Almendra cake: mount the whites about to snow with a spoonful of sugar base the yolks with the rest of the sugar and lemon zest until it can increase its volume.
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| Ingredients to make the wedding cake of Prince Felipe and Doña Letizia: |
| Almendra sponge cake :: 6 yolks 4 claras 100 gr. of sugar 75 gr. of flour 50 gr. of almonds powder 25 gr. of butter the peel of half lemon | CulÃs (mashed) raspberries :: 1 kg. Of raspberries 200 gr. of sugar 5 leaves of jelly maracuyá cream :: 500 gr. from maracuyá or passion fruit pulp 4 yolo dehuevo 2 eggs whole 50 gr. of sugar 50 gr. of butter 50 gr. of clear mounted 100 gr. of cream mounted 3 leaves of gelatin rice mousse with milk :: 2 vessels (400 cc.) of milk 40 gr. of rice (round type, never long grain) 125 gr. of sugar 70 gr. of butter the cortex of half lemon 1 twig of cinnamon 2 vessels (400 cc.) of liquid cream to mount 75 gr. of sugar glas 2 gelatin leaves |
Ingredients to make the wedding cake of Prince Felipe and Doña Letizia:
2. Mix the yolks with the egg whites, add the flour and the almond powder and mix well with a spatula.
3. Finally, add the butter (better if it is a bit molten, but cold) and remove slightly.
4. Extend the dough on the smeared butter mold and sprinkled with flour.
5. Bake over medium heat (180 º C.) about 25 minutes or until golden brown.
6. Let it cool.
7. If the cake has raised more than expected or is very high, unmold it and cut it at the required height (around a cm.)
8. Then, put it back in the mold.
9. raspberry culÃs: crush the raspberries until they are undone and mix them with the sugar.
10. Heat half of the mixture and pour half of the gelatin leaves soaked.
11. Remove well until the mixture dissolves.
12. pass it through the strainer and let out.
13. pour this half of the culÃs on the cake until a thickness of just over 0.5 cm.
14. Put in the fridge and wait for it to set well.
15. Maracuyá cream: cut the passion fruit, separate the pulp, crush it and pass it through a strainer.
16. Mix with egg yolks, the two whole eggs and sugar.
17. Put it to the fire and, while stirring, add the canquilla to little by little.
18. It is not to boil and withdraw from heat when thickens.
19. Add now the gelatin soaked.
20. Remove and let cool.
21. When at room temperature (there will be no set), mix it with the mounted cream and the mounted egg white.
22. VERTAR IT WAVARED IN THE MOLDER SPOINTS THE CACHER OF CULIS OF RASY, IN A THICKNESS OF 1 CM. (The double of the raspberry culÃs to form the flag).
23. Put in the fridge and wait for it to set well.
24. When the maracuyá layer is well curdled, prepare the other half of the raspberry culÃs (as indicated) and pour it over the mold.
25. Refrigerate again.
26. rice rice with milk: boil the milk with the lemon bark and cinnamon for about 5 minutes, strain the milk to remove lemon and cinnamon.
27. Put the rice in this infused milk, adding normal sugar and butter, until the rice is slightly past.
28. Add the previously soaked gelatin.
29. While the rice cools, mount the cream by incorporating the sugar glasses little by little.
30. When the rice is at room temperature (there will be no set), incorporate the mounted cream.
31. Pour this rice with milk on the last layer of raspberry culÃs, a couple of cm. or at the height that the mold gives you.
32. flatten the surface well and let curd in the fridge.
33. Unmold the cake and decorate it to taste.
34. In the original recipe, it is with fruits of Madroño.
35. You can also cut it into portions to appreciate the colors of the Spanish flag.
36. Practical tips: instead of raspberries, you can also use strawberries, since the effect and taste are quite similar and is cheaper.
37. Raspberry jam should not be used for the elaboration of the culÃs, because it does not set with the gelatin.
38. Although the teacher pastryman mounted the original recipe using a professional rectangular mold, we have used a round mold that is more common in the houses.
39. Courtesy of the magazine soon.
40. Thank you soon.
