The Catalan TableIngredients
Servings:
4
Ingredients
- 500 gPhiladelphia Camembert (Camembert cheese terrine) - or any creamy type like Philadelphia, Saint Môret, Quarty, Quark, Mató, Mascarpone, etc. (it must be a cheese with a minimum of 40% fat content). - If we want it a bit more intense in flavor, we can add between 4%-5% of a stronger
- 250 gsugar
- 250 gegg
- 27 gMaizena - or one packet of flan powder (type Potax flan, Flanini, ..) - or all-purpose flour
- 350 mlcream 35% fat
- 5 mlOptional: natural Madagascar vanilla flavor
- salt
Nutritional Information
Per Serving (Approx.)
Calories
1097 kcal
Protein
17 g
Fat
82 g
Carbohydrates
77 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 210ºC with heat on both top and bottom, Without AIR, for at least 45 minutes before baking.
- To line the mold properly: It is important to follow this step-by-step procedure to ensure even lining.
- Take a sufficient amount of parchment paper to generously exceed the edges of the mold, thereby ensuring complete coverage.
- Trim the corners of the paper to give it a rounded shape and crumple it with your hands into a ball.
- Soak the ball of paper under a stream of water until it is well wet and then squeeze it to remove the excess water.
- Place the paper in the mold, lining the bottom and sides so that the paper overhangs the mold, carefully adjusting it to fit the shapes.
- In a large bowl, mix and beat the cheeses until a fine, lump-free cream is obtained. Note: Be careful not to add air to the mixture, so the beating with the manual whisks should be gentle and controlled.
- Add the sugar and mix for 2-3 minutes until well integrated.
- Incorporate the eggs one by one, ensuring that the previous one is completely integrated before adding the next.
- Add the cornstarch and stir well until fully integrated.
- Incorporate the cream and vanilla aroma, stirring until all the ingredients are well mixed and the mixture is homogeneous.
- Fill the mold with the mixture without reaching the edges, leaving enough space for the cake to rise during baking (it rises quite a lot).
- Lower the oven temperature to 200ºC and bake the cake on the middle rack for 50 minutes.
- After 50 minutes, turn off the oven, slightly open the door, and leave the cake inside the oven for 5 hours until it is warm.
- Upon removing it from the oven, you will notice that the cake has a consistency similar to flan and will move slightly if you shake it.
- Allow the cake to cool completely without removing it from the mold.
- Once the cake is at room temperature, it can be eaten. If it has been prepared to be consumed the next day, store it in the refrigerator without removing it from the mold, covered with cling film directly touching the surface.
Recommendations & Tricks
- Use a springform pan of Ø23.5 cm and line it with parchment paper or aluminum foil to prevent the batter from spilling during baking.
- If you decide not to add any base, bake it directly and ensure the pan is well-sealed to avoid leaks.
- For a crunchy base, crush Núria-type cookies and mix them with melted butter until you achieve a sticky consistency. Press it into the bottom of the pan.
- Make sure to use cream cheese with at least 40% fat content to ensure a smooth and rich texture.
- If you want to intensify the cake's flavor, substitute 4% to 5% of the cream cheese with a stronger cheese like Idiazabal or Gorgonzola.
- Use cornstarch or a powdered flan mix as a thickener to achieve a firmer structure without altering the taste.
- If using flour, choose a soft type to prevent the cake's texture from becoming too dense and compact.