Serves 1
Directions
- 1Prepare the cake and the remojo.
- 2Pour the remojo over the cake and let it absorb. For best results, let it rest overnight.
- 3Decorate with merengue suizo.
- 4Use a scraper to create a detail for the bottom.
- 5Use boquilla 4B for the external border.
- 6Use boquilla 113 for the internal border.
Ingredients
- bizcocho
- remojo
- merengue suizo
- chantilly
Equipment
bandeja grandescraperboquilla 4Bboquilla 113
Tips
- Let the cake rest overnight for best results as it gets better from one day to the next.
- The recipe will also be taught in a chocolate version.
Related recipes
Bisquets
Spanish · Baked Goods1h 20m
Pan de Kéfir
Spanish · Baked Goods30m
Pan sin horno
Spanish · Baked Goods
Pan de Avena en Sartén
Spanish · Baked Goods10m
Pan de Lentejas
Spanish · Baked Goods30m
PAN de GARBANZOS
Spanish · Baked Goods25m
Pan de Arroz
Spanish · Baked Goods40m
Roasted Cauliflower with Cheat's Romesco Sauce
Spanish · Baked Goods35m
Shrimp and Chorizo with Garlic Bread
Spanish · Baked Goods
Bizcocho de cerezas
Spanish · Baked Goods45m
Panes para hamburguesa caseros
Spanish · Baked Goods2h 15m
Masa de hojaldre común
Spanish · Baked Goods1h 15m