INGREDIENTS
- Base:
- – Egg 2 models.
- – Impalpable sugar 100 g.
- – Chocolate semiamargo 90 g.
- – Chocolate blanco 90 g.
- – Butter 100 g.
- – Flour 0000 130 g.
- – Bitter cacao 15 g.
- – Dulce de leche liqueur 100 cc.
- Cheese filling:
- – Agency cream cheese 750 g.
- – Sugar 240 g.
- – Vanilla essence 1 tsp.
- – Egg 3 models.
- – Corn starch 35 g.
- – Milk cream 300 g.
- – Lemon juice 30 cc.
- To brighten:
- – Quince.
MARTIN FIERRO CAKE stuffed with cheese and quince
PROCEDURE:
1. For the bottom, in a bowl, beat the eggs with the powdered sugar.
2. Individually, in a bain-marie, soften the 2 chopped goodies with the butter, with out exceeding 50 levels.
3. Let it cool and combine into the egg wash with enveloping actions.
4. Now, add the flour beforehand combined with the cocoa and combine once more with surrounding actions and sifting.
5. Lastly, add the liquor and blend it for the final time.
6. Switch to a 26 cm detachable mould, in butter and bake in a preheated oven at 120ºC for 20 minutes and let it cool to room temperature.
7. For the filling, combine the cream cheese with the sugar and vanilla essence. Add the eggs (one by one) and the cornstarch diluted in lemon juice. Combine nicely and end with the heavy cream with out whipping.
8. To assemble, pour the cream over the pre-cooked base and sow the quince cubes. Bake in a low oven (130ºC) for roughly 90 minutes.
9. Let cool and enhance quince cubes
