Dessert El ponche

Description

El ponche translates from Spanish as "the punch" is one of the most famous throughout Spain for desserts. It turns out that the punch can not only drink but also eat with a spoon. Surprised? I didn't know until I saw a recipe online of this dessert. Rather, it can be called a pie, but how! Incredible taste will make you forget about everything, and even long-term advocacy in the fridge more than a week(if you have it idle so much time, which I highly doubt), go for this dessert only benefit: the cake will be more tender and will just melt in your mouth. Pamper your favorite heavenly taste for the upcoming holidays!

Ingredients

Chicken egg
Sugar

430 g
Flour

90 g
Starch

15 g
Water

310 ml
Lemon peel
Cinnamon
Rum

2 Tbsp
Almonds

150 g
Powdered sugar

150 g
Juice

2 Tbsp
Liqueur

1 Tbsp

Cooking

The recipe of this dessert is not difficult, but long, so stock up patience and time. We will prepare a small(15x20) cake, but very tasty and satisfying. Let's start with the biscuit. RUB the yolks with sugar in a thick white cream.

Whites beat until stable peaks.

Carefully enter the proteins in the yolk mixture, add the flour and mix well.

spread the dough in a rectangular shape 20x30, which vystelim greased parchment, and bake at 170 degrees for 10 minutes. The cake should stay light, preferably white.

Cool cake on the grill, then cut it into two parts.

Now prepare the cream. 310 ml of water with lemon peel and cinnamon, put on fire, boil, turn off the heat and insist 10 minutes.Then take out the lemon peel. Then cast in another vessel, 250 ml of the resulting liquid and for a time forget about it. I apologize for the photos, my camera acted up, had a few pieces to make the phone.

In the remaining water(60 ml) is added 90 g of sugar, and boil the syrup to sample on a thin thread(somewhere минут7 on medium heat).

Egg yolks mixed with starch. I have corn starch was not, and I replaced it with regular flour.

Pour the boiling syrup into the egg mixture and mix well everything.

The mixture is then filtered.

Return strained mixture to saucepan, and cook in a water bath until thick. I just cooked on the stove in a saucepan, over low heat. The cream cools, cover with film and refrigerate.

Left us with 250 ml of water, put on fire, add 250 g of sugar, boil on high heat, cook for 5 minutes, remove from heat and add rum(or cognac). Cool.

Now we impregnate with syrup two halves of the biscuit. The lower layer it is better to put immediately on the plate in which you serve, otherwise, they just won't be able to move - the crust is very melted. Syrup turns out quite a lot, but let it does not scare you - the sponge cake SHOULD be VERY wet. I was treated with both layers on both sides. Be patient, and "feed" syrup to the cake until all the syrup over.

Then on the bottom cake spread cream. Cream can be very hard to thicken in the fridge, so not to damage the cake, it(the cream) you can put on the cake using a pastry syringe.

Cover the top half of the biscuit.

Now you need to cook the marzipan. You can use any method, including custard. I used already tested and fairly simple method: mix the crushed almonds with the icing sugar, lemon juice and liqueur. Lemon juice you can add to 3 tbsp, then marzipan will be with a slight taste of lemon and a pleasant acidity that nicely set off the sweet taste of dessert. Only here I ran and used raw almonds, while marzipan is necessary to clean the almonds from the skins. For this purpose it is enough for a few minutes pour boiling water, and then without any problems to remove skin. When I remembered my mistake, it was too late... But nothing other than appearance(marzipan needs to be light) were not affected, the taste of the marzipan on top.

Roll out marzipan on icing sugar covered the table to the desired size.

Then using a rolling pin, carefully transfer it to the cake cover the entire cake, the remnants of the cut, and the top dessert, sprinkle with icing sugar.

Now the time has come - attention! - without which the dessert will not be considered a true El ponche: take a regular needle and glow it on the fire. I had to use a lighter, since I have an electric stove.

A red-hot needle on the surface of the cake make a diamond lattice.

Well, that's all! Insanely delicious dessert is ready!!!

It is desirable that it has sat overnight in the fridge, then he will just melt in your mouth.

I, for example, did not have the patience, and I cut the cake an hour after cooking.

Mmmmmm, that's VERY sweet, but VERY tasty!!

This cake is eaten in small pieces, so even a small cake will last a long time.

The next day, after settling in the fridge(I am sure I covered the cake top to dried up), it was possible to swallow your tongue with a spoon... Amazing taste and aroma that words cannot Express, takes to the top of bliss...

Be sure to get your spoon ready, because otherwise IT is impossible to eat, and pleasant to you of appetite!!!!!

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