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Ponche Segoviano

Ponche Segoviano

Recipe for 10 rations

INGREDIENTS OF THE BISCAKE

  • 75 gr harina (Preferably from Biscuit)
  • 3 eggs
  • 30 g sugar
  • You can add a little water to help in the mixing

FILLING INGREDIENTS

  • ½ l milk
  • 50 g sugar
  • 50 gr de harina
  • (Preferably Maicena)
  • Yolks 3

ELABORACIÓN DEL BIZCOCHO

Beat the eggs and then add the sugar and flour. The dough is placed on a flat tray and placed in the oven for 10 min to 160º. The oven must have been previously heated.

ELABORATION OF FILLING

In a bowl beat the yolks together with sugar and flour; all this is added to the milk with a lemon peel that we have previously heated without stopping to stir until it thickens.

ASSEMBLY

Cut the cake into rectangles, putting a layer of sponge cake, which we have previously drunk with a syrup (water and sugar), then a layer of cream and then sprinkle with a little cinnamon; then another layer of sponge cake in the same conditions as the previous one, that is, drunk in syrup.

Once the final cake with the aforementioned layers is constituted, the whole structure is covered with a thin layer of marzipan and all this is sprinkled with icing sugar, proceeding to the decoration of the punch with the help of a red iron.