Biscocos Borrachos is a traditional Spanish dessert that translates as “drunk biscuits.” Lush porous biscuit baked on the basis of eggs, sugar, flour and baking powder. On top of it pour alcoholic syrup. In different regions of Spain do syrup from various types of alcohol. It can be like the most popular brandy and rum, and sherry or sweet white wines. Alcoholic syrup flavored with cinnamon and lemon during cooking zest and sprinkle with it the finished biscuit, cut into small servings. If you like a richer flavor, you can soak sponge cake in syrup for at least an hour. For a lighter biscuit, just pour on top of the biscocos Borrachos with aromatic syrup and enjoy its cognac taste with a cup of coffee. Share with друзьями: 
Time: 30 мин.Difficulty: easy Servings: 3 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 4 eggs
- 0.5 tbsp. granulated sugar
- 3/4 Art. premium flour
- 1 tsp baking powder
- 1 tsp sprinkled cinnamon
Syrup
- 1/3 Art. granulated sugar
- 240 ml. water
- 10.5 tbsp. l honey
- 315 ml. brandy or rum
- 1 cinnamon stick
- Zest of half a lemon
Recipes with similar ingredients: premium flour, eggs, lemon zest, cinnamon, honey, rum, brandy, syrup
Recipe preparation:
- Preheat the oven to 180 ° C. Lubricate the square shape for cakes with a side of 20 cm. vegetable or butter, and then sprinkle with flour.
- Separate the egg yolks from the proteins. Whisk the yolks in a bowl with sugar until a creamy mass is obtained. Whisk in a separate bowl. egg whites to steady strong peaks. Gently with a spatula mix whipped egg yolks with sugar into the whites.
- Gradually, in small portions, stir in the baking powder and flour and mix thoroughly.
- Pour the dough into the prepared form and bake in the oven in for 20 minutes or until golden brown. you can check biscuit readiness by inserting a toothpick in the middle. If she comes out clean, then the cupcake is ready.
- While the biscuit is baking, you can make an alcohol syrup. In a small saucepan, mix water, sugar, cinnamon, honey and lemon zest. Bring the mixture to a boil, stirring, and cook about a minute. Remove the pan from the stove and pour in cognac or rum. Then cool the syrup.
- Remove the biscuit from the oven and let it cool. After that, as it cools sufficiently, cut the biscuit into 9 parts and put them to a serving dish. Pour cognac over each slice. syrup and then decorate them, sprinkled with ground cinnamon. Serve a sponge cake for tea or coffee.
