Almond ice cream wrapped in dorayaki style sponge cake
  • Almond

This recipe is designed for a consumer who is increasingly attracted by the fusion of cultures and miscegenation in gastronomy, but who looks for a local ingredients at the same time.


  • Almond paste 100g
  • Water 300g
  • Milk 244g
  • Sugar syrup (inverted dugar) 211g
  • Milk Powder 59g
  • Yolk 20g
  • Neutro (ice cream stabilizer) 6g
  • Flour 100g
  • Whole eggs 2 units
  • Water 50 to 80g
  • sugar 50g
  • Honey 10g
  • Impeller 1g


  1. For the ice cream, mix the water, milk, milk powder, sugar syrup, and the yolk.
  2. We heat the mixture to a 40ºC, then we add the neutral mixed with the sugar and we raise the temperature to a 80ºC.
  3. Then add the almond paste and turbine it in the refrigerator.
  4. For the Dorayaki: miz all the other ingredients in a bowl and let it rest in a room temperature por 30 minutes.
  5. Next, fry them in a pan on both sides for a few seconds.