Ingredients:
round mold 26 cm. · 1 liter of horchata 1 glass of horchata concentrate 6 eggs · 2 packages of fartons · 100 gr. of butter.
Preparation:
· Put baking paper on the base of the mold or, instead, spread with butter to prevent the cake base from sticking.
· Undo fartons, Put them in the bottom of the mold and press well until you get a compact base.. Heat the butter until it melts and with a brush apply it to the surface of the base creating a thin layer.. Let cool in the refrigerator.
· Mix the liter of horchata, the glass of horchata concentrate (This ingredient can be missing or replaced by two tablespoons of sugar) and the six eggs, and mix well.
· Take the mold out of the refrigerator and pour the mixture over the base, which, having cooled and compacted with the butter, will not rise when receiving the horchata.
· Put in the oven in a water bath at 180ºC for 45 minutes. After this time, Let it cool for an hour and put it in the refrigerator to cool..
This is a simple and effective recipe that depends fundamentally on the raw materials., the better the horchata, the cake will turn out better. As a suggestion for the musical minutes of the preparation, how are you "Quillo” of the Enemies?
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
