A cream ensaimada is a variant of the traditional ensaimada, which is filled with custard. The ensaimada is a typical sweet of the Balearic Islands, particularly Mallorca, and is made with a dough of flour, water, sugar, eggs and lard. The ensaimada de crema follows the same basic process as the classic ensaimada, but with the addition of a delicious custard filling. Here is a description of the general process for this variant: Preparation of the dough: Flour, water, sugar, eggs and lard are mixed to form a soft, elastic dough. This dough is kneaded and left to ferment. Forming the spiral: The dough is rolled out into a thin sheet, spread with more lard and rolled into a spiral. Adding the cream: Before the dough is rolled into a spiral, a layer of custard is spread over the dough. The dough is then carefully rolled up with the cream inside. Leavening: The spiral is left to rise again to increase in volume. Baking: The ensaimada is baked until it is golden brown and crispy on the outside. Decoration: Once baked and cooled, the ensaimada is sprinkled with icing sugar. The custard used in the ensaimada de crema is a sweet, smooth mixture made from milk, sugar, eggs, flour (or cornflour) and vanilla, which is cooked until it thickens. This filling adds a rich, creamy flavour and texture, making ensaimada de crema a particularly delicious dessert popular with sweet lov INGREDIENTS: WHEAT flour, lard (pure pork sain, hardener (E-471), and antioxidants (E-320, E-321)), cream (20%) (glucose and fructose syrup, water, sugar, modified starch, sunflower oil, stabilisers (E-460, E-466), emulsifier (E-471), salt, preservative (E-202), flavouring and colouring (paprika extract, E-160a)), water, sugar, EGG, yeast and baking improver (WHEAT flour and emulsifier E472e). May contain traces of: milk, soya and nuts.Nutritional information per 100g Energy value 1535KJ / 366kcal Fat 15,90g of which saturated 6,90g Carbohydrates 50,90g of which sugars 23,30g Dietary fibre 1,80g Protein 4,00g Salt 0,12g
