121
Fit Catalan cream cake
5
(126)
275 min
0 kcal
sara.q8
Preparación de la receta
1
In a food processor put the almonds, oats and the ounce of chocolate and grind.
2
Pour the previous mixture into a mold and press until it is well compacted. Put it in the refrigerator for at least 30 minutes.
3
Meanwhile, infuse the almond milk with cinnamon.
4
In another bowl, mix 4 egg yolks with vanilla essence until creamy.
5
Add the cornstarch and stir well so that there are no lumps.
6
Pour the previous yolk mixture with the infused milk, now removed from the heat, and mix well with the whisk. Once well mixed, put it back on medium heat and add a sachet of neutral gelatine. We leave it on the fire for about 15 minutes without stopping stirring until it thickens to taste.
7
Pour the cream on top of the base that was resting in the refrigerator and once it is warm, put it back in the refrigerator overnight.
8
Place a paste of water and cinnamon on the cake and burn it with a blowtorch. And enjoy
Ingredientes
2 raciones
2 raciones
Vegetable drink
500 gramos (aprox. 2 vasos)
Egg yolk
60 gramos (aprox. 4 unidades)
Almonds
50 gramos (aprox. 2 puñados)
Oat flakes
30 gramos (aprox. 3 cucharadas)
Corn flour
30 gramos (aprox. 2 cucharadas)
Neutral vegetable gelatin
15 gramos (aprox. 1 unidad)
85% chocolate
10 gramos (aprox. 1 onza)
Vanilla flavor
3 gramos (aprox. 1 ración)
Powdered cinnamon
3 gramos (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
2 raciones
2 raciones
Vegetable drink
500 gramos (aprox. 2 vasos)
Egg yolk
60 gramos (aprox. 4 unidades)
Almonds
50 gramos (aprox. 2 puñados)
Oat flakes
30 gramos (aprox. 3 cucharadas)
Corn flour
30 gramos (aprox. 2 cucharadas)
Neutral vegetable gelatin
15 gramos (aprox. 1 unidad)
85% chocolate
10 gramos (aprox. 1 onza)
Vanilla flavor
3 gramos (aprox. 1 ración)
Powdered cinnamon
3 gramos (aprox. 1 cucharadita)
1
In a food processor put the almonds, oats and the ounce of chocolate and grind.
2
Pour the previous mixture into a mold and press until it is well compacted. Put it in the refrigerator for at least 30 minutes.
3
Meanwhile, infuse the almond milk with cinnamon.
4
In another bowl, mix 4 egg yolks with vanilla essence until creamy.
5
Add the cornstarch and stir well so that there are no lumps.
6
Pour the previous yolk mixture with the infused milk, now removed from the heat, and mix well with the whisk. Once well mixed, put it back on medium heat and add a sachet of neutral gelatine. We leave it on the fire for about 15 minutes without stopping stirring until it thickens to taste.
7
Pour the cream on top of the base that was resting in the refrigerator and once it is warm, put it back in the refrigerator overnight.
8
Place a paste of water and cinnamon on the cake and burn it with a blowtorch. And enjoy
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Snack
Quick
Gluten free
Desserts
Breakfast
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