Authentic Cuban Capuchinos Cake: Easy Cone-Shaped Egg Yolk Cakes

Preheat oven to 300 degrees F.

Roll the parchment paper into cones and place one in each hole in your capuchinos rack. A light spray of PAM on the inside of each cone will help remove the paper when the capuchinos are cool.

Beat the whole egg and the egg yolks until they get frothy “ about 2 to 3 minutes. Add the sugar, vanilla, and salt and continue beating for another five minutes “ the mixture will get very thick and increase in volume. Gradually add the flour. Gradually add the cornstarch, a little at a time, until you have a very thick, yellow mixture. TIP: Sift the cornstarch into the mixture with a small metal sieve.

Place the batter in a large pastry bag with a medium tip. Use the bag to carefully fill the cones about two-thirds full.

Place the rack of capuchinos over a shallow pan of water on the center rack of your oven.

Bake the capuchinos for approximately 25 to 30 minutes until golden brown on top.

To make the syrup:

Place the sugar, water, cinnamon stick, lemon peel, orange peel, and annisette in a large saucepan. Bring to a rolling boil and let it cook for about three to five minutes, until the syrup thickens. Remove from heat. Be sure to remove and discard the cinnamon stick and citrus peels!

Let the capuchinos cool slightly, but try to remove the parchment paper while they are still quite warm. Place the capuchinos in a shallow pan and drown them in the very warm syrup. Let them soak at room temperature for about 30 minutes “ until they absorb a lot of syrup. Place them in a sealed conatiner with some additional syrup in the bottom. Refrigerate overnight and serve them the next day.