{"id":30420,"date":"2024-06-23T19:21:42","date_gmt":"2024-06-23T17:21:42","guid":{"rendered":"https:\/\/bake-street.com\/?p=30420"},"modified":"2026-04-08T12:23:56","modified_gmt":"2026-04-08T10:23:56","slug":"tocino-de-cielo-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/tocino-de-cielo-cake\/","title":{"rendered":"Tocino de cielo Cake"},"content":{"rendered":"

I’m going to repeat myself hundreds of thousands of times… But today’s cake is the perfect cake. Simple, magical, captivating, classic, traditional and wonderful. Today I will show you how to make this fascinating Tocino de Cielo Cake<\/strong> which, I must say, I don’t know how I have been able to live for so many years without knowing about it. How is it possible that it has not crossed my path before? How?<\/p>\n

At least I can say that I am very grateful that it has crossed my path so that I could make it, enjoy it (very much) and share it with all of you. Because… I am not going to get fat on my own, hahaha. No, seriously, it’s a cake that you really can’t miss at home. I know in advance that you will be doing the wave for several months in a row.<\/p>\n

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Although the cake is very simple in terms of the elements that make it up, it does have its point of difficulty, which lies in the tocino de cielo<\/em>. It is not difficult in itself, if you follow all the steps that I detail without varying any of them. In fact, the step that can be most complicated is the unmoulding of the cake. But don’t panic, because I will tell you everything you need to know to achieve a wonderful result.<\/p>\n

Some time ago I showed you how to make homemade Tocinillo de cielo<\/strong><\/a> in an individual format, but today we will go a step further and prepare it to top a cake.<\/em><\/p><\/blockquote>\n

\"Tocino <\/picture><\/div>\n

Tocino de Cielo<\/em> origin and history.<\/h2>\n

Tocinillo de cielo<\/em> is an apparently easy-to-make sweet that is around half a millennium old. It is a recipe that consists only of egg yolks, sugar and water, but of which everyone has and will always have wonderful memories.<\/p>\n

It originated in the C\u00e1diz<\/strong> city of Jerez de la Frontera<\/strong>, where the nuns of the Esp\u00edritu Santo convent<\/strong><\/a> invented this dessert to make use of the large quantities of egg yolks they received from the many wine cellars in the area. These donations of huge quantities of yolks come from the ancient tradition of using egg whites to clarify the wine and free it from impurities and residues before bottling. This method is still used in some wineries.<\/p>\n

The exact date of the birth of this sweet is not known for certain, but some date it back more than 500 years. There is evidence of documents attesting to these ancient donations of yolks. Apparently two dozen eggs were used for a thousand litres of wine.<\/p>\n

In the historical archives of Gonz\u00e1lez Byass<\/strong>, in one of the inventory books of 1837, the purchase of a thousand eggs a month is detailed, for which 50 reales de vell\u00f3n<\/em><\/a> were paid<\/strong>.<\/p>\n

The name ‘tocino de cielo’ comes from its appearance and colour, similar to pork fat. The name of the dessert comes from the place where it was made.<\/em><\/p><\/blockquote>\n

If you want to know a bit more about the wine clarification process and the use of egg whites, I tell you about it in this post<\/strong><\/a>.<\/p>\n

Today’s cake is made with a very spongy sponge cake, which I left for you to prepare this fruit tart<\/strong><\/a>, whipped cream, toasted almonds and all topped with this emblematic convent sweet.<\/p>\n

\"Tocino <\/picture><\/div>\n

Tocino de cielo<\/em> cake is a modern evolution of the traditional sweet known as tocinillo de cielo<\/em>.<\/h3>\n

While the tocinillo de cielo<\/em> originated in Jerez de la Frontera, created by the nuns of the Esp\u00edritu Santo convent more than 500 years ago, the tocino de cielo<\/em> cake is a later creation that combines this sweet with other pastry elements.<\/p>\n

It is usually made with a base of spongy sponge cake, the recipe for which may vary depending on the hands that make it, which is complemented with layers of whipped cream, toasted almonds and, of course, tocinillo de cielo<\/em> as a distinctive element. This tart represents a way of integrating the traditional tocinillo de cielo<\/em> into a more complex and attractive presentation, adapting to modern preferences and offering a richer and more surprising taste experience. Very surprising indeed, on a higher level.<\/p>\n

The combination of different textures and flavours in the tocino de cielo tart allows you to enjoy the characteristic flavour of the tocino de cielo<\/em> in a new context, making this tart a contemporary homage to a conventual dessert that has endured over the centuries. And one that I am sure will remain with us for many thousands of years to come.<\/p>\n