The Catalan TableIngredients
Servings:
4
Ingredients
- 250 gtoasted almonds (no need to peel them)
- 200 mlmilk
- 250 gsugar
- 16 ggelatin (8 sheets)
- 500 mlcream of milk of 35% MF
- CROWN mold
Nutritional Information
Per Serving (Approx.)
Calories
1069 kcal
Protein
21 g
Fat
77 g
Carbohydrates
82 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Corona Motllo
- Preheat the oven to 180 degrees Celsius and lightly grease the bundt pan with butter to ensure easy unmolding.
- In a large bowl, beat the eggs with the sugar until the mixture becomes pale and frothy, about 5 minutes.
- Gradually fold in the sifted flour, adding one tablespoon at a time and mixing gently to avoid lumps and maintain a fluffy mixture.
Preparation
- Soak the gelatin sheets in very cold water for 30 minutes before starting the preparation.
- Place the almonds in the electric chopper bowl and grind them as finely as possible, achieving a fine powder-like texture, while preventing them from releasing their internal oil.
- Poach the milk in a saucepan until it reaches 60ºC, measuring with a kitchen thermometer if necessary.
- Add the almond powder and stir continuously to ensure it is evenly distributed in the milk.
- Add the sugar and continue stirring until it is completely dissolved.
- Add the pre-hydrated gelatin and stir until it is fully integrated into the mixture.
- Allow the mixture to cool for a few minutes until it is warm to the touch.
- Whip the heavy cream with an electric mixer until stiff peaks form, indicating it is properly whipped.
- Gently fold the whipped cream into the warm almond mixture, stirring lightly until the mixture is smooth and uniform.
- Evenly fill the mold with the preparation.
- Refrigerate for at least 8 hours to set properly.
Recommendations & Tricks
- Prepare the cake the day before serving, as it needs to be refrigerated to acquire consistency.
- Make sure to have all ingredients prepared before starting: toasted almonds, milk, sugar, gelatin, and heavy cream with 35% fat content.
- Hydrate the gelatin sheets. Submerge them completely in very cold water for at least 30 minutes to ensure they are fully rehydrated.
- Use a large bowl to chop the almonds with an electric chopper until they become a fine powder, to achieve a smooth texture in the cake.
- Heat the milk until it is hot (but not boiling) and dissolve the sugar in it, stirring constantly to fully dissolve.
- Once the gelatin is well hydrated, drain it thoroughly and add it to the hot milk, stirring until it is completely dissolved.
- Gently fold in the heavy cream, previously whipped until it nearly doubles in volume, to add lightness and volume to the mixture.
- Once everything is well integrated, pour the mixture into a crown-shaped mold previously sprayed with a bit of oil to make it easier to unmold later.
- Allow the mold to rest in the refrigerator overnight to ensure the cake achieves the proper consistency before unmolding and serving.