Bica de Laza with Dalgona coffee and orange-infused milk
I had been meaning to share some recipes mainly made with egg whites, especially since our recent recipes have used a lot of yolks, and I know those egg whites tend to pile up in the fridge. Today, I bring you a surprising combination: Bica de Laza paired with Dalgona coffee and orange-infused milk.
I know it might sound a bit unusual, even an uncommon mix, but I assure you that this duo will pleasantly surprise you. I had been wanting to prepare both recipes for a while, and for some reason, I decided that it was the perfect time to bring them together in one post. The result is incredibly eye-catching and spectacular!
It is true that Bica de Laza is a delight that pairs perfectly with a coffee liqueur, a good café con leche, or, if you’re feeling adventurous, with a cup of hot chocolate. However, we should be bold in this life and try combinations that make our taste buds flutter.
Bica Gallega.
The origin of bica is linked to the rural kitchens of Galicia, where women used dairy products, such as cream, to make sweets that accompanied celebrations and family gatherings. Additionally, it is believed that the term “bica” may come from the Galician verb “embicar,” which means to push something, referring to how the dough is worked.
Galicia is known for its rich pastry tradition, offering an incredible variety of sweets. Many of these have endured thanks to small family businesses, confectioneries, and centuries-old ovens that have kept the essence of these recipes alive from generation to generation. Bica is one of those treasures that continues to sweeten the history of Galician gastronomy.
Bica de Laza origin.
The Bica de Laza is a traditional Galician sponge cake, especially popular during Carnival in the town of Laza, located in the province of Ourense. Its origin is deeply rooted in Galician festivities, being a central part of the “Entroido” (Galician Carnival), where it is generously shared among residents and visitors.
“Bica de Laza”, the most well-known variant, is characterized by its unique texture and simple ingredients. Unlike other cakes, this bica does not contain baking powder. Its fluffy texture comes from the beating of egg whites (meringue) mixed with cream, giving it a dense and rich consistency. Traditionally, it is baked in a rectangular shape and topped with a thick layer of sugar that caramelizes slightly in the oven, creating a crunchy texture on top.
Its origins are linked not only to local celebrations but also to the pastoral traditions of Galicia. In the past, the abundant production of dairy products in the region contributed to the creation of this cake, using cream and eggs from local farms. Over time, bica became a festive dessert that represents community and abundance.
The simplicity of Bica de Laza, made solely with flour, eggs, sugar, and cream, hides a rich history and a connection to the land that makes it very special. It has become a symbol of Galician culinary tradition, appreciated for both its flavor and its ties to local culture.
In addition to the bica de Laza, there are other variants of bica in Galicia, such as the bica mantecada de Trives or the bica blanca de Castro Caldelas, each with its own peculiarities, but all linked to Galicia’s rich confectionery tradition.
Dalgona Coffee origin.
Dalgona coffee has an interesting origin and relatively recent popularity. It became famous worldwide during the 2020 pandemic, especially through social networks, but its history goes back to a version of whipped coffee that already existed in India, Pakistan and Macau, known as “whipped coffee” or “beaten coffee”.
The name “Dalgona” comes from a traditional Korean spongy sweet called “ppopgi” or “dalgona”. Many of you may remember it thanks to the series “The Squid Game”, which is a kind of candy made with sugar and baking soda. The coffee got this name after Korean actor Jung Il-Woo tasted it on a trip to Macau and compared it to this candy on a Korean TV show in the early 2020s.
The term “Dalgona” (달고나) in Korean refers to a type of traditional sponge candy that is made with sugar and baking soda. The word “dal” (달) in Korean means “sweet”, and “gona” (고나) is a kind of suffix used in this case to refer to the candy. So, literally, “dalgona” could be translated as “fluffy sweet” or “sweet candy”.
This candy has been popular in South Korea since the 1960s and is much loved by Koreans, as it is often associated with childhood and was sold at street stalls. Moreover, it is shaped with molds, and is similar to the “honeycomb toffee” consumed in other countries.
