"MURCIA TART", CON PASTELERÍA TOTEL

COMPOSITION

Almond sponge cake; Lemon cream; Calatrava Bread Pudding; Meringue; Cinnamon and lemon syrup; Fresh fruit, typical of Murcia.

ALMOND SPONGE CAKE

(Recipe provided by the members of the workshop)

250 gr. Blanched ground almond

330 gr. icing sugar

33 gr. honey

170 gr. light flour

500 gr. liquid eggs

70 gr. egg yolk

330 gr. egg whites

83 gr. sugar

Preparation

Mix the almonds, icing sugar and flour with a spoon in a pan on low heat.

Add the eggs and the yolks. Allow to rise slightly.

In a bowl, blend the egg whites with the sugar.

The, add the egg whites to the other mixture prepared in a pan.

Transfer onto a baking tray.

Bake at temperature 270ºC for 10 minutes.

Makes approximately 3 sheets.

CALATRAVA BREAD PUDDING

(Recipe provided by the members of the workshop)

LEMON CREAM

430 gr. eggs

420 gr. yolk

420 gr. butter

600 gr. lemon juice

600 gr. sugar

150 gr. lemon zest

Preparation:

Warm up the lemon juice together with the sugar, butter and the lemon zest.

In another bowl, mix the egg with the yolks.

Add the first mixture into the second one and stir with a blender until it reaches boiling point.

Leave it to cool before using.

CINNAMON AND LEMON SYRUP

500 gr. water

200 gr. sugar

Skin of half a lemon

1 stick cinnamon

Preparation:

Mix the water with the sugar and the cinnamon in a saucepan on the stove.

Bring to boil.

Once boiled, add the skin of the lemon to blend in its flavour.

When cool, remove the canella and the lemon skin.

MERINGUE

500 gr. Egg whites

750 gr. Sugar

Preparation:

In a bowl, mix the egg whites with the sugar.

Stirring with a blender cook until it reaches the temperature of 60 ºC.

Finally, put in a piping bag.

Preparation of Murcia Tart

Calatrava Bread pudding, 3 almond sponge cakes with two layers of lemon cream and with whipped cream. (Kg. lemon cream – 1kg. whipped cream).

Prior to using, the sponge cakes are soaked in cinnamon and lemon syrup.