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About the Segovian punch
Local cuisine is part of the culture of places. For the cooking methods, the available ingredients and the tastes of its inhabitants, who give much to talk about the place where we are.
This happens with the Segovian punch , which although its exact origin is unknown, is an emblematic sweet of its land. The good thing about this sweet is that its preparation is simple and the ingredients are very accessible, which allows us to prepare it on our own.
Savor the authentic Segovian punch at home
The Segovian punch is a delicious traditional dessert in the city of Segovia , in the region of Castilla y León, Spain. This sweet sweet is characterized by being a kind of cake stuffed with mazapan and pastry cream , covered with a fine layer of icing sugar and decorated with geometric motifs.
The recipe of the Segovian punch has been transmitted from generation to generation, and its elaboration does not require much skill in the kitchen but of patience.
What makes the Segovian punch special
This dessert is special for many reasons, its combination of ingredients offers us an experience as unique as enriching.
The Mazapan base provides a soft texture and a sweet and almond taste, while the custard complements the mixture with delicious creaminess.
This dessert is not only appreciated for its particular flavor, but also for its elegant presentation. The outer sugar layer Glas gives a touch of sophistication, which makes it a popular option in celebrations and special occasions in Segovia.
Ingredients of the Segovian punch
The Segovian punch is an exquisite sample of the local protest tradition. This delight consists of a cake stuffed with mazipan and pastry cream , highlighting for its soft texture and almond flavor.
(Not to confuse with the fruit punch that is a drink.)
The elegant presentation, with a thin layer of icing sugar and decorations, adds their touch of sophistication. Its popularity has transcended borders, becoming a regional gastronomic symbol .
This sweet reflects the rich culinary heritage of Segovia and has become a delicious representation of the region's pasteter excellence.
Variant of the Segovian punch in the form of a cake
Segovian punch cake is a charming variant of this traditional dessert of the city of Segovia, Spain. This exquisite cake incorporates the essence of the Segovian punch in a more surrender and easy to share format.
- The soft mazipan base is combined with a generous layer of custard , creating a perfect harmony of flavors and textures . The elegance of the Glas sugar layer and the decorations are maintained, giving the cake a visual attraction that complements its irresistible flavor.
This reinterpretation allows you to enjoy the richness of the Segovian tradition in more generous portions. The Segovian punch cake has become a popular option in celebrations and events, carrying with them the unique essence of this iconic regional sweet.
Definitive guide to make the perfect Segovian punch
The Segovian punch, step by step, begins with the preparation of a fine mass of mazapan , which extends and places in a mold. Then, it is stuffed with a soft pastry cream that provides creaminess to the final result.
The dough closes carefully, creating a homogeneous cover and bakes until a golden and delicious texture . In the end, it is covered with a thin layer of icing sugar , adding a touch of additional sweetness and an elegant appearance.
- Generally, the Segovian punch is presented decorated with geometric motifs, showing the artisanal mastery of Segovia's pastry tradition.
This meticulous and precise process culminates in a unique dessert , appreciated for its refining flavor and its lovely presentation that captures the culinary essence of the region in each exquisite detail.
Where did the Segovian punch originate?
The specific origin of the Segovian punch does not have a clearly identified inventor; Rather, it is the result of an evolution of techniques over time. This typical dessert of Segovia has rooted in the local tradition, where the mastery of the pastries has contributed to their refinement.
- The combination of mazipan, pastry cream and the characteristic icing layer of sugar has been perfected by generations, passing from expert hands over the years.
The Segovian punch recipe reflects the artisanal skill of the region and has become a gastronomic icon without a specific creator, but with a rich history that has delighted palates and endured in the local culinary culture.
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Segovian punch recipe
Yield : 10 portions
Preparation time : 2 hours 30 minutes
Ingredients
- 250 gr of almond flour
- 250 gr of icing sugar
- 6 eggs
- 100 gr of butter
- 1 glass of milk (200 ml)
- 1 over chemical yeast
- 1 lemon zest
- Glas sugar to decorate
For the custard:
- 500 ml of milk
- 6 egg yolks
- 150 gr of sugar
- 50 gr of maicena
How to make in 6 thorough steps the Segovian punch
- Preheat the oven at 180 ° C. In a bowl, mix 250 gr of almond flour with 250 gr of icing sugar, 1 chemical yeast and 1 lemon zest.
- Add the 6 eggs one by one, beating well after each addition. Fund 100 gr of butter and incorporate homogeneously.
- Add 1 glass of milk and mix until you get a soft and homogeneous cream. Pour the mixture into a greased and floured oven mold. Bake for 30-40 minutes, or until inserting a stick into the center, it comes out clean. Let cool completely before unmolding.
- For the custard, heat 500 ml of milk in a saucepan. In a separate bowl, beat 6 egg yolks with 150 gr of sugar until you get a foamy mixture. Add 50 gr of cornstarch and mix well until there are lumps.
- Pour hot milk on the yolk mixture, beating constantly. Return the mixture to the saucepan and cook over low heat, stirring until a consistency of pastry cream thickens and reaches. Let cool completely before using.
- Once the base is completely cold, cut it horizontally in half. Fill with the custard and cover with the other half of the base. Sprinkle with icing sugar and refrigerate at least 1 hour before serving.
