Tocinillos del Cielo
This is a candy whose translation has nothing to do with sugar, namely if we literally translated the name, it would mean "Heavenly Fat". It dates from 1324, and was made by nuns in the monasteries of Andalusia and Asturias from zumans given to them by wine producers. Namely, at that time, egg whites were used for purification of wine, so they had large quantities of unused egg yolks. They called it "heavenly fat" because of its texture and religious origin
Preparation steps
- First, mix the sugar in a sieve with a glass of water, lemon peel or vanilla essence and heat over low heat for about 20 minutes until it dissolves and creates a homogeneous mixture. Then allow to cool and set aside
- The next step is to caramelize the molds (or smaller molds) in which you will bake the cake. 3-4 spoons of sugar and the same amount of water are put in the mold, sugar is caramelized on the fire, so the walls of the mold are also coated with this mixture.
- Whisk all the yolks together with the whole egg, then add the first mixture, which we left to cool, and mix everything well.
- Finally when the caramelized sugar in the mold has cooled pour this mixture and cover the molds (mold)
- Bake in another larger pot with water for about 60 minutes or until well thickened. When cool, transfer to a large plate and cut to desired sizes
Serving
It can be served with icing
