Biscayan Cake
Origin: San Sebastian
Source: Julia Ibernegaray, 1890
Ingredients
- 30 egg yolks, well beaten
- 1 plate natas (clotted cream)
- 4 oz ground sugar
- 1/2 bizcochuelo (sponge cake), ground
- egg whites (for the frying batter)
- butter (for frying)
- syrup (almíbar)
- almonds, raisins and confits (to garnish)
Instructions
- Beat thirty yolks and mix with clotted cream, sugar and ground sponge cake until thick.
- Bake in a buttered mold, then cut into slices.
- Dip slices in beaten egg white and fry in butter.
- Roll in syrup and arrange in a wheel, garnished with almonds, raisins and confits.