Despite its rapid popularity, the concept of whipped coffee has been around for decades in various cultures. It was the social media phenomenon that brought Dalgona Coffee to global stardom during the confinement.
Two easy and wonderful recipes.
This time I bring you two very simple recipes to carry out. On the one hand the bica, which is a very easy cake to make, but that requires care and love to get a good result. And on the other, an absolutely sensational drink that takes less than a minute to prepare. Yes, the Dalgona cream will be ready in less than a minute using an electric whisk.
In my case, I suggest combining the silky Dalgona coffee cream with a milk infused with orange and a touch of hazelnut liqueur. I have no words to describe the taste of this coffee. It will surprise you very much, for me, it is absolutely exquisite.
Recipe Bica de Laza with Dalgona coffee and orange-infused milk
BICA DE LAZA:
Recipe based on my lovely friend Gaby from Bikísimas
- 200 g egg white, room temperature
- 300 g whipping cream, cold
- 300 g all-purpose flour (10% protein)
- 315 g sugar
- sugar for topping
CAFÉ DALGONA (2 units):
- 15 g soluble coffee
- 45 g sugar
- 40 g boiling water
- cinnamon powder and orange zest, for garnish
INFUSED MILK WITH ORANGE (2 units):
- 220 g whole milk
- 40 g whipping cream
- peel of half an orange
- 15 g hazelnut liqueur (optional)
MATERIAL WE WILL NEED AND VISIBLE IN THE VIDEO:
- mixer or electric whisk
- large bowl
- silicone spatula
- whisk
- grater
- square mold 23 x 23 x 5 cm
- coffee serving cups
REMEMBER TO ENJOY SWEETS IN MODERATION. SUGAR SHOULD BE CONSUMED OCCASIONALLY AND NOT BE PART OF YOUR DAILY DIET TO MAINTAIN A HEALTHY LIFESTYLE.
Instructions
Prepare bica de laza.
- Line a square baking pan with baking paper with the detailed dimensions or similar. Set aside.
In the bowl of the KitchenAid or stand mixer, add the egg whites to the bowl and beat with the whisk on medium-high speed until they begin to foam. - Begin to integrate half of the sugar (approximately 155 g) little by little while whipping the meringue.
- Beat until the meringue forms soft peaks. You should not whip the meringue to very stiff peaks because you will dry out the meringue and it will be much harder to integrate the flour.
- Once the meringue is ready, it is time to incorporate the flour. Do it in several batches, always sifting it to avoid the formation of lumps that could hinder its integration into the meringue.
- Use a hand whisk to mix the ingredients and make smooth, enveloping movements. This step requires a lot of delicacy, since Bica de Laza does not contain baking powder. The sponginess of this cake comes from the air trapped in the meringue and whipped cream. Therefore, it is essential to avoid breaking the air bubbles that give the cake its structure.
- Set aside while whipping the cream.
- In another bowl, add the whipping cream, which should be cold.
- Start whipping with the whisk at medium speed. Once it begins to catch air, add the other half of the sugar (about 155 g approximately).
- Whip until the cream is not excessively whipped or too firm. It should be firm, but a somewhat softer consistency. This step will help it to integrate better into the batter mixture.
- Begin to integrate the whipped cream little by little and in the same way as you did with the meringue. Smooth and delicate movements carried out with the hand whisk.
- NOTE: If you wish, you can make the whipping cream first and keep it refrigerated while you whip the meringue and integrate the flour. The following times that I made the bica I did it this way and it makes the process easier. It also prevents the batter while resting to lose some air.
Bake.
- Preheat the oven to 347ºF/175ºC fan.
- Pour the batter mixture into the pan and smooth the surface. Sprinkle the surface generously with sugar.
- Bake, placing the pan in the center of the oven, for 35 minutes.
- Remove from the oven and place on a wire rack, let stand for 5 minutes in the pan.
- Remove from the mold and let cool completely or almost completely on the rack. Then put back into the mold, cover tightly with plastic wrap and let stand for 12-24 hours. The resting time will greatly improve its aromas and texture.
- After this time, enjoy it very much.
Prepare the infused milk for Dalgona coffee.
