La Raspa VK stall at Numancia Market in Vallecas has won the prize for best traditional torrija in ACYRE's contest held this Monday. In the innovative category, Plademunt from Alcalá de Henares took the award with its Torridonut. The event highlights tradition and innovation in this Lenten sweet.
The Asociación de Cocineros y Reposteros de Madrid (ACYRE) has announced the winners of its annual contest to select the Best Torrija in Restoration from the Community of Madrid, held this Monday at La Escuela Superior de Hostelería y Turismo de Madrid. In the traditional category, first prize went to La Raspa VK, a gastro stall at Numancia Market in Puente de Vallecas (Josefa Díaz, 4), which has just turned one year old. Its creator, Paula Beer, explained: «We make it with brioche bread we bake ourselves, infused with milk with cinnamon, lemon, and orange». The special touch is caramelizing it with butter instead of frying, sold at 5 euros each, with a tiramisú version also available. Beer added: «It's a traditional torrija that tastes like home, reminds of grandmothers' ones» and noted she won innovative last year from Nude Cake in Alcorcón with a torrija bomb with violet caramel. Second place went to Pastelería Manolo by Hermanas Manzano and third to El Rincón de Antonia. In innovative, Iván Plademunt from Plademunt, El Restaurante Imaginario (Francisco Díaz, 1, Alcalá de Henares), won with Torridonut, inspired by Alcalá's hornazo. He detailed the process: sweet dough fermented nearly 40 hours, fried donut-shaped, injected with four-hour infused milk, rested 12 hours, coated in sugar and cinnamon; priced at 3.50 euros on-site and 1.50 to go. Plademunt won traditional and best ensaladilla in 2024. Second was Inclán Brutal Bar with Torrija Brutal and third Formentor with Impostora de limón y canela. Ten finalists, five per category, used at least two ingredients with Madrid Calidad seal. The goal is to value torrija as a Madrid icon, promoting tradition, innovation, and local products.
