Almond cakes with egg yolk
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Pasteles de yema are a traditional sweet, usually associated with Spanish pastries. They are mainly made from candied egg yolk, mixed with sugar to form a thick, sweet paste. These pastries usually have a smooth texture and a very sweet taste, due to the high sugar content of the candied egg yolk.
In many cases, egg yolk cakes are covered with a thin layer of icing sugar, which gives them a shiny finish and makes them even more appetizing. They are common at many celebrations and are also found in pastry shops throughout the year.
The candied egg yolk, which is the main ingredient, is a preparation of egg yolk slowly cooked with sugar until it obtains a creamy and dense consistency. These cakes are usually served in small portions, as they are very sweet and have an intense flavor.
In summary, pastel de yema is an elegant and traditional sweet, with a very characteristic taste, made from egg yolk and sugar.
Ingredients : Marzipan (65%): Sugar, ALMOND (45%), glucose syrup, water, preservative (sorbic acid), acidulant (citric acid), candied egg yolk (40%): EGG yolk, sugar, glucose syrup, preservative (sorbic acid), emulsifier (carboxymethylcellulose), acidulant (citric acid). May contain MILK.
Gluten free product
150 gram bag
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The traditional turron of Jijona has been able to cross the ages thanks to its ancestral recipe. Presented in the form of a compact tablet of 200 or 250 grams, it reveals aromas sublimated by quality ingredients: peanuts, walnuts, almonds and hazelnuts, delicately mixed and grilled with honey and sugar.
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