"Pionnos" - the famous Granada specialty cake, created by the pastry chef Seferino Isla Gonzalez, bears the name of Pope Pius IX. Delicate dessert is good with a cup of hot coffee or freshly squeezed orange juice.
It is necessary
- For biscuit:
- - 3 eggs;
- - 90 g sugar;
- - salt
- - 60 g flour;
- - 30 g starch;
- For syrup:
- - 100 g of sugar;
- - 90 ml of water;
- - 10 ml of rum essence;
- For the cream:
- - 700 ml of milk;
- - 1 lemon;
- - 6 egg yolks;
- - 150 g of sugar;
- - 90 g flour;
Instructions
Step 1
Prepare the syrup. Pour water into a small saucepan, add sugar and rum essence. Stir and simmer over low heat for 8 minutes, stirring occasionally. Then, after removing from the heat, cool the syrup.
Step 2
Prepare the cream. Mix the yolks with sugar, pour in 50 ml of milk and stir well. Add flour in portions, stirring until a homogeneous mass is formed. Add the skin thinly cut from lemon to a saucepan with 650 ml of milk, bring to a boil.
Step 3
Gently pour 1/3 of the hot milk into the egg-flour mixture, stirring constantly with a whisk. Then mix the resulting mass with the remaining milk. Cook over low heat, stirring occasionally, until thickened and a delicate cream forms. Pour the cream into a bowl, cover with cling film and cool to room temperature.
Step 4
Make a biscuit. Beat eggs with sugar and a pinch of salt with a mixer on medium speed for 6-7 minutes. Add gradually sifted flour with starch, stir gently with a spatula, moving from bottom to top and in a circle.
Step 5
Pour the dough onto a 25 * 35 cm baking sheet lined with parchment paper. Bake at 170 ° C for about 8-10 minutes. Turn the finished biscuit onto a clean towel or parchment sheet. Cool to room temperature.
Step 6
Collect the cake. Cut the biscuit into two equal parts and soak in the syrup. Spread the cream all over the cake, 2 cm away from the edge. Roll with cling film into a very tight roll and wrap like candy. Place in the freezer for 1.5 hours. So, do the same with the other half of the biscuit.
Step 7
Cover the remaining cream tightly and refrigerate. Carefully cut the chilled rolls into six identical cakes. You should make 12 cakes. Use a syringe to decorate the cakes with a cream cap. Chill the cakes well and enjoy a delicate, pleasant taste.
