International Cuisine

GROUP 6 ARMOCILLA DALUSONG LEE MADRIGAL MANLANGIT TURBANOS 3H2

TARTA DE ALMENDRAS DE SANTIAGO

Almond Cake

In many variations, this cake is served in regions

throughout SPAIN. This light cake has a coarse texture and a pleasant, lemony flavor.

TARTA DE ALMENDRAS DE SANTIAGO

INGREDIENTS

(6) eggs

2 tsp lemon zest

 cup sugar

 teaspoon cinnamon powder

3 cups almonds

 cup flour

Confectioners sugar (for dusting top of cake)

 cup sugar

PROCEDURES

TARTA DE ALMENDRAS DE SANTIAGO

1. Pan-spray or grease 10-inch springform pan. Place

a piece of parchment paper about 3 x 5 inches in bottom of pan. Pan-spray or grease parchment. Place oven rack in upper third of oven. Preheat oven to 350F.

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

2. In a large bowl, mix eggs, sugar, lemon zest, lemon

juice, and cinnamon with electric mixer fitted with wire beater at high speed until light colored and very fluffy.

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

3. Meanwhile, place almonds in small bowl, sift flour

over almonds, mix gently to combine.

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

4. Using rubber spatula, gently fold 1/3 of almond

mixture into egg mixture into egg mixture. Repeat twice with remaining almond mixture.

TARTA DE ALMENDRAS DE SANTIAGO

5. Pour into prepared pan. Rap pan on counter once

to remove large air pockets. Bake for 30 to 35 mins until knife inserted in cake comes out clean.

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

6. Remove sides of pan. Cool completely on rack.

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

TARTA DE ALMENDRAS DE SANTIAGO

7. Dust top of cake with sifted confectioners sugar. If

desired, served accompanied by apricot puree or other fruit puree, orange- or frangelica-flavored custard sauce; ice-cream, or topping of choice.

PORTO-PUDIM FLAN
Baked caramel custard

Originated in Portugal

INGREDIENTS

 cups of heavy cream

 cups of milk

6 egg yolks

 cups sugar

PROCEDURES

CARAMEL
Combine sugar and water in small pan, mixing until sugar is wet. 2. Bring to boil over high heat. Do not stir. Use pastry brush dipped in cold water to wash any sugar crystals from sides of pan.
1.

 3. Reduce heat to medium-high, cook without

stirring until golden brown color. 4. Pour into flan dishes.

CUSTARD
1. Place oven rack in middle of oven. Preheat oven to

350 degrees. Put a pot of water on the stove-top to boil.

PORTO-PUDIM FLAN

PORTO-PUDIM FLAN
2. Heat milk and heavy cream in pan over medium

heat until small bubbles appear around the e

PORTO-PUDIM FLAN

PORTO-PUDIM FLAN
3. Place sugar in medium-sized pan over medium

heat to caramelize: stir wooden spoon until it melts and turns golden brown. Remove from heat.

PORTO-PUDIM FLAN

PORTO-PUDIM FLAN
4. Pour hot cream mixture very slowly into

caramelized sugar, stirring with wooden spoon. Stir until caramel has dissolved.

PORTO-PUDIM FLAN

PORTO-PUDIM FLAN

PORTO-PUDIM FLAN
5. Beat egg yolks in large bowl with mixer or whisk/

PORTO-PUDIM FLAN

PORTO-PUDIM FLAN

PORTO-PUDIM FLAN
6. Slowly pour cream mixture through fine sieve.

PORTO-PUDIM FLAN

PORTO-PUDIM FLAN
8. Put pan on middle shelf of oven, place dishes in

pan. Pout boiling water into pan until it comes halfway up the sides of dish(es).

PORTO-PUDIM FLAN

PORTO-PUDIM FLAN
9. Bake until knife inserted in center of custard

comes out clean, about 1 hr and 10 mins or 40 mins for individual molds.

PORTO-PUDIM FLAN

PORTO-PUDIM FLAN
10. Cool then refrigerate until chilled at least 3 hours,

or overnight. 11. To unmold, run sharp knife around inside edge of mold, invert on chilled serving plate.