Explosion of flavor with a product from “my home”, Lydia Cakes cooks this recipe with an almond sponge cake from the Alcalans area, honey from Montroy and flavored with the mistela from Montserrat, natural products made by colleagues and neighbors, the cake has a crunchy yolk filling and a top layer of toasted meringue, wonderful. Made so as not to leave a single crumb behind.
Ingredients
40% almond and 5% honey sponge cake, wheat flour, almond flour, eggs, sugar, vanilla, honey, raising agent.
30% crunchy egg yolk and 10% caramelized almond filling, pasteurized egg yolk, corn flour, sugar.
Syrup for coating the sponge cake: Montserrat mistela, water, and sugar.
Topping: 15% toasted meringue.
Allergens
Contains gluten, eggs, contains nuts.
Reviews
There are no reviews yet.