MONA DE PASCUA
La Mona is this traditional cake we use to enjoy at Easter, which originally was made out of a kind of marzipan and it had boiled eggs to eat with… tradition has improved and evolved into these wonderful cakes and chocolate that are sold at bakery shops and are a sign of the end of the Lent period. We hope you like it !!!!
Wich area of Spain is it typical ?
Region of Valencia
Ingredients
Ingredients 6-8 people:
- For the bread biscuit
3 egg yolks, 1 egg, 50 grs of sugar, 1 lemon zest.
80 grs of flour, 20 grs of cornstarch, 30 grs of ground almond.
3 egg whites and 80 grs of sugar.
* With the beat the egg yolks, the egg, sugar and lemon zest ) and the reserve.
* beat now the whites until they get high and spongy. Reserve.
* Now take the egg yolks mixture and add gradually and slowly into the egg whites. Use a tongue tool from underneath to the top.
* Preheat oven at 180ºC.
* Take the different flours sift using a thick colander over the eggs mixture. Little by little and keep on using the tongue from underneath to the top.
* Pour into the mold and place in rack number two using both oven's up and down heat. Bake for 20 minutes aprox.
- For the syrup:
* Boil the water, sugar and lemon juice for aprox. 3 to 5 minutes.
* Once outside the heat, add the liquor if you wish. Reserve.
- For the cream butter:
200 grs of sugar, 50 grs of water, 4 egg yolks, 250 grs of butter (at room temperature. Soft enough to work with it) Never use the microwave to get the texture! And a dash of liquor (also optional). If you added some to the syrup then it won't be necessary here.
* Start a syrup with the water and sugar. Boil at medium heat for 3 minutes aprox.
* Meanwhile get the yolks into the electric mixer and beat them. When they start to grow add the syrup little by little and keep on beating until the mixture gets 3 times higher. Only when it's cold add the butter little by little with the mixer on until you get a thick mixture. Reserve.
To assemble the Sara pie: 1 bread biscuit, a syrup, cream butter, apricot jam, laminated almonds.
* Cut the bread biscuit in half (only when it's cold or at room temperature).
* Paint the inside layers with the syrup and the apricot jam. Reassemble.
* Spread the cream butter on top and sides of the pie.
* Toast the laminated almonds in the oven. 200ºC on top rack and keep an eye on them until they golden up.
* Carefully, place the almonds over the butter cream. The ones that fall, won't be used.
* Decorate and place in the fridge for 1 hour.
* Devour with the family!!!!
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