Pastel Pardo / Pardo’s Cake. 1920s.
La Cocina Histórica
La Cocina Histórica
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Ingredients

  • 250 gms
  • 50 gms
  • 100 gms
  • 280 gms
  • 5 claras
  • 20 gms
  • 250 grams vanilla chocolate [1]
  • 100 grams sugar
  • 100 grams flour
  • 280 grams butter
  • 50 grams chopped, toasted almonds
  • 1/2 orange peel, candied and chopped.
  • 8 egg yolks [2]
  • 6 egg whites
  • Italian Meringue: 5 egg whites, silver dragees [3], 1/9 kilogram fondant, sugar

Instructions

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