The Catalan TableIngredients
Servings:
4
Ingredients
- meringue
- 120 gegg whites
- 90 gsugar
- 50 gglucose
- biscuit
- 80 gegg yolks (4)
- 60 gsugar
- 260 gprepared meringue
- 2 ggelatin
- 10 mlwater
- 150 mlliquid cream 35% fat
- 30 ginvert sugar
Nutritional Information
Per Serving (Approx.)
Calories
555 kcal
Protein
14 g
Fat
21 g
Carbohydrates
78 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Hydrate the gelatin in cold water for one hour; ensure it is completely submerged to achieve an optimal texture.
- Place the almonds in the bowl of the electric grinder and grind them until you achieve a fine powder, but be cautious to avoid releasing the internal oil. This process should take between 3 and 4 minutes.
- Whip the cream with an electric mixer until it forms firm and consistent peaks. Once whipped, store in the refrigerator until ready to serve.
Whisk the Egg Whites to Soft Peaks
- Meanwhile, dissolve the gelatin in the hot water (approximately 60 °C). Allow it to cool until it reaches room temperature.
- Whip the egg whites using electric beaters at medium speed until they begin to foam, approximately 2 minutes.
- When the egg whites begin to foam, gradually add the sugar and glucose while continuing to whisk. Increase the speed to high and whisk until reaching a firm meringue stage, about 5 minutes.
- Set aside in a wide covered bowl until needed for the recipe.
Beating the Egg Yolks
- Separate the egg whites from the yolks. Note: whip the whites first to avoid cleaning and drying the beaters. Ensure there are no traces of yolk in the whites, or they won't whip properly.
- Whisk the yolks with the sugar until the mixture becomes pale and increases in volume. Use electric beaters at medium speed for about 5 minutes.
- Fold the whipped egg whites into the yolks using a spatula, gently stirring with enveloping motions to maintain the air. This will help achieve a fluffy texture.
- Add the gelatin dissolved in water and tempered to the mixture, gently incorporating it to avoid the formation of lumps. Stir until well combined.
- Remove the cream from the refrigerator, add the invert sugar, and stir slowly with a spatula until the sugar is completely dissolved and the mixture is uniform.
- Add the cream to the bowl of egg yolks in several stages, stirring slowly with folding movements using a cat's tongue spatula. This will ensure a smooth and airy mixture.
- Add the chopped almonds in several stages, stirring slowly with folding movements using a cat's tongue spatula to distribute the almonds evenly.
- Fill the mold with the mixture and place it in the freezer for about 4 hours or until well set.
Recommendations & Tricks
- Prepare this iced sponge cake early in the day to ensure that you consume it within a few hours, maintaining freshness and safety, as the eggs are not cooked.
- Measure precisely 120 grams of egg whites, approximately 4 whites, and ensure they are at room temperature before whisking to achieve more volume.
- Use 90 grams of sugar for the egg whites; add it gradually while beating the whites until you obtain firm and glossy peaks.
- Add 50 grams of glucose to the meringue to provide stability and a slight sweet touch.
- You will need 80 grams of egg yolks, corresponding to about 4 yolks; mix them with 60 grams of sugar until you achieve a smooth and pale mixture.
- Add 260 grams of the prepared meringue to the yolk mixture, folding it gently to maintain lightness.
- Hydrate 2 grams of gelatin with 10 ml of cold water for about 5 minutes before incorporating it into the mixture, warming it slightly if necessary to dissolve it completely.
- Whip 150 ml of liquid cream with 35% fat content until you achieve a soft peak texture, and gently incorporate it into the final mixture to provide a creamy texture.