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If you don't like the traditional Roscón de Reyes dough, here is a version that you will love. We have made some funny roscones made with a juicy cake with ground almonds.
It is one more dessert to be able to serve this holiday without complications, something that is very homemade and traditional. You can not miss the candied fruits, almonds and a glaze to make it much juicier.
If you like to do biscuits This is a guaranteed way to be able to do it in a very simple way. To be able to see it step by step you can see our demonstration video.
Roscón de Reyes made with sponge cake
A Roscón de Reyes for this Christmas made with sponge cake and with a simple decoration of candied fruits, a sweet glaze and some sliced almonds.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 340
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Cake
- 100 g of wheat flour
- 125 g of chopped almonds
- 1 sachet of dry yeast or 15 g
- 150 g butter, softened or medium melted
- 160 g of sugar
- 3 eggs L
- Zest of a lemon
- Zest of a small orange
- The juice of a small orange
- A 125 g natural yogurt
Glazed
- 150 g icing sugar
- 1 tablespoon Philadelphia type cream cheese
- 3 tablespoons of whole milk
Decor
- Candied red and green fruits
- A handful of rolled almonds
- A handful of coarse sugar
Preparation
We heat the oven to 180 °. In our Thermomix glass we add the 125 g of medium melted butter, the 160 g of sugar and the zest of a lemon and an orange. We schedule it during 15 seconds at speed 3.
We continue adding the 3 eggs, the juice of a small orange, 125 g of natural yogurt and we program again 15 seconds at speed 3.
Finally we add the 125 g of powdered almonds, the 100 g of wheat flour and the 15 g of baking powder. We mix it by programming during 1 minute at kneading speed.
We put it in the oven at medium height, with heat up and down. We let it bake between 15 and 20 minutes if it is a small mold. In this recipe, two small 18 cm diameter molds have been filled.
We clean the glass and add the 150 g of icing sugar, the tablespoon of cream cheese and the 3 tablespoons of whole milk. We schedule it during 10 seconds at speed 3,5.
When we have the cake baked, we let it cool and we unmold it. We pour the glaze on top and place the sliced almonds and the candied fruits. We can also add the coarse sugar.
Notes
You can fill this roscón with whipped cream, it will be spectacular!