60 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: South American cuisine
Seasonal period: All year
Traces of peanuts
Traces of peanuts
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.063 kg
Creamed corn 0.094 kg
Bicarbonate 1.563 g
Raising agent 3.125 g
Creamed margarine 0.063 kg
Icing sugar 0.047 kg
Egg yolk 0.938 ud
Vanilla flavour 0.625 g
White Diamonds Dorado 0.001 l
Gianduja 0.047 kg
  • Preheat the oven to 140 ºC.
  • Sieve and mix the dry ingredients (flour, bicarbonate, cornflour (Maizena) and raising agent).
  • Knead the margarine until if softens.
  • Blend the margarine, the sugar and the lemon zest until the cream obtains a spongy texture and a whitish colour.
  • Add the egg yolks one by one, and, then, add the rum and vanilla.
  • Add, little by little, the mixture of dry ingredients and mix until the mixture is blended.
  •  Cover a surface with flour and slightly knead it.
  • On a table sprinkled with cornflour (Maizena), roll the dough until it is half a centimetre thick.
  • Cut the dough into the shape of 6-7cm discs and place them on a tray covered with baking paper.
  • Bake at 140 ºC for 18 to 20 minutes.
  • Allow to cool.
  • Fill with gianduja (chocolate and hazelnut paste) or with dulce de leche (milk caramel).
Nutritional information (1 portion)
Fiber 0.61 g
Saturates 3.02 g
Monounsaturated fatty acids 3.15 g
Polyunsaturated fatty acids 4.96 g
Cholesterol 59.26 mg
Calcium 10.11 mg
Iron 0.79 mg
Zinc 0.55 mg
Vitamin A 31.59 ug
Vitamin C 0.0 g
Folic acid 8.41 ug
Salt (Sodium) 106.56 mg
Sugars 12.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.