Time: 30 min.
Complexity: easily
Servings: 3

Biscochos Borrachos is a traditional Spanish dessert, which translates as "drunken biscuits." This fluffy, spongy sponge cake is baked with eggs, sugar, flour, and baking powder. It's topped with an alcoholic syrup. Different regions of Spain make the syrup from various spirits, ranging from the most popular brandy and rum to sherry or sweet white wines. The alcoholic syrup is flavored with cinnamon and lemon zest during cooking and then poured over the finished sponge cake, cut into small portions. If you prefer a richer flavor, you can soak the sponge cake in the syrup for at least an hour. For a lighter sponge cake, simply drizzle the aromatic syrup over the Biscochos Borrachos and enjoy its cognac-like flavor with a cup of coffee.

Ingredients:

Sponge cake

• 4 eggs
• 0.5 cup granulated sugar
• 3/4 cup premium flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon for sprinkling

Syrup

• 1/3 cup granulated sugar
• 240 ml of water
• 10.5 tablespoons of honey
• 315 ml brandy or rum
• 1 cinnamon stick
• Zest of half a lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, eggs, lemon zest, cinnamon, honey, rum, brandy, syrup

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Preparation:

Step 1
• Preheat oven to 180°C. Grease a 20cm square cake pan with vegetable oil or butter, then dust with flour.
Step 2
• Separate the egg yolks from the whites. Beat the yolks in a bowl with sugar until creamy.
  
  In a separate bowl, beat the egg whites until stiff peaks form. Using a spatula, carefully fold the beaten yolks and sugar into the whites.
Step 3
• Gradually, in small portions, stir in the baking powder and flour and mix thoroughly.
Step 4
• Pour the batter into the prepared pan and bake in the oven for 20 minutes or until golden brown. You can check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
Step 5
• While the cake is baking, you can prepare the alcoholic syrup.In a small saucepan, combine water, sugar, cinnamon, honey, and lemon zest. Bring the mixture to a boil, stirring, and cook for about a minute. Remove the saucepan from the heat and pour in the cognac or rum. Then let the syrup cool.
Step 6
• Remove the sponge cake from the oven and let it cool. Once it's cool enough, cut the sponge cake into 9 pieces and arrange them on a serving platter. Drizzle each piece with cognac syrup, then garnish with a sprinkle of ground cinnamon.
  
  Serve the biscuit with tea or coffee.

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