Frixuelos, cream and cream cake with Thermomix

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31 March, 2026

Frixuelos, cream and cream cake with Thermomix

Recipe from our friend and collaborator Luz Maria Lagoa. With a lot of effort and Love,,, with the help of my husband, for tomorrow’s birthday of my Love, my life, my everything,,,, and a very long etc of good adjectives, my son,,,,,already 22 years old.

A sweet and traditional tribute

This cake is the result of a preparation made with all the heart to celebrate a very special date. The combination of the Asturian frixuelos With the softness of the pastry cream, it creates a delicate texture that melts in your mouth, making it the perfect dessert for any birthday or family gathering.

The secret of a perfect assembly

What makes this recipe special is the care in detail: from the touch of anisette in the frixuelos dough until the finish is burnt with a blowtorch. Using an extendable ring to even out the edges guarantees a professional and elegant presentation that will surprise all your guests.

Frixuelos, cream and cream cake with Thermomix

INGREDIENTS

PASTRY

🥛 1 liter milk
🥚 4 yolks and 1 whole egg
🍬 170 gr sugar
🌽 100 gr cornstarch
🧈 40 gr butter (TA)
🌼 Vanilla essence

FRIXUELOS

🐣 4 eggs (L), add 5 if they are medium
🍶 360 ml milk
🍭 3 tablespoons sugar (about 60 gr)
🌾 300 gr common wheat flour (all purpose)
🍸 50 ml anise liqueur
🧂 Pinch of salt

PREPARATION

1
Cream Base: Add all the ingredients except for the vanilla and butter to the Thermomix glass, program 12 min, 90°, V-4.

2
Finish Cream: We add the essence and butter, 5 sec, V-9. We pour it into a bowl and cover it with skin-friendly film (in contact with the cream) so as not to generate a crust. Once cold, we reserve it in the refrigerator.

3
Frixuelos dough: All ingredients in the glass, 30 sec, V-4. We mix with the spatula and program again for 30 seconds, V-4. We let the dough rest for 1 hour.

4
Cooking: Heat a frying pan or crepe maker, brush with oil and add a ladle of dough, spreading it well. When bubbles appear, we turn around. We pile it up and let it cool. Optional: cut with a 20 cm ring to match.

5
Mounting: On the tray, set the first frixuelo with a pinch of cream. We alternate layers of frixuelo and cream. In the last layer, we can add a pinch of food coloring to highlight.

6
Finish: We place the extendable ring and chill for at least 4 hours (ideally overnight). Before serving, we remove the ring, sprinkle sugar and burn with a blowtorch. We decorate with cream optionally.

ONLY LEFT TO ENJOY, GOOD PROFIT

Recipe by Jesus