Spanish cuisine · Desserts & Sweets

Bienmesabe Antequerano

Dense Andalusian almond cream bound with sugar syrup and egg yolk, layered over syrup-soaked sponge.

Ingredients · for 6 servings

• 250 g ground almonds
• 250 g sugar
• 200 ml water
• 3 egg yolks
• 1 cinnamon stick
• 1 organic lemon (zest)
• 1 sponge cake base (approx. 300 g)
• 1 tsp cinnamon
• 2 tbsp powdered sugar

Instructions

1. Bring the sugar, water, cinnamon stick and thinly pared lemon zest to a boil in a pot and simmer uncovered for 8–10 min. into a light syrup that forms threads off the ladle.
2. Remove the cinnamon stick and zest, stir in the ground almonds and stir over low heat for 6–8 min. until a thick paste forms that pulls away from the bottom of the pot.
3. Take the pot off the heat, let cool for 5 min. and stir in the egg yolks one at a time quickly — if too hot they curdle instantly.
4. Bind the cream over the lowest heat for another 3 min., stirring constantly, until glossy and velvety, then let cool completely.
5. Cut the sponge base into finger-thick slices, lay them in a shallow dish and soak with 4 tbsp of the reserved syrup or a little water.
6. Spread the almond cream on top, dust with cinnamon and powdered sugar and chill for at least 3 hrs. before serving in cubes.