TOCINILLO FROM GUADIX WITH SPONGE CAKE OF ALMOND AND COTTAGE CHEESE CREAM

Escuela de Hostelería La Inmaculada

PREPARATION

“Tocino de cielo”

Step 1: Remove from the heat as soon as the caramel is a golden blond colour and pour into a mould.
Step 2: Make syrup at 118ºC with water, sugar and a few drops of lemon.
Step 3: While the syrup is being made, separate the egg whites from the yolks and beat the yolks with the egg, set aside.
Step 4: Once the syrup is made, allow it to cool for 5 min and add it little by little to the mixture of egg and beaten yolks, beat with a whisk,
Step 5: Strain and fill the mould up to 1/3 of its capacity.
Step 6: Cook in a bain-marie in the oven at 130ºC for 50 min. Take out and keep refrigerated.

Cottage cheese cream

Step 1: Cook the cream, sugar, cream cheese, cottage cheese and vanilla essence, bring to boil, remove from the heat and add the egg and the curd.
Step 2: Return to the heat for 2 min, crush and pour over the mould, where we already had the tocinillo de cielo. Allow to cool in the fridge.

Almond sponge cake

Step 1: Whisk the eggs and the whites to stiff peaks, add the sugar, cinnamon and lemon zest.
Step 2: Add the flour and the almond flour little by little, and mix with a soft spatula and circular movements.
Step 3: Use a pastry bag to pour on a baking paper, no more than 1 cm thick and put in a tin.
Step 4: Bake at 180ºC for 15 min, remove and place in the mould with the “tocinillo” and the cheese cream.

PLATING

● Place the mould face down on a dish or similar and remove from the mould. With the help of a 7cm steel ring, cut the portions and serve on a plate decorating with mint and some red fruits or similar.

PAIRING

City: Galera
Type of wine: White
Grape: Macabeo, Gordal and Chardonnay