Tarta al Whisky Recipe - Spanish Whisky Ice cream Cake
Tarta al Whisky Recipe or Spanish Whisky Ice Cream cake is a popular dessert here in Spain and you will find it listed on many Menu del Dias. Try this recipe, the family will love it.
INGREDIENTS
To make the cake:
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoons flour
- 1 pinch of salt
To make the filling:
- 2 egg yolks
- 2 tablespoons sugar
- 3 sheets of gelatin
- 40 ml. milk
- 50 ml. whiskey
- 400 ml. cream
- Powdered sugar
For yolk topping:
- 2 eggs
- 4 tablespoons sugar
- 8 gr. cornstarch
- 45 ml. water
To make the syrup:
- 1 squirt of whisky
- 100 ml. water
- 1 tablespoon sugar
To decorate:
- Chopped almonds
Tarta al Whisky Recipe
METHOD
The first thing you should do is the cake. preheat the oven to 180ºC. Then place all the ingredients in a bowl and beat them well, until they double their volume. Line a pan with baking paper and then pour the mixture into it. Bake for 20 minutes.
While the cake baking, prepare the filling. Beat the yolks and sugar, until a whitish cream is formed, add the whisky and whisk until well mixed with the other ingredients.
Pour this cream into a pot and place it inside a larger one and with water. You are going to heat it in a water bath but do not let the water boil, it should just simmer. Stir the ingredients from the small pot until the cream thickens a little.
Hydrate the gelatin, immerse the sheets in a dish with cold water and, for about ten minutes, heat the milk, pour into a pot add the gelatin and stir to distribute all the gelatin.
Whip the cream and slowly add the icing sugar and continue beating. Add the cream to the previous mixture and stir gently until a uniform cream is formed.
Prepare the syrup. Mix the water, whiskey and sugar and heat everything well.
Line the cake mould with transparent film and place the cake at the base, cut to size. Next, wet the cake with the syrup and fill with the cream. Place in the freezer.
Coverage - Put the eggs, sugar, cornstarch and water in a small saucepan and beat until well mixed. Heat over medium heat, stirring until the cream thickens. Then let it cool.
Once the cream in the freezer is frozen, you can take it out and add the yolk cream on top, spreading it well.
Finally, sprinkle a layer of chopped almonds on the cake. Transfer the cake back to the freezer and let it finish freezing for a few hours.
Remove from the freezer 15 minutes before serving., serve with fresh whipped cream.
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