- Pour the milk and cream into a saucepan. Place over medium high heat and bring to a boil.
- Remove from heat and add the orange peel, leave to infuse for 30-60 minutes.
Prepare Dalgona coffee.
- In a bowl, add the instant coffee, sugar and boiling water.
- Beat with an electric whisk until you obtain a dense, smooth and whipped cream. It will take about 1 minute.
- Once the cream is whipped, it will keep well for about 1 hour, although I recommend preparing it just before serving. If you leave it ready a few minutes before and when serving it you notice that it has lost a little firmness, whisk it again for a few seconds.
Serve Dalgona coffees with orange-infused milk.
- Strain the milk to remove the orange peels. If you wish to drink the coffee hot, heat the milk.
- Add the hazelnut liqueur and mix to homogenize. If you do not want to use liqueur, simply omit this step.
- Divide the orange-infused milk into two glasses or cups where you are going to serve it.
- Dollop the infused milk with the Dalgona coffee, you can do it with spoons or a piping bag with nozzle.
Sprinkle a little cinnamon powder and orange zest over the surface. - Serve immediately, do not forget to enjoy it with a good piece of Bica de Laza.
Notes
- The Bica de Laza is a sponge cake that is not made with leavening agents, i.e. no baking powder is used. Its sponginess comes from the meringue and the whipped cream.
- It is very important to sift the flour before adding it to the meringue to aerate it and prevent lumps from forming.
- When mixing the meringue with the flour, use a hand whisk for this purpose. Be patient in this step, put a lot of care and dedication to integrate it and make sure the meringue does not lose air bubbles.
- When integrating the whipped cream, proceed in the same way as you did with the meringue.
- If you do not have a square mold measuring 23 x 23 x 5 cm, you can use another mold with similar characteristics. Even rectangular or round if you don't have one, although its traditional format is rectangular or square.
- Be generous when sprinkling the sugar on the surface of the cake. It achieves a traditional and particular finish, in addition to favoring the formation of a crust on the surface that gives it a very distinctive touch.
- Although I am not a fan of sponge baking cakes with fan, in this case I must admit that the result is incredibly better than if you bake it with heat up and down.
- Remember to always check the cooking time of your cake, each oven works differently and you may have to adjust it in some cases. If you poke a toothpick into the cake, it should come out clean.
- Be careful not to exceed the baking time, otherwise you will get a drier and less pleasant to eat product.
- The resting time, although it may seem unbelievable, is very good for it. It greatly improves its texture and flavor.
- I have seen several recipes for Dalgona coffee in which some make it with cold water and others with boiling water. In my case I did it with the second option and the result is extraordinary.
- The flavor of the Dalgona cream is intense, for this reason we should mix it with milk to achieve a smoother flavor.
- The Dalgona cream, once whipped, will keep in good condition for about 1 hour. After this time, it begins to lose air.
- The infused milk contains a small amount of liquid/whipping cream, which gives it an exceptional creaminess and flavor.
- I advise you not to omit the orange peel to infuse the milk, the citric and sweet combination with the bitterness of the coffee will surprise you.
- If you wish, you can omit the hazelnut liqueur or replace it with another liqueur of your choice.
- The bica de Laza keeps in perfect condition, preserved as I recommend, 4-5 days. I'm sure it lasts much longer, but it has been impossible to check it at home... And I have not made it just once, but several times!
You will fall in love, I know it. The simplicity of the Bica de Laza and the surprising texture and flavor of the Dalgona coffee with orange infused milk is to close your eyes and escape from the world into a universe of aromas and flavors.
It is one of those recipes that you can prepare in a short time, with basic, simple and accessible ingredients for everyone. It will make more than one breakfast and snack, not to mention if we have guests and we want to give them a sweet surprise.
By the way, I remind you that you can watch all my videos on my YouTube channel. If you subscribe and turn on the little bell, I will be eternally grateful!
I wish you a lovely Sunday!
Lots of love,
Eva
Sources: Empanarte, Sudden Coffee, Waka Coffee, Kitchen Surfers
