Preparation time:
60 min
Use:
One of the best Cuban sweets. If you eat one you can't stop until they're gone.
Ingredients:
- 10 egg yolks
- 1 egg white
- 2 tablespoons white sugar
- 3 teaspoons cornstarch
- 3 cups of white sugar
- 1 ½ cups of water
- 1 Lemon
- 1 bunch of cinnamon
- 1 teaspoon vanilla
For syrup:
Instructions:
Preheat oven to 375°F (190ºC). Prepare the paper cones and place them
in the holes of the cappuccino mold. Beat the yolks, the white and
sugar for 15 minutes until very thick. Add little to
a little sifted cornstarch, gently enveloping the mixture. Pour it into
a bag with a medium nozzle and fill up to 2/3 of each cone.
Bake for about 15 minutes or until golden brown on the top.
superior. To prevent the ends from burning, place a flat lunch box
with a little water on the lower rack of the oven, while baking
the cappuccinos in the mold placed on the upper rack. After
baked, remove the paper and bathe them with syrup.
To make the syrup:
Put sugar, water, cinnamon, the peel and a few drops of lemon juice on the fire.
lemon. Let it boil for 3 minutes. Add vanilla. leave it
cool before adding it to the cappuccinos.
Servings:
20