Este postre es una verdadera maravilla, desde aquí le doy las gracias a Ana
Es suave y no cansa nunca, sólo una pega, no apto para los que estén haciendo dieta, espero que mi dietista no lea este post ;p.
Podéis encontrar la receta en su blog, además ha elaborado un vídeo de manera que aún os será más fácil seguir sus instrucciones.
Con motivo de su quinto aniversario Ana sortea un lote de productos de Las recetas de mama.
Así que aquellas que seáis fans y os guste la cocina no perdáis vuestra oportunidad de participar, vale la pena. Yo me muero por sus dos libros. Compré los dos ejemplares para la biblioteca dónde trabajo y la verdad es que no paran de salir en préstamo, yo también voy poniendo mi granillo de arena recomendándolos a los usuarios, pero me encantaría tener unos solos para mí (mi tessoooooro). Y es que cuando un producto es bueno da gusto!
Shhhhh, por si no lo sabíais tiene dos libros publicados que os recomiendo incluir en vuestra biblioteca particular.
For my english readers.
This dessert is marvellous, thanks to Ana for sharing her knowledge with us. You can find the recipe in Spanish at her blog and there's a video too.
I really recommend to watch the video, it doesn't matter if you don't understand spanish. With the instructions I'm giving to you and the video I'm pretty sure you'll make a delicious cake for your family.
This cake has a smooth taste and you will never have enough, just one thing, if you're trying to keep fit don't read the recipe!
I've translated (well I wish I did it right) the recipe just for you. If there's any mistake I will be glad if you let me know.
Ingredients:
Eggyolk pudding
- 6 egg yolk
- 1 egg
- 125 ml water
- 250 g sugar
- 2 tablespoons of sugar to caramelize the mold
Chessecake
- 1 container Mascarpone cheese (270 gr)
- 200 ml whipping cream
- 4 tablespoons of sugar
- 2 eggs or 1 extra large
- 1/2 cup milk
- 1 tablespoon cornstarch
- 1 grated lemon rind
Instructions:
1. Place the water (125) and sugar (250) in a pan to make a syrup. Constantly stiring for 15 minutes don't let it boil too much. Reserve and let it cold.
2. Take one mold and add 2 tablespoons of sugar and some water.Place molds over low heat; and cook until sugar has dissolved.Do not stir. Increase heat until sugar mixture begins to caramelize. Then remove from heat and set aside.
3.In a medium bowl whisk egg yolks and egg lightly. Add the syrup whisking constantly. Put this mixture through a sieve twice. Add the mixture to the caramelized mold. Let it cold and put in the fridge for 15 minutes.
4.While the pudding is in the fridge, mix all the ingredients for the cheesecake in a bowl. Now carefully add this mixture to the egg yolk pudding. Don't throw the mix directly to it. Put a tablespoon between, in order to break the fall (hope it make sense, watch the video).
5. Place mold in a roasting pan. Add enough boiling water to come halfway up the side of the mold. Transfer pan to oven and bake (180º - 325 degrees) until custard is firm, about 50-60 minutes.
6. Remove custard from pan and let cool; transfer to refrigerator until chilled.
7. To unmold, run a sharp knife or offset spatula around the edge of the custard. Quickly invert onto serving dish. Pour any remaining caramel around the custard; serve.
Don't throw away eggs white, reserve them on the fridge I will post another recipe in a few days for a sponge cake.
Trick: If you don't know if the custard is made. Introduce a pointed knife in it. If the knife comes out clean then the custard is perfect!
