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.
- Roasted quince:
- – Quince 5 models.
- – Water 1/2 L.
- – White wine 1/2 L.
- – Sugar 400 g.
- – Star anise.
- – Cinnamon stick.
- 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:
- – Bitter cocoa powder.
- – Quince in syrup.
MARTIN FIERRO CAKE with roasted quinces and a cheese filling that you’ll love! I adopted the step-by-step under
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 sweets 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 quinces: Peel and minimize the quinces into halves. We put it in a fountain, with the water, wine, sugar, cinnamon and star anise. We cowl it with aluminum foil and cook dinner till tender.
8. For the filling, combine the cream cheese with the sugar and vanilla essence. Add the eggs (separately) and the cornstarch diluted in lemon juice. Combine properly and end with the heavy cream with out whipping.
9. To assemble, place the quince shells on the bottom and pour the cream over the pre-cooked base. Bake in a low oven (130ºC) for roughly 90 minutes.
10. Let it cool and adorn with the quince wedges.
