Nestled in the Pyrenees between France and Spain is the dwarf state of Andorra. The principality is not part of a single Europe, but the official currency is the euro and has a free passage regime for European Union citizens. The official language is Catalan. The kings of the kingdom is the President of France and the Archbishop of Urles, who is a representative of Spain. This makes it the only country in the world with two monarchs. Of the neighboring countries, most of the time, Andorra is visited because of its tax breaks and because of its beautiful nature. For the skiers, the Little principality is a famous destination because of the wonderful conditions for skiing and snowboarding. Around 10 million tourists pass through Andorra. Just to compare, the country’s population is about 65,000.
The small country has no airport or rail transport for the mountainous terrain, but it takes three hours to reach Barcelona by car or bus. It is the last independent remnant of Marca Hispanica, the buffer zone between the Christian world and the Islamic kingdoms of the Moors, created by Sharleman. According to the legend (as no written sources were found), Charleman gave the local shepherds independence after they showed him a shortcut across the mountain during another march against the Moors. The first documented ruler of the area is Carl Calvish, grandson of Sharleman. Later, after many clashes, the territory became double-obedient (Acte de paréage) – the secular Count of Fau and the Catalan bishop of Urhel. In 1505, after a dynastic marriage, Andorra became Spanish, then repeatedly moved from Spanish to French influence and vice versa. Later, after the establishment of the Republic, the vassal subordination of the country passed from the King to the President of France.
Andorra’s kitchen is logically developed under the influence of French and Catalan cuisines, so many similarities can be found with the culinary traditions of France and Spain. But that does not mean that Andorra’s kitchen is devoid of charm. Especially popular are meat dishes, the most usually used is pork.The most commonly ordered dish is “La parillada”, which is a mix of pork, turkey, rabbit and beef, fried sausages and white beans. Another famous local dish is “Thrinsat” – fried bacon with potatoes and cabbage, duck with apples and beans. The inhabitants of Andorra love soup of goat cheese – escudella. The recipe varies, but in all cases except goat’s cheese includes several types of meat, vegetables, chickpeas, beans, rice or pasta. In the north of the country, French and Italian cuisine are very popular, so there can be a lot of macaroni with cheese. Desserts of Andorra are very delicious. Attention is paid to sweet mouss, pancakes, sweet cream consisting of milk, eggs and caramel, “torrijas” – bread with honey and cream. Here they make excellent pastries with different fillings, cakes with dates, chocolate fondue, sweets. Among the fruit desserts should try “orechones” – dried peaches, prepared in wine with sugar, “Manzanas Asadas” – apples, roasted in a special way, Andorran-style fruit rice.
For you, I chose to prepare a festive dessert which is served at the feast of the three kings January 6, which marks the arrival of the three wise men. In Spain, the children of this day receive gifts that are attributed to the three kings, not to Santa Claus. Before the holiday, and before bedtime, they leave biscuits and water for the three wise men and their camels.
The shape of the cake resembles a crown and is traditionally decorated with sugar, candied fruits and almonds. I decided to change her slightly because yesterday was a Palm Sunday and the cake had to be in tune with the coming spring and the feast. That’s why I decorated her with flowers. 🙂 I hope this self-will not irritate you but show you that any recipe can be changed and refined even according to the specific occasion. You just have to watch the products fit. The other does not matter.
About cake:
1/2 tea cup of fresh milk
2 eggs
5 tablespoons of butter
grated bark of an orange
grated bark of one lemon
1 cup of sugar
4 1/3 tea cups of flour
29 grams of fresh yeast for bread
pinch of salt
1 tablespoon of orange water (I did not have one and replaced it with orange juice)
For Cream:
800 grams of liquid cream
200 grams of white chocolate
powdered sugar to taste
Steps of preparation:
Warm the milk so that by dipping finger into it is warm but not hot and add the yeast in it to dissolve. Blend into the blender lemon and orange peels and sugar. Beat the eggs that are at room temperature together with the sugar while doubling their volume. Add the milk and yeast, orange juice, butter, salt and flour and mix for at least 10 minutes the dough.
Grease the tray between 22 and 28 cm in diameter and place the dough in it. With your fingers, form a hole in the middle and place a glass to make sure it is refractory and stays in the oven. Allow to rise for at least two hours. If you do the classic option before you put the cake to bake, top it with butter, sprinkle with sugar and dried fruit, almonds or whatever you have on hand.
Bake in a preheated oven at 200 degrees for about 15-20 minutes and then another 5 minutes at 180 degrees.
Remove the marshes from the tray to cool and make the cream.
Beat the cooled cream with sugar to firm tips. Melt the chocolate on a water bath and, after cooling, add it to the cream. Beat until homogeneous cream. Divide the swamps into two with a knife. Grease with cream and assemble the cake. Decorate on top with a cream like me or not if you put pre-sugar, candied fruits and nuts.
It was the Andorra cake. Instead of Epiphany, I made her a Palm Sunday, but that is irrelevant to her excellent taste, which somewhat resembles Penetani. Next week is Easter and I’m tune in a wave of easter bread. 🙂 Penetani is quite in tune with my tastes for this holiday. Make it and you and enjoy its rich citrus flavor.
Next destination – Antigua and Barbuda.
