredients
- 40 egg yolks, well beaten
- 2 lb ground sugar
- 1/2 lb ground almonds
- 1/2 lb sugar (ground with the almonds)
- 2 bizcochuelos (sponge cakes), 20 cm, ground
- 1/2 lb natas (clotted cream skimmed from scalded milk)
Instructions
- Beat forty egg yolks and mix in the ground sugar, almonds, ground sponge cakes and clotted cream.
- Beat to a smooth paste.
- Bake in a buttered mold.