Elche cake Ideal for those who love traditional Spanish desserts. This recipe for 15 servings is perfect for special occasions or to enjoy a delicious dessert at home.
We found this delicious recipe on Sweetit, a website dedicated to pastries, and it explains why this dessert is also called this dessert. ‘Elche cake’. This page explains: “Although it is clear that this preparation has an Arab tendency, its origin is not very clear. “This is a preparation made in the Valencian Community and Murcia, but a different version is made in each city.”
This page explains that Elche cake is very similar to Elche cake. cake from Santiago Because although it has the same materials, the method of construction is completely different.
He also states that Elche cake is “a strong cake with an intense flavor, where the cake is melted with a strong syrup, left to rest for hours to remove the excess syrup, covered with meringue, and the meringue is burned.” ”
Ingredients for Elche cake sponge cake
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250 grams almond flour. It will give even better results if the almond flour is not too ground or granulated.
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30 grams loose flour or starch. Starch is an excellent alternative to make this cake suitable for celiac patients.
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100 grams sugarIt is necessary to give it its characteristic sweetness.
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5 eggs This will provide structure and moisture to the cake.
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500 of them This
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500 grams sugar
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500 grams meringue to add a creamy and sweet layer on top of the cake.
How to prepare Elche cake?
- Preparation of the cake. Start beating the egg whites until they reach a stiff meringue-like consistency. Then add sugar little by little, maintaining its consistency. Add egg yolks one by one and mix on low speed.
- Integration of dry ingredients. Mix flour or starch with ground almonds. Add this dry mixture to the egg mixture using gentle and slow movements with a spatula to maintain aeration.
- Baked. Pour the mixture into a mold and bake at 170°C for about 30 minutes until cooked and golden.
- Syrup preparation. Combine water and sugar in a saucepan. Boil without stirring, remove from the stove when it boils.
- Dipped into the cake. After the cake has cooled completely, dip it into hot syrup. Start from the edges and cover the middle, making sure the cake absorbs the syrup thoroughly. Let it sit for a few hours to release excess liquid. Ideally, leave it on overnight.
- Decoration with meringue. Cover the cake with meringue, using a nozzle to make the decorations. Sprinkle with granulated sugar and gently torch the meringue with a blowtorch to toast it, giving it a crispy, golden appearance.
This cake from Elche is a traditional dessert that combines unique flavors and textures and creates an unforgettable culinary experience.