Borrachos de almendra

Borrachos de almendra

By
From
Catalonia
Makes
16
Photographer
Laura Edwards

Well, this recipe name literally translates to ‘drunks’! These cakes have been made by my friend Enric’s family since 1929. Enric is the third generation at Faixat Pujadas Patisserie in Barcelona, and we first met when working together in London. I respect his pastry skills so much and admire him as a friend. When he took on the family business it was traditional and he chose to develop it in a new direction, taking a more innovative and modern approach.

These cakes are really addictive – you can’t have just one!

Ingredients

Quantity Ingredient

for the cakes

Quantity Ingredient
3 eggs
3 egg yolks
75g marzipan, grated
125g caster sugar
250g plain flour, plus extra for dusting

for the meringue

Quantity Ingredient
6 egg whites
75g caster sugar

for the sugar syrup

Quantity Ingredient
200g caster sugar
200ml anise or any aniseed-flavoured liqueur

for the egg yolk cream

Quantity Ingredient
635ml whole milk
2 vanilla pods, split lengthways
10 large free-range egg yolks
150g caster sugar
25g plain flour
25g cornflour

Method

  1. Heat the oven to 180°C. Grease and flour a 30 x 20 cm rectangular tin.
  2. In a stand food mixer, beat the whole eggs, yolks, marzipan and sugar until smooth and fluffy. Fold in the flour.
  3. To make the meringue, in a clean bowl, whisk the egg whites to stiff peaks then add the sugar a little at a time, whisking until you have a glossy mixture. Fold this carefully into the cake mix.
  4. Spread the mixture into the tin. Bake for 30–35 minutes, until golden and firm to the touch. Allow to cool.
  5. To make the sugar syrup, melt the sugar and anise together and bubble until you have a thin syrup. Allow to cool.
  6. To make the egg yolk cream, pour the milk in to a small saucepan along with the vanilla pods and heat until beginning to steam but not boiling. Remove the vanilla pods and set aside.
  7. In a medium-sized bowl, whisk together the egg yolks and sugar along with the flours. Whisk in a third of the vanilla milk, then transfer it to the saucepan of remaining vanilla milk. Heat the mixture over a medium heat and whisk continuously until thickened. Allow to bubble for a minute, then set aside to cool.
  8. Slice the entire cake horizontally in half. Brush one half of the cake with the sugar syrup and using a blowtorch, evenly caramelise until golden brown. Spread over a quarter of the topping and sandwich together with the other piece of cake. Slice in to 9 x 2 cm rectangles. Transfer the cream to a piping bag fit with a medium-sized round nozzle and pipe the remaining topping on to each cake to decorate. Serve.
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