Recipe for Vic's pa de pessic, the very tender Catalan cloud cake that is pure fluffiness Fluffiness of a tender, soft and fresh crumb, to be eaten in pinches (hence the Catalan name), dipped in milk or coffee, or turned into a cake base It is perfect for dunking in whatever comes your way. As a basic dough we can use it to prepare a more elaborate cake, cutting it in half and soaking it well with a syrup, filling it with truffle, cream or jam, using it for Calatrava bread, pudding or triffle, etc. mold 22cm
Ingredients:
•4 eggs size L
125 g of sugar (1/2 cup)
75 g of corn starch (cornstarch) 3/4 cup)
25 g common wheat flour (1/4 cup)
1 teaspoon (5 grams) chemical yeast or baking powder
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24 авг 2024
