Bizcochos Borrachos

A light and airy sponge cake that acts like a sponge. It must be soaked in syrup until heavy and glistening. In the mouth, it's an explosion of honey and rum, with a melting texture that yields under the spoon.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 351
• Protein: 6 g
• Carbs: 58 g
• Fat: 4 g

Ingredients

• 2.7 piece Egg ( whole )
• 146.7 g White sugar ( divided )
• 80 g Wheat flour ( sifted )
• 0.7 tsp Baking powder
• 166.7 ml Mineral water
• 1.3 tbsp Honey
• 0.7 piece Cinnamon stick
• 0.7 piece Citrus limon (L.) Burm. f. ( zest )
• 66.7 ml Rum
• 0.7 tsp Cinnamon powder ( for dusting )
• 33.3 ml Jerez Brandy ( to add to the syrup )

Instructions

1. Whip the biscuit mixture

   Vigorously whisk the whole eggs with 120g of white sugar. The mixture should whiten, triple in volume, and form a thick ribbon when the whisk is lifted.

2. Fold in the dry ingredients

   Sift the flour with the baking powder. Gently fold them in using a spatula, lifting the mass to avoid breaking the air bubbles. The batter should remain frothy.

3. Baking the biscuits

   Pour into individual molds. Bake at 180°C for 20 to 25 minutes. The biscuit should be light golden and spring back under finger pressure.

4. Prepare the soaking syrup

   Boil the water with the remaining sugar, honey, cinnamon stick, and zest. Let it reduce until the syrup coats the back of a spoon. Off the heat, add the rum and brandy.

5. Soaking to the core

   Unmold the cold biscuits. Dip them one by one into the hot syrup or pour it generously over them. They should soak up the liquid like a sponge. Sprinkle with powdered cinnamon.

Chef's tips

• Always soak a cold cake with hot syrup for maximum absorption.
• Do not overwork the batter after adding the flour to preserve the egg volume.

Storage

Store in the refrigerator in an airtight container for up to 3 days. They are best after 12 hours of resting.