Saint Honoré
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- sponge cake (bizcocho)
- cream or jam
- small choux pastries (petit choux)
- candied fruits
Instructions
- Prepare a round sponge cake and place it on a round serving platter. Cover the cake with cream or jam. Prepare small choux pastries from the previous recipe, making them golden-brown. Arrange these petit choux around the cake in stacked concentric rings, building them up line upon line to form a checkerboard pattern (juego de damas). Garnish the final layer with candied fruits.