Tarta De Almendras De Santiago

7/30/2019 Tarta De Almendras De Santiago

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G R O U P 6

A R M O C I L L A

D A L U S O N G

L E E

M A D R I G A L

M A N L A N G I T

T U R B A N O S

3 H 2

International Cuisine



TARTA DE ALMENDRAS DE SANTIAGO

Almond Cake

In many variations, this cake is served in regionsthroughout SPAIN.

This light cake has a coarse texture and a pleasant,lemony flavor.




INGREDIENTS



(6) eggs



2 tsp lemon zest



¾ cup sugar



½ teaspoon cinnamon powder



3 cups almonds



½ cup flour



Confectioner’s sugar (for dusting top of cake)



¾ cup sugar



PROCEDURES




1. Pan-spray or grease 10-inch springform pan. Placea piece of parchment paper about 3 x 5 inches in

bottom of pan. Pan-spray or grease parchment. Placeoven rack in upper third of oven. Preheat oven to350F.







2. In a large bowl, mix eggs, sugar, lemon zest, lemon juice, and cinnamon with electric mixer fitted with wire beater at high speed until light colored and very fluffy.




























3. Meanwhile, place almonds in small bowl, sift flourover almonds, mix gently to combine.


















4. Using rubber spatula, gently fold 1/3 of almondmixture into egg mixture into egg mixture. Repeattwice with remaining almond mixture.












5. Pour into prepared pan. Rap pan on counter onceto remove large air pockets. Bake for 30 to 35 minsuntil knife inserted in cake comes out clean.










6. Remove sides of pan. Cool completely on rack.










7. Dust top of cake with sifted confectioner’s sugar. If desired, served accompanied by apricot puree orother fruit puree, orange- or frangelica-flavoredcustard sauce; ice-cream, or topping of choice.







PORTO-PUDIM FLAN

Baked caramel custard

Originated in Portugal



INGREDIENTS





½ cups of milk



6 egg yolks



¾ cups sugar



PROCEDURES



CARAMEL

1. Combine sugar and water in small pan, mixinguntil sugar is wet.

2. Bring to boil over high heat. Do not stir. Use pastry brush dipped in cold water to wash any sugarcrystals from sides of pan.





3. Reduce heat to medium-high, cook withoutstirring until golden brown color.

4. Pour into flan dishes.





CUSTARD

1. Place oven rack in middle of oven. Preheat oven to350 degrees. Put a pot of water on the stove-top to

boil.



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2. Heat milk and heavy cream in pan over mediumheat until small bubbles appear around the e



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3. Place sugar in medium-sized pan over mediumheat to caramelize: stir wooden spoon until it meltsand turns golden brown. Remove from heat.



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4. Pour hot cream mixture very slowly intocaramelized sugar, stirring with wooden spoon. Stiruntil caramel has dissolved.



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5. Beat egg yolks in large bowl with mixer or whisk/



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O O



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6. Slowly pour cream mixture through fine sieve.

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8. Put pan on middle shelf of oven, place dishes inpan. Pout boiling water into pan until it comeshalfway up the sides of dish(es).

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9. Bake until knife inserted in center of custardcomes out clean, about 1 hr and 10 mins or 40 minsfor individual molds.

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10. Cool then refrigerate until chilled at least 3 hours,or overnight.

11. To unmold, run sharp knife around inside edge of mold, invert on chilled serving plate.

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Tarta De Almendras De Santiago