Bienmesabe (Traditional almond dessert)
Time: 40 minuten
People: 6
Difficulty: Difícil
250 gr. of sugar, half a liter of milk, 6 eggs, 8 tablespoons of sugar for yolks, 500 gr. of homemade cupcakes, Cointreau liquor.
Preparation
The muffins are split lengthwise into layers of half a centimeter and spread into the dish or tray we are going to use, calming them with milk and liquor through a spoon.
The eggs are broken and the whites are separated from the yolks. We ride the snow-bound whites with the sugar room that we will gradually add.
In a little boiled milk we will cook portions of the meringue we have previously obtained, which we will draw with a bead and we will place them on the cupcakes, slightly tightening them to spread. With the 6 yolks, 8 tablespoons of sugar and a quarter of a liter of milk we make some dishes to the bath Mary which we will then extend over the merengue that covers the layers of cupcakes. This is one of the oldest sweets of the traditional jiennese pastries of Easter.
