Asturian Frixuelos, Cream and Cream Cake with thermomix

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20 March, 2026

Recipe from our friend and collaborator Luz Maria Lagoa. This cake combines the tradition of the most beloved Asturian dessert with the softness of a silk pastry cream, achieving a spectacular layer cake full of flavor.

The key to this recipe lies in the rest of the frixuelos dough, which allows the flour to hydrate correctly to obtain a fine, elastic and delicate texture that melts in the mouth when you bite into it.

It is a visually striking dessert thanks to its multi-layer structure, ideal for celebrations where we want to honor the traditional product with a modern, elegant presentation and an irresistible caramelized touch.

Asturian Frixuelos, Cream and Cream Cake with thermomix

INGREDIENTS

🥛 1 Liter of milk (for the cream)

🥚 4 Yolks and 1 whole egg (for the cream)

🍬 170 gr of Sugar (for the cream)

🌽 100 gr of cornstarch

🧈 40 gr of Butter at room temperature

🧪 Vanilla essence

🥚 4 L eggs or 5 medium ones (for the frixuelos)

🥛 360 ml of milk (for frixuelos)

🍭 60 gr of Sugar (about 3 tablespoons)

🌾 300 gr of common wheat flour

🍶 50 ml of anise liqueur

🧂 A pinch of salt

PREPARATION

1 Preparation of the Pastry Cream: Add all the ingredients except vanilla and butter to the glass. We program 12 minutes at 90°, speed 4. At the end, we add the vanilla essence and butter, and mix for 5 seconds at speed 9.

2 Cooling of the cream: We pour the mixture into a bowl and cover with transparent film “to the skin” (in direct contact with the cream) to prevent a crust from forming. Once cold, we reserve it in the refrigerator.

3 Frixuelos dough: We put all the frixuelos ingredients in the glass and mix for 30 seconds at speed 4. We lower the remains from the walls with the spatula and program again for another 30 seconds at speed 4. We let the dough rest for 1 hour.

4 Cooking: Heat a frying pan or crepe maker brushed with oil. We stir the dough and pour a ladle, spreading it well. When bubbles appear, carefully turn over and cook on the other side. We stack them and let them cool.

5 Uniform cut: Once cold, to make them perfect, we use a 20 cm adjustable ring to trim the edges of the frixuelos so that they all have the same diameter.

6 Mounting: On the final tray, we put a drop of cream to set the first frixuelo. We alternate layers of frixuelo and cream. In the last layer of cream, we can add a touch of food coloring to highlight the finish.

7 Rest and Finish: We place the extendable ring around the cake and refrigerate for at least 4 hours (preferably overnight). Before serving, we remove the ring, sprinkle sugar and burn with a blowtorch. We decorate with cream to taste.

ONLY LEFT TO ENJOY, GOOD PROFIT

Recipe by Jesus