This is a Sara Cake...aka a La Mona de Pascua Cake. There are lots of tales of how this cake came about and how it got its name. One story is that hens lay more eggs in early spring (March) as the weather here in Spain begins to get warmer. All those eggs, combined with the tradition of not eating eggs during lent (the days leading up to Easter), produced an abundance of eggs which required some clever usage thereof come Easter. So some crafty baker decided to create this cake which traditionally was layered with eggs. Nowadays the cake is made with multiple layers of rich butter-cream frosting. Happy Easter!
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