Very good !!

We started November with freezing cold and with this delicious tart made with a liquor typical in Galicia, pomace cream. The liquor gives a great touch, rich, and the sweetness of the cake combined with acid point of currants and chocolate is really delicious. I hope animéis to try the recipe because it assure, Worth!

I tell you now how I have done.

Elaboration

  1. Prepare a springform pan 18 cm. in diameter
  2. We started making the base of the cake. To do this we make the biscuits crumbs rubbing his hands and cast in the mold. Then the cream moisten the marc and pressed to form a consistent basis with appropriate thickness.
  3. To prepare the cake started putting the gelatin to soak in cold water.
  4. We fire the milk with half the sugar and egg yolks. When they begin to heat and add the gelatin marc, and stir with rods until slightly thickened. We remove from the heat to go tempering.
  5. Whip the cream, to be cold, with the remaining sugar, and add it to the previous cream (will not yet cooled down) and mix everything very carefully to mix the cream but not down.
  6. Pour the cream over the biscuit base and leave in the refrigerator for several hours, if possible, all night. We can leave and decorated with chocolate, well be embedded in the surface before it sets.
  7. Past 3-4 hours, or overnight, desmoldamos, decorating is finished to our liking currants, and left again in the refrigerator until ready to serve.

As you have seen, a simple recipe, easy to prepare, and .. Rich, rich! I hope you enjoyed.

See you soon !!

Encar