La torta borracha is a traditional Nicaraguan dessert with liquor and cinnamon. A fusion of intense flavors that delight the palate. Preparing it is simple, mixing butter, sugar, eggs, pinol, liquor, and cinnamon, baking and letting it rest. A typical sweet full of history and flavor.
La torta borracha is ideal to surprise your guests at any celebration.
With a base of liquor and pinol, this dessert offers a unique and delicious flavor.
The combination of cinnamon and other ingredients will give an irresistible touch to this exquisite cake.
La torta borracha
Ingredients
1 cup of Sugar
1 Stick of butter
2 pounds of Pinol
8 Eggs
2 cups of Sugar
2 tablespoons of Baking powder
½ cup of Sugar
Liquor
Cinnamon
Waxed paper
Preparation
Step 1 : To prepare this recipe, it is necessary to preheat the oven to 180 degrees.
Step 2 : Next, mix the butter with the sugar for about 5 minutes.
Step 3 : Then, add the eggs one by one and then the pinol, beating until obtaining a thick mixture.
Step 4 : Next, add the liquor, cinnamon, and the rest of the ingredients.
Step 5 : Once the mixture is ready, pour it into a mold lined with waxed paper and bake for about 30 minutes.
Step 6 : Once cooked, remove from the oven and let it rest before serving cold.
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