From our General Secretariat, they propose to celebrate Skål International’s 90th Anniversary with the iconic Torta Loca Malagueña, hailing from the city of Malaga.

This traditional cake consists of two puff pastry circles filled with pastry cream and covered with egg yolk icing and a cherry — a fitting tribute to nine decades of global friendship and hospitality.

Ingredients:

• 2 sheets of puff pastry.

• Candied cherries.

Pastry cream:

• 50 grams butter.

• 500 millilitres milk.

• 3 egg yolks.

• 125 grams sugar.

• 50 grams corn flour.

• Vanilla essence.

Egg yolk topping:

• 4 egg yolks.

• 200 millilitres water.

• 250 grams sugar.

• 50 grams corn flour.

• Orange food colouring.

Syrup:

• 150 millilitres water.

• 225 grams sugar.

Celebrate Skål International’s 90th Anniversary with the iconic Torta Loca Malagueña.

Recipe:

1. Preheat the oven to 200ºC. Roll out the puff pastry and craft circles using a round mould. Bake until golden brown, then let cool on a wire rack.

2. For the pastry cream, bring the butter and milk to the boil. Whisk the egg yolks together with the sugar, corn flour and vanilla and gradually add to the milk, stirring constantly. Cook in a bain-marie over a low heat until it thickens, without boiling. 

3. To prepare the egg yolk topping, beat the egg yolks with the sugar and corn flour until well blended. Bring the water and sugar to the boil and gradually whisk in the yolks over a low heat until thickened. Add a few drops of orange food colouring. Let cool.

4. To make the syrup, place the water and sugar over a medium heat until the syrup dissolves and remove from the heat.

5. To assemble the cake, take a circle of puff pastry, fill with cream, close with another circle, place the topping, add half a cherry and paint with the syrup. Serve cold to delight the senses