Sobaos pasiegos - sponge cake with rum
Traditional cake originating from the Cantabria region in northern Spain – rectangular, slightly sweet, and with an intense buttery flavor.
Preparation: 50 min
Easy
Preparation: 50 min
Easy
Ingredients:
- 10 g rum
- 3 g vanilla extract
- 250 g sugar
- 2 g salt
- 250 g butter
- 180 g chicken eggs, whole
- 7 g Yeast baker's, compressed
- 250 g wheat flour 450
Method of cooking:
- Preheat the oven to 180°C with the top-bottom heating function. Add 250 grams of sugar to the bowl. Grind for 1 minute at a speed of 20 rotations. Scrape the contents to the bottom of the bowl with a spatula. Attach the whisk. Add 3 eggs and 1 pinch of salt to the bowl. Whisk for 2 minutes at a speed of 6 rotations.
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