Cooking Time
20 mins
Total Time
1 hour 40 minutes
To
6-7

Preparation

  1. Prepare the soft eggs: heat a pan with the sugar and water, let it boil for 5 minutes, remove from the heat and let it cool slightly. Add the lightly beaten egg yolks, stir and return to the heat, stirring constantly until it boils. Remove from the heat, pour into a bowl and let cool.

  2. Turn the oven on to 180ºC, line a round pan with an open bottom with baking paper and spread it with butter. Pour the eggs and sugar into a bowl, beat for 20 minutes, add the sifted flour and mix gently. Pour into the tin, spread out and bake for 12 minutes. Remove, let cool and then cut the cake into three pieces of the same size.

  3. Place part of the cake inside the mold, spread it with some of the soft eggs, cover with biscuits previously soaked in coffee and spread with more soft eggs. Repeat the operation and finish with the last part of the cake covered with the rest of the soft eggs. Place in the fridge until cold, then open the mold and remove the mold.

  4. Decorate with chopped almonds, maria biscuits, whipped cream and egg strands to your liking.