The cheese cake that has conquered the Real Madrid dressing room

Gastronomy

Alejandro González cakes have a waiting list: he only makes ten a day

In a few weeks a new workshop opens in Majadahonda (Madrid)

Alejandro González Cordobés always liked pastries, largely due to the influence of his English grandmother, who taught him to appreciate good sweet.

A year ago, when the cheesecake became a media boom - with Instagram as the main showcase - this 28-year-old entrepreneur began

.

Acquaintances, friends and family were the first to taste it.

"A year ago, standing out with a cheesecake was very difficult."

And the response was "very positive".

and Alejandro decided to send his temptation to different food critics.

And things got better.

"It was a resounding success," he says excitedly.

The fact is that what was a hobby began to appear on the horizon as a possible job opportunity - before he worked with his grandfather in a physiotherapy clinic.

And it was launched.

"Little by little I started taking orders": I only do ten a day.

"I make them one by one. And that already means 14 hours of work a day," says this

.

Part of the success of their cake is in the ingredients: Pata Negra eggs from Cowardes y Gallinas, excellent butter and cheeses from small suppliers.

And up to here it can be specified.

"I'm looking for excellence, even if I have little profit margin," he says.

At the beginning of September, to give an example of the tightness of his schedule, he already had the entire month of orders.

"And part of October," he says

.

"Many clients repeat and that is always a pride," he says.

Among them, there are some Real Madrid players.

Lucas Vázquez or Álvaro Arbeloa are some of those who have blown candles with her - with her Instagram followers as witnesses.

Luxury promotion (and free) for a project that starts.

There are more meringues on the list, but Alex prefers to be discreet.

See this post on Instagram

He has said no to restaurants that have wanted to incorporate their cake a la carte.

, where he can increase production and remove the waiting list.

In principle, it will focus on delivery, and wants to incorporate home delivery as soon as possible.

As soon as the situation allows it, he hopes to open a cafeteria on the premises to enjoy the cakes right there.

.

In addition to the traditional cheese, he also makes artisanal white chocolate and a mixture of milk and dark chocolate ... The weeks of confinement served him to expand the 'family' and to experiment.

At first, his family thought that this whole mess was going to be something temporary, but it seems that not.

"We already have a logo," he says proudly.

The thing is serious ...

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