The Catalan TableIngredients
Servings:
4
Ingredients
- streusel base
- 50 gbutter
- 40 gwhite sugar
- 40 gbrown sugar
- 40 gall-purpose flour
- 50 galmond flour
- 1 MOLD square 23x16x5= 1840 cm3
- cream
- 500 gcream 25% MF
- 4 duck eggs
- 120 gpowdered sugar
- 200 galmond flour
- 1 tablespoonginger
- 1 tablespooncinnamon powder
- optional: saffron
Nutritional Information
Per Serving (Approx.)
Calories
1146 kcal
Protein
23 g
Fat
68 g
Carbohydrates
113 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Streusel Base
- In a bowl, mix the room temperature butter, cut into small cubes, with the white sugar and brown sugar until you get a smooth paste. Ensure all ingredients are well integrated.
- Add the all-purpose flour and almond flour, and mix them in with gentle pinches. Do not knead the mixture; simply integrate it until a homogeneous dough is formed.
- Wrap the dough with plastic wrap and place it in the freezer for 15 minutes to slightly solidify it.
- Place the mold on a flat base and line it with baking paper. Ensure that the paper extends about 2 cm above the mold's edges to facilitate later removal.
- Generously grease the baking paper with butter to prevent the dough from sticking during baking.
- Once the 15 minutes have passed, remove the dough from the freezer and crumble it with a large grater. The crumbs should be small, but avoid obtaining a fine powder.
- Fill the base of the mold with the crumbled streusel, spread it evenly, and press it down with a spoon or spatula until you achieve a layer about 3 mm thick.
- Leave the mold in the freezer until it is ready to be filled and baked. Freezing will prevent the dough from getting soggy by the cream before it starts to cook.
Prepare the Cream
- Beat the cream with the egg yolks, almond flour, and sugar until it becomes a homogeneous and smooth mixture.
- Add the spices to the mixture. If using saffron threads, crush them well between your fingers before adding them to the batter.
- Let the mixture with the spices rest for 30 minutes to ensure they are well absorbed.
- Preheat the oven to 200 °C to have it ready for cooking.
- Blend the mixture to ensure it is completely homogeneous.
- Strain the mixture using a chinois to achieve a creamy consistency without lumps.
- Pour the mixture over the streusel base, ensuring it covers evenly.
- Bake at 200 ºC for approximately 30 minutes, observing the cooking process until the pastry turns golden.
- Remove from the oven and let it cool for a few minutes so it's not too hot when serving.
- Serve warm with a layer of powdered sugar on top, to add a sweet and decorative touch.
Recommendations & Tricks
- To ensure the streusel stays crisp, chill the butter before mixing it with the sugar and flour; this will prevent it from melting too much during the mixing process.
- When combining the sugars (white and brown), use a silicone spatula to avoid clumping and ensure an even distribution within the dough.
- For a smoother texture in your streusel base, try adding a teaspoon of ground cinnamon to the flour and sugar mixture, providing a subtle aromatic touch to the cake.