• First, flour a mold and reserve.
• Put the eggs close to the sugar in a big bowl and mount them with a few electrical rods up to doubling the volume and forming a whitish cream.
• Add the horchata, the cream, the essence of vanilla and mix everything without beating very much. Sift the flour close to the yeast and add to the previous preparation with a few rods manually.
• Add the mixture in the mold that we had prepared and introduce it in oven preheated to 180º for 30-40 minutes.
• When it is stew (verify it with a toothpick), extract and leave it for 5 minutes in the mold. Extract of the mold and keep cool.
• When it is completely cold, decorate it. Put above the sugar of hazelnuts and a few grapes. A few defaults in the center and serve with liquid chocolate.

Recipe created by Penny. Link with it in her blog El Rincón de la Mariposa.