How Make Your Own Prepare Tasty Food Fat Thursday's Spanish cake Recipe

Fat Thursday's Spanish cake. Fat Thursday is a traditional Christian feast marking the last Thursday before Lent and is associated with the celebration of Carnival. Because Lent is a time of fasting. Fat Thursday: Pączki Take the US by Storm.

Fat thursday - stock pictures and photos. A Fat Thursday cake created for the most adorable little girl's first birthday was featured today on Lovilee. Fat Thursday, known locally as Tłusty Czwartek, is a day linked to the church calendar. You can have Fat Thursday's Spanish cake using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Fat Thursday's Spanish cake

1. Prepare 2 of sheets of puff pastry.
2. Prepare 200 grams of pork rind.
3. Prepare 20 grams of pine nuts.
4. Prepare 30 grams of sliced almonds.
5. Prepare of white sugar.
6. Prepare 2 large of egg yolks.

On this day, for many Polish people, it is the last day to eat lots of fatty, sugary food and drink alcohol before Lent (the Christian festival). Some Polish people abstain from alcohol and meat completely during Lent. Translation of "fat thursday" in Spanish. Every thursday night there's a bloody cabaret in the bar featuring some tiny dego with nine-inch hips and some fat bloated tart with her hair really creamed down and big arse presenting flamenco to foreigners.

Fat Thursday's Spanish cake step by step

1. Flatten 1 of the puff pastries and give it a square/rectangular shape. Pre-heat oven at 150C. Put the pastry on a tray (use baking paper or it'll stick).
2. Blend the pork rind and spread it on the flattened sheet leaving ages of about 1.5cm..
3. Flatten te other sheet and use it to cover the other one. Stretch the sheet on he bottom to cover the edges of the top's one so it won't open..
4. Paint with egg yolk, sprinkle sugar generously until ot's totally covered and then sprinkle the pine nuts and the almonds..
5. With the handle of a fork or a chopstick make same vertical perforations on the edge but DO KOT CUT THE PASTRY ALL THE WAY. This way it won't raise..
6. Bake for 25-30 minutes until golden brown and let it cool before serving..

The Spanish traditionally eat them at breakfast with café con leche, and they are said to have originated in Aragón. They are also good with hot chocolate. Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with café. Known in Spanish as Bizcocho con Canela a la Leche, this light and fluffy cake can be served as an after-dinner dessert, but it would typically be served in Spain for breakfast (merienda) and is perfect for a special breakfast or brunch.