Pan de Cádiz
Ingredientes
For the marzipan (370 grammes):
- 175 g. almond flour (very finely chopped almonds made into flour. We can make it at home, mixing them with the sugar in a blender that is able to obtain this texture)
- 175 g. sugar
- 30 g. egg whites
For the filling and decoration:
- 35 g. cabell d'àngel (jam obtained from cooking the Asian pumpkin with sugar). It can be found in jars
- 25 g. calabazate (calabazate is a product similar to candied fruit. It is made with quince, sweet potatoes and melon subjected to a process by which it is dried and preserved. It is given different colours). It is usually found in cake shops
- 25 g. red calabazate
- 25 g. green calabazate
- 35 g. yema confitada (candied egg yolk)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 35 g. yema confitada (candied egg yolk)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 25 g. green calabazate
- 35 g. yema confitada (candied egg yolk)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 35 g. yema confitada (candied egg yolk)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 25 g. red calabazate
- 25 g. green calabazate
- 35 g. yema confitada (candied egg yolk)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 35 g. yema confitada (candied egg yolk)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 25 g. green calabazate
- 35 g. yema confitada (candied egg yolk)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 35 g. yema confitada (candied egg yolk)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- Egg to glaze the cake before putting it in the oven
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
- 1 wafer (with a minimum thickness used in cake-making. Like the one that turrón de Alicante has on its surface)
Preparation
The first step is to prepare the marzipan. In a bowl, mix the almond flour and the sugar and egg whites, until all the ingredients are blended together and a compact dough is obtained, which does not stick to your fingers. Put aside.
We also prepare the cabell d'àngel filling, adding a little cinnamon to taste. We also prepare the "yema confitada".
We roll out the marzipan to a thickness of about eight millimetres. Then, we cut three rectangles of marzipan and we put aside another strip for the top layer and covering the outside of the cake.
We place the wafer first and put one of the marzipan rectangles on top of it. Then we add a layer of the cabell d'àngel and cinnamon mixture. We continuewith another marzipan rectangle.
Now we cut a strip of each calabazate to the same length as the marzipan rectangles. We add one of each colour to create a new layer of the cake. We continue up, surrounding the gaps that have been left between each strip of calabazate with a layer of yema confitada and we finish with the last marzipan rectangle. We will have cut this so that it not only covers the surface of the cake but also the sides.
We cover the cake untilit is completely encased in the marzipan and we cut off the remainder with a knife. It must be the shape of a rectangular chest.
Lastly, we trace a few diamond shapes on top and brush the whole cake with egg so that, once it is baked, it is a beautiful golden colour.
Finally, it is baked for 10 minutes in a very hot oven (220 degrees). We can even turn on the grill to brown the top of it.
This recipe belongs to the Horno de La Gloria de Cádiz, which usually sells this product in its shops.
