Chef’s tip
“It is essential that the sponge cake is coated with the hot crème brûlée to obtain a soft texture.“
| For the sponge cake: | |
| 250 g sugar | |
| 3 eggs | |
| 1 yeast sachet | |
| 40 ml sunflower oil | |
| 40 ml milk | |
| 250 g flour | |
| For the Crème brûlée: | |
| 500 ml milk | |
| 100 g sugar | |
| 3 eggs | |
| 40 g cornstarch | |
| Lemon peel | |
| Cinnamon stick |
How to enrich traditional preparations to obtain high-energy preparations while avoiding liquids
| 1. | For the sponge cake, mix the 3 eggs with the sugar until the volume is doubled. |
| 2. | Incorporate the flour mixed with the yeast. We can sift it in a sieve. |
| 3. | Add the milk and the oil, stirring gently. |
| 4. | In a mould, bake in the oven at 160ºC for 30 minutes. |
| 5. | Once the cake is in the oven, prepare the cream. Boil the milk with the aromatic ingredients, reserving 150 ml of milk. |
| 6. | When it starts to boil, remove from the heat and let it rest for 5 minutes. |
| 7. | Beat the egg yolks with the sugar, the milk and the cornstarch. |
| 8. | Add this mixture to the hot milk flavored with lemon peel and cinnamon. Cook over a low heat until it begins to thicken. |
| 9. | Remove from the heat and stir until it has a creamy texture. If there are any lumps, sieve with a chinois. |
| 10. | Serve the sponge cake without the crust and with plenty of crème brûlée on top. |