- Prepare a poolish with the first part of flour, the yeast and the water that is heated to 30 ºC. Final temperature of 24 ºC. Leave to rise for 30 - 45 min.
- Knead the sugar, eggs, the aniseed liquor, orange blossom water, cinnamon, lemon peel, vanilla pods, salt and cold water into the dough until well mixed. When the dough reaches 28 ºC, add the cold butter cut into cubes until you get a consistent dough. Roll out in portions of 200 g, 400 g or 600 g.
- Leave in the fridge, covered with cling film. Store in the fridge for a few hours
- Keep in the fridge for the next day or in the freezer to prepare the finish. Rise at 28 ºC, for 2 to 2.5 hours.
- Before baking, brush the outside of the coca with egg yolk and milk.
- Pour cream in the centre, scatter with balled sugar, pine nuts, candied orange and cedar (clean them with lukewarm water first, to remove excess sugar), and spray with the aniseed liquor before and after cooking.
- Once it’s cold, cut in two and pour the whipped cream with 10% icing sugar on one part, and cover the other with extra bitter dark chocolate 61% ganache. Sprinkle with icing sugar and garnish with dried apricot pieces.
