Today I am of compliance , “meets-blog”, if one year ago today I started my journey in these worlds “blogeriles”, thanks to my son David, who was created it and taught me the first steps; and what better way to celebrate than with a cake…
-Type Maria cookies, (I used toast of the square)
-Wine Pedro Ximénez, or any other sweet.
-Beads of chocolate, to decorate
-350 ml. cream, whipping
-2 tablespoons cream cheese (to give consistency to the cream)
-powdered sugar (to sweeten the cream)
For the pastry cream:
-1/2 liter of milk
-2 medium eggs
-1 cinnamon stick
-The skin of a lemon
-3 tablespoons full of sugar
-50 Gr. cornstarch
For the toffee sauce:
-120 Gr. sugar
-2 tablespoons water
-150 ml cream.
The first thing we will do will be to cover the mould with cling film, leaving that it overhangs by the sides, to be able to unmold easily (1). Cover with biscuits and reserve (2).
Now we prepare the pastry cream, for this half pint of milk we reserve a little bit where we dissolve the cornstarch, we put the rest to cook along with the sugar, cinnamon stick and lemon skin. Beat the eggs and add them to the milk with cornstarch, stir well and when breaks the milk from the pot to a boil add it and let it thicken, simmer, stirring (3). When it has thickened, we depart from the fire, remove cinnamon and lemon crust and cover the cookies we had booked into the mold (4), put the hot cream straight from the fire, since these are not soaked.
Cover with another layer of cookies, but they will have before dipped them in sweet wine, giving them just one turn so not us breaking (5 and 6).
While the cream is cooled, we assemble the cream; to do this, remove the cream from the fridge (or freezer, since the more cold is best will we mount), add cream cheese and with rods mixer started to assemble it, when we almost, we are gradually adding powdered sugar (not much, so that the cake is fine on the palate and isn’t heavy) (7). When it is either rubber pipe cover with her cookies (8) and smooth the surface, so that uniform (9) is us. We reserve in the refrigerator as we prepare toffee sauce.
To make the sauce toffee in a pan or non-stick skillet put sugar and two tablespoons of water, carry fire and without touching anything,we leaveuntil you take color, warm the cream in the microwave while carefully we are pouring it slowly above the candy taking turns stirring, over low heat, until thickened. Remove from the fire and let cool.
When sauce is cool, cover the cream with it and put in the refrigerator. Better from one day to another. When dropping her serve, we decorate with the chocolate pearls.