Milk-Soaked Cake Rounds from La Mancha (Bizcochá manchega)

Bizcocha manchega is a humble old dessert from La Mancha, completed by the local Alcázar sponge cake and whatever milk is to hand. The spiced milk slowly soaks through the cake, turning it into a silky sweet you eat with a spoon. It takes few ingredients and only a few minutes of work, and the fridge does the rest.

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Method

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1. Put the milk on to boil with the cinnamon stick, lemon peel and sugar.
2. When it boils, take it off the heat and let it cool.
3. Strain the milk so no pieces of cinnamon or lemon peel get in.
4. Put one biscuit on each individual plate and pour the spiced milk over it.
5. Chill in the fridge for at least an hour, then serve as a dessert. ⏱ Timer: 1 h

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Bizcochá manchega (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• The milk should be cold when you pour it over the cake, because hot liquid makes it disintegrate and the round loses its shape.
• Pare the lemon zest with a peeler, leaving the white pith behind, because that gives the milk a bitter taste.
• Low sponge rounds are the best substitute. Before serving, sprinkle the top with a pinch of ground cinnamon.

Frequently asked questions

How long does it keep?

1 day, covered, in the fridge. After that the cake gets too soggy, so it is best eaten the same day.

Can I make it gluten-free or dairy-free?

Yes, it can be made with gluten-free sponge and plant-based milk. Almond milk goes particularly well with cinnamon.

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