The marquesote with nevado is a sweet and fluffy dessert, typical of Nicaragua. Its combination of flavors and textures make it irresistible, perfect for sharing on any special occasion. Its simple preparation allows you to enjoy this delicious treat in no time.
The marquesote with nevado is a traditional dessert that combines the fluffiness of the sponge cake with the freshness of the meringue.
Perfect for enjoyment on any occasion, its smooth flavor and texture make it an irresistible delight.
Once baked, the final touch with the nevado gives it the perfect balance for an exquisite dessert.
Undoubtedly, an option that will captivate everyone at the table.
Marquesote with Nevado
Ingredients
15 Eggs
½ pound of Sugar
1 pound of Pinol
1 pinch of Anise
6 Lemon drops
2 tablespoons of Baking powder
Preparation
Step 1 : To prepare the marquesote, beat the egg whites with sugar until well combined.
Step 2 : Then, add the rice flour, anise, baking powder and, finally, the lemon drops.
Step 3 : Pour the resulting mixture into a previously greased and floured mold, and bake at 180°C for about 45 minutes.
Step 4 : To check if it is ready, you can prick the marquesote with a toothpick; if it comes out dry, it means the cake is ready to be enjoyed.
Step 5 : On the other hand, prepare the sugar and water honey, cooking it until it reduces and bubbles begin to appear.
Step 6 : At the same time, beat the egg whites until stiff peaks form and, once ready, fold in the sugar honey to obtain the nevado.
Step 7 : To finish, insert a wooden skewer into the marquesote and dip it in the nevado, leaving it at room temperature to dry properly.
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