Adapted from Pastry Chef Alex Asteinza
Yield: 8 servings
- 10 eggs
- 260 grams sugar
- 260 grams flour
Preheat oven to 375°F. In an upright mixer, whip the eggs with the sugar until ribbons form, about 30 minutes. Sift the flour, and gently fold it in with the eggs. Line the bottom of a nine-inch cake pan with parchment paper, and grease the sides. Pour in the mixture and bake for about 45 minutes or until a toothpick inserted in the cake comes out clean. Cool cake in the pan, and poke a lot of holes in it with a fork, to allow the liquid to seep in.
- 1 pound 2 ounces sweetened condensed milk
- 1 1/2 pounds evaporated milk
- 2 cups heavy cream
- 1 cup Crème de cacao
Bring the heavy cream to a boil. Add it to the rest of the ingredients. Pour over
the cake and let the cake sit for about one hour so that it can absorb most of the liquid. Slice and serve on its own or with some berries.
Sherry Moscatel "Las Cruces" Centenary selection, Emilio Lustau, Spain