Recipe for 4 Cakes

San Miguel Manila Beer syrup

Used products: San Miguel Manila Beer syrup

  • 500 g
    Hoppy Manila Beer
  • 500 g
    Moré Biological Tract

Preparation: San Miguel Manila Beer syrup

Boil beer with sugar, make a syrup and, save

Tanzania’s malted biscuit

Used products: Tanzania’s malted biscuit

  • 360 g
    whole egg(s)
  • 240 g
    Moré Biological sugar
  • 120 g
    Chestnut honey Alemany
  • 192 g
    anhydrous butter
  • 72 g
    ginger oil Clos Pons
  • 96 g
    Almond powder flour
  • 180 g
    Half-strength flour
  • 50 g
    Malted wheat flour (medium Toasted)
  • 36 g
  • 15 g
    baking powder

Preparation: Tanzania’s malted biscuit

Whip whole eggs, sugar and honey sparingly.

Break Up the Tanzanie 75% and the anhydrous butter aside, add the ginger oil.

Sift the flours with the cocoa and the baking powder.

Add to the assembled of eggs and sugars the screened flours and the break up fats

Bake 180ºC for 22 minutes


Lleida-Cherry compote

Used products: Lleida-Cherry compote

  • 300 g
    Ripe cherries without rocks
  • 120 g
    Organic white sugar
  • 1,2 g
    Essence of Hops
  • 2,5 g
    Iota SOC Head
  • 6 g
    Gelatine moisture

Preparation: Lleida-Cherry compote

Make a compote with all the ingredients cold in TMX until it starts to boil, make it two minutes and save cold for 10 minutes, remove structures with blender and save in pastry bag to be filled