White bica from Laza. Galician traditional recipe

How to prepare a bica de Laza . In the province of Ourense, and in Galicia in general, the preparation of bicas and biscuits is typical due to the good raw materials that we have in this land, the preparation being different due to the personal touch of the people of each town.

In Ourense, very varied dessert recipes coexist on this topic. Many options to enjoy bica: Trives , Castro Caldelas or Laza that I present today. All of them are characterized by not using chemical yeast and therefore their texture is different from that of a traditional sponge cake.

It is perhaps within the bureas ourensanas the most compact, as if it had a touch of bread. The peculiarity of  Laza bica is that it is made only with egg whites, and hence it is called ” white bica “.

In addition to its white bica, Laza is a town well known for its Entroido (Carnival) , integrating the ” magic triangle ” together with the towns of Xinzo de Limia and Verín . The traditional mask of Laza are the ” peliqueiros ” , who tour the town during the days of the Entroido, ringing their bells and encouraging people to participate in the party.

On Entroido Sunday , after mass, the “peliqueiros” make their races through the town square. While proceeding to the traditional distribution of bica from an old car, specially decked out for the occasion.

Preparation of the base for the bica or sponge cake

As you can see the ingredients are basic and easy to get. If you use eggs, the leftover yolks can then be used to prepare other desserts such as flan , tocinillo de cielo , custard  or also to prepare sauces.

The wheat flour used is normal, it does not need to be a special pastry or strength. The only thing we will do is sift it so that it has no lumps and integrates better with the mixture. Yeast of any kind is also not used.

1. For this amount of ingredients we need a large bowl (better metallic) very clean, where we are going to mix all the ingredients in the step by step of the recipe.
2. We begin by separating the egg whites from the yolks, which we reserve for another dessert preparation.
3. With the help of the shell, we pass the yolk from one half to the other over the bowl, where only the whites will remain.
4. Before proceeding with the whites, we mount the cream with the help of the mixer. Pour the liquid cream into the glass, and beat with the part of the blades resting on the base.
5. In a minute it will be taking texture and there we start with light movements up and down. In a couple of minutes the cream should be perfectly assembled. We reserve.

Clear to snow point for the bica cream

1. This is an important step in this recipe, mounting the whites until stiff. For the final result to be the best possible, we are going to put the bowl with the whites about 10 minutes in the refrigerator. This trick will make them easier to mount later.
2. It is recommended to do it with a “rod” utensil for the mixer or another specialized device such as a kitchen robot.
3. If we do not have it, we must do it manually. To do this we must beat with the rods with enveloping, fast and continuous movements, making them catch “air”.
4. Once the whites are assembled, we are gradually adding the sugar. At the same time that we continue beating, until we get a meringue with a spongy texture, trying not to “lower” the mixture.

Mass. Baking and final presentation of Laza bica

1. We continue the process adding the flour, which we previously sifted with the help of a strainer.
2. We gradually incorporate into the mixture until it is perfectly integrated with the rest.
3. Finally we add the whipped cream, which we integrate with smooth and enveloping movements in the same direction. So that it mixes and we still have the right texture.
4. The end result must be a white, compact mixture with the texture of thick cream.
5. Pour the cream into a rectangular pan covered with baking paper.
6. We sprinkle sugar, with the help of a small strainer, on the surface so that later we have a crispy layer on top. As in the Trives bica , sugar and cinnamon can be mixed in this step, according to the personal tastes of each one.
7. We preheat the oven to 180º with the option of “total heat” or “fan” for 10 min.
8. We place in the center of the oven and change to the position “heat up and down” for 40-45 min according to the power of the oven.
9. We check with a metal skewer or a toothpick. If it comes out dry in its entirety, it is already at its point.
10. Remove from the oven and reserve, allowing it to cool.
11. It is recommended to do it overnight. Since it will be totally cooled and resting.
12. We always keep it covered with a clean cloth. It will last us 5-6 days in perfect condition, although I very much doubt that it will go as far.

As with other Galician bicas, it is good to accompany it with a tasty coffee, a shot of liqueur-coffee and of course a good conversation at the table.