Bica manxega
Ingredients
- 2.7 pcEgg (whole)
- 166.7 gWhite sugar (granulated)
- 133.3 gUnsalted butter (softened)
- 133.3 mlCream (liquid)
- 266.7 gWheat flour (sifted)
- 10 gBaking powder
- 0.7 tbspCinnamon powder (for the crust)
- 66.7 gCow's lard (room temperature)
Method
A dense, buttery crumb that holds perfectly when sliced. The surface is covered with a layer of granulated sugar and cinnamon that cracks under the teeth.
- 1
Beat the whole eggs with the white sugar vigorously. The mixture should double in volume, become frothy, and coat the whisk.
- 2
Pour the softened butter, the manteca de vaca, and the fluid cream into the mixture. Mix gently with a spatula so as not to deflate the frothy mass.
- 3
Add the sifted wheat flour and baking powder. Work the dough until it is perfectly smooth, with no visible lumps.
- 4
Pour the batter into a lined rectangular mold. Generously sprinkle the surface with a mixture of sugar and cinnamon powder to form an even layer.
- 5
Bake at 180°C. The crust should be golden and rigid. The blade of a knife inserted into the center should come out clean and dry.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter after adding the flour to prevent it from becoming elastic.
- Let it cool completely before slicing; the crumb needs to firm up.
How long does this dish keep?
Keeps for 4 to 5 days wrapped in a dry cloth at room temperature.
