We bring you a sweet, colorful proposal... Irresistible! This "stamped" sponge cake filled with #Iberitos almond cream that has been made by @lacocinadeirene

As you can see, our nougat has a lot of life. First it was the ice cream and now this sponge cake that... Mmmm... You have to try it!

Take note!

Ingredients

• For stamping:
  • 1 egg white.
  • 30 gr of melted butter.
  • 30 grams of sugar.
  • 20 gr of pure cocoa powder.
  • 20 gr of flour.
• For the cake:
  • 2 eggs.
  • 60 gr of flour.
  • 60 gr of sugar.
  • A pinch of salt.
• For the filling:
  • 4 single-dose capsules of our nougat cream.
  • 200 ml of cream.
  • Sugar to taste.

? Start by finding a print you like and print it on a sheet of paper.

1. Next, mix all the ingredients for the stamping until you obtain a homogeneous dough and place it in a piping bag with a very fine mouth.
   If the mixture is too thick, you can correct it with a little milk.
2. Once ready, draw the pattern by placing a piece of buttered parchment paper on the printed sheet. Follow the drawing and, once completed, take it to the freezer.
3. Preheat the oven to 170 °C, and prepare the cake batter by beating the eggs with the sugar and salt until stiff. Finally add the sifted flour little by little and integrate it very carefully so that the dough does not drop.
4. Quickly remove our drawing from the freezer and place the sponge cake dough on top, spreading it well. Bake for 10 minutes at 170 degrees.
5. Once the time has elapsed, take it out of the oven and roll it up so that it takes shape. Let it cool.
6. We prepare the filling by whipping the cream and adding the adding the single doses of @iberitos nougat cream.. Add sugar to taste.
7. Wet the sponge cake with a little syrup and fill with the mixture.
8. Let it cool in the refrigerator for at least 4 hours.

Surely it's been a long time since you've tasted such a special cake... Try it and let us know!