The feast of May 2 inaugurates the season of long weekends and holidays in the Community of Madrid. The region celebrates on this day with a historical reenactment of the battle against the French that gives rise to the holiday, as well as free concerts and other cultural events.
But every good celebration needs a dessert that identifies the festivity and so was born the banderita madrileña, as a tribute to the Community. Created by pastry chef Pedro Blanco in the late 1980s, the sweet consists of a Russian almond sponge cake filled with orange-flavored diplomatic cream and topped with a strawberry jelly that reproduces the flag of the Community. The decoration is completed with seven white stars, handmade with marzipan, fondant, sugar pastillage or white chocolate, evoking in detail the regional emblem.
The truth is that, despite being 40 years old, the recipe has not been known by the general public, compared to the San Isidro doughnuts or the Almudena crown, which do have their moment in the year.
Now ASEMPAS, the Association of Entrepreneurs and Artisans of the Pastry Sector in Madrid, wants to promote this “regional cake”, as they call it. To do so, several artisan pastry shops in Madrid will offer the dessert in individual format free of charge on May 2. The official tasting will take place at the Sol Tourism Center (Puerta del Sol, 5), sponsored by the Community of Madrid.
In addition, the cake will be available during those days in the establishments associated to ASEMPAS, where it will be available both in cake format and in individual portions.
Recipe for the “Banderita madrileña”.
If you can’t find it in a nearby bakery or don’t get a free slice, you can always prepare it at home. This is the official recipe:
Ingredients:
For the two sheets of the Russian sponge cake:
- egg whites: 750 g
- sugar: 750 g
- almond powder: 750 g
- 200 g (1 lb) of flour (pastry flour)
For the diplomatic cream:
- orange pastry cream: 1000 g
- semi whipping cream: 75 g
- sugar: 1000 g
- gelatine leaves : 20 g
- Cointreau liqueur (optional): 150 g
Preparation:
- Russian sponge cake: prepare the two sheets of the Russian sponge cake in the requested size. Bake and let cool.
- Dessert assembly: place the first sheet of sponge cake. Pour the diplomatic cream on top. Cover with the second sheet of sponge cake. The height of the assembly is left to personal taste.
- Chilling: chill the whole assembly until the cream has a good consistency.
Finishing: prepare a strawberry jelly and spread it evenly on the upper plate. - Cut: cut into portions or tart size or as individual desserts.
- Decoration: distribute the 7 stars on the strawberry jelly. The stars can be made with marzipan, sugar pastilles, fondant or white chocolate.