Hot Basque cake with cinnamon ice cream

Ingredients
Elaboration
Nutritional information

120 min

Cuisine type: Basque cuisine

Type of dish: Dessert

Temperature: Warm

Allergens

Ingredients for 5 portions Calculate portions

Almond short crust pastry 0.2 kg

Franchipan cream 150.0 g

Toffée sauce 62.5 g

White chocolate sauce 0.063 l

Cinnamon ice cream 0.25 l

Condensed milk sticks 40.0 g

Almond praliné biscuits 75.0 g

Prunes 0.075 kg

Ingredients for Almond short crust pastry (0.2 kg) See Recipe

Butter 0.084 kg

Sugar 0.078 kg

Egg yolk 2.0 ud

Eggs 0.2 ud

Invert sugar 5.6 g

Txuri flour (R) 0.168 kg

Ground almond 0.048 kg

Vanilla flavour 0.2 g

Ingredients for Franchipan cream (150.0 g) See Recipe

Sterilised milk 0.5 l

Eggs 2.5 ud

Sugar 0.1 kg

Txuri flour (R) 0.05 kg

Butter 0.05 kg

Sugar 0.025 kg

Eggs 1.0 ud

Ground almond 0.033 kg

Rum Negrita 0.001 l

Ingredients for Toffée sauce (62.5 g) See Recipe

Sterilised milk 0.01 l

Cream 38º 0.035 l

Water 0.008 l

Sugar 0.013 kg

Ingredients for White chocolate sauce (0.063 l) See Recipe

Cream 38º 0.047 l

White coating 0.031 kg

Ingredients for Cinnamon ice cream (0.25 l) See Recipe

Sterilised milk 0.25 l

Cream 38º 0.05 l

Invert sugar 6.25 g

Sugar 0.063 kg

Egg yolk 2.5 ud

Cinnamon stick 0.75 ud

Ground cinnamon 3.75 g

Ingredients for Condensed milk sticks (40.0 g) See Recipe

Condensed milk 0.024 l

Txuri flour (R) 0.012 kg

Ingredients for Almond praliné biscuits (75.0 g) See Recipe

Butter 0.008 kg

Almond praline 0.05 kg

Egg whites 0.75 ud

Txuri flour (R) 0.008 kg

Almond sprinkles 0.013 kg

Elaboration

Para esta receta, son necesarias las siguientes elaboraciones:

EMPLATADO

Precalentar el horno a 180 ºC.
Laminar la pasta sable y encamisar moldes individuales.
Con ayuda de una manga pastelera rellenar los moldes de crema e intercalar las ciruelas picadas (macerar como las uvas).
Cubrir el molde de pasta sablé y cerrar usando un tenedor.
Pintar con huevo y hornear.
Decorar el plato con la salsa de tofée y la salsa de chocolate blanco.
Colocar el pastel vasco caliente.
Hacer una quenefa de helado, decorar con un palito de leche condensada y una teja de praliné de almendra.

Nutritional information (1 portion)

Energy

8454.58

kcal

Carbohydrates

1698.5

Proteins

25.68

Lipids

64.84

Fiber 5.3 g

Saturates 26.59 g