The 10 best "Roscón de Reyes": one of the most classic Spanish Christmas desserts
A pioneering catering firm in Spain, Isabel Maestre and her daughter, Marta Cárdenas, have been making a delicate pastry for more than three decades that takes three days to make. Its base is the Bordeaux cake, a long-fermented brioche dough with Luca de Tena orange blossom water, rum, butter and freshly grated orange and lemon peel.
EL MUNDO
The 10 best "Roscón de Reyes": one of the most classic Spanish Christmas desserts
