How to make
Beat the soft butter with the sugar, until a smooth cream is obtained and add the eggs one at a time while beating continuously. Until one is absorbed, don't put in the next.
Put the cream and a spoonful of lemon juice and work with the mixer for a short time, until you get a smooth and fluffy cream.
Sift the flour with the baking powder and a pinch of salt and add it to the egg-cream mixture in parts, by stirring gently with a wooden spoon, until it is completely absorbed.
Pour it into a thin layer of about 0.6″ (1.5 cm) in a rectangular or round suitable baking pan covered with baking paper and sprinkle it with about 3-4 tbsp. sugar. The last step will guarantee us the authentic look of this cake - with a crispy, slightly cracked crust from the sugar.
Bake at 340°F (170°C) in a preheated oven for about 20 minutes, or until it is fully baked.
Due to the high butteriness, the cake easily separates from the baking paper or directly from the baking pan, but it is delicate and tender, so be careful not to break it.
Its texture is moist and melts in your mouth. My advice is to try it like this first and the next time you try different additives for a slightly different flavor (even without them it is full of flavor, especially if you used quality butter and homemade eggs) such as vanilla, rum, aniseed liqueurs, cinnamon.
Traditional from Galicia, but loved all over Spain, this light cake charms with its soft tenderness and taste.
Enjoy!
