Bica manxega

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 940
• Protein: 12 g
• Carbs: 95 g
• Fat: 57 g

Ingredients

• 2.7 piece Egg ( whole )
• 166.7 g White sugar ( granulated )
• 133.3 g Minimum butter sweet ( softened )
• 133.3 ml Cream ( liquid )
• 266.7 g Wheat flour ( sifted )
• 10 g Baking powder
• 0.7 tbsp Cinnamon powder ( for the crust )
• 66.7 g Cow's lard ( room temperature )

Instructions

1. Whisk the eggs

   Beat the whole eggs with the white sugar vigorously. The mixture should double in volume, become frothy, and coat the whisk.

2. Incorporate the fats

   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. Combine with dry ingredients

   Add the sifted wheat flour and baking powder. Work the dough until it is perfectly smooth, with no visible lumps.

4. Prepare the crust

   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. Baking and cooling

   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.

Chef's tips

• 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.

Storage

Keeps for 4 to 5 days wrapped in a dry cloth at room temperature.