The recent I Concurso
de Reposteria de Semana Santa, sponsored and organised by Gonzalez Byass, in
collaboration with the great cake shop La Rosa de Oro and the local newspaper
Diario de Jerez, has been won by Isabel Maria Rosendo with her Torrijas
Rellenas and Rosco de Semana Santa.
Reposteria translates as pastry cooking, usually in desserts.
Torrijas is a typical Holy Week dessert consisting of bread soaked in wine or
milk with honey and spices, dipped in egg and pan fried in olive oil, in this
case stuffed. Roscos are a kind of
doughnut made with flour, egg and anis or cinnamon, and are also typical in
Andalucia at Holy Week.
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| Torrijas |
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| Roscos |
The desserts had to contain wine from Gonzalez Byass such as
Nectar Cream or Oloroso Alfonso. GB were delighted that not only was the
competition a great success, but many old traditional recipes had reappeared
from possible oblivion. The winner received a wooden box containing two bottles
of Palo Cortado Leonor, two bottles of Oloroso Solera 1847 and 4 tasting
glasses, as well as a basket of Holy Week cakes.
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