Preparation

• Prepare a container for a water bath that can go in the oven and is large enough to hold the mold. It must be large enough to allow the water to surround the mold uniformly.
• In a saucepan, bring the water for the water bath to a boil. This will help make the cooking process more efficient.
• In a small pot, heat the milk together with the cinnamon stick until it reaches a temperature close to boiling point. Remove from the heat and let it cool completely.
• Once the milk has cooled, strain it using a fine mesh sieve to remove the cinnamon and any impurities.
• Mix the strained milk homogeneously with the sugar and the previously beaten eggs, until the mixture is completely uniform.
• Add the crumbled mató to the mixture and stir well until fully integrated. SET Aside at room temperature.
• Place the honey at the bottom of the mold, ensuring it covers the entire base.
• Cut the bread ingredient into small pieces and distribute them evenly over the honey layer.
• Pour a small amount of the mixture over the bread ingredient until it is slightly covered. Wait about 5 minutes for it to soak in.
• Finish filling the mold with the remaining mixture, ensuring an even distribution.
• Place the mold in the bain-marie container and fill it with hot water until it reaches slightly more than half the height of the mold.
• Bake at 190ºC for about 60 minutes, until the mixture has set and does not fall apart when removed from the mold. Check the doneness by inserting a toothpick in the center; it should come out clean but with slight moisture.
• If the top browns too quickly, cover the mold with aluminum foil to prevent it from burning.
• Let the cake cool completely outside the oven and, once cooled, store it in the fridge until the next day to achieve the desired texture.