Saint Honoré
Origin: Madrid, Spain
Source: Anonymous, 1921
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.