Elaboration

  1. We beat the yolks and sugar for 10 minutes. We are adding, little by little, the mixture of flour and cornstarch, sifted. Gently fold the egg whites at the end to soft peaks.
  2. Line the dish from the oven, or a pan of similar size, with foil buttered, and roll the dough into a thin even layer. Bake in oven at 180 º C until golden brown surface. Withdraw, poured over a cloth and gently take off the foil. Leave to cool.
  3. We use a mold 18 a 20 cm in diameter 7 a 8 cm high. Lined with buttered parchment paper on both sides. We cut the cake to cover bottom and sides of the mold.
  4. We took sugar in a saucepan and 2 cups of water, and put it to boil for a clear syrup. Then mix in a bowl of cottage cheese, cream cheese and yogurt. Add one cup of syrup and beat with mixer until creamy smooth. Incorporate cinnamon, and chocolate to trocitos, blanched pistachios, peeled and sliced, and a spoonful of liquor.
  5. We combine the remaining syrup and Cointreau, and irrigate with it the backing of the cake. Fill with the mixture of curd, and ended up filling in a circle of wet cake with liquor also.
  6. Cover with plastic wrap and put in the refrigerator for a minimum of 12 hours. After this time, we pour the mold (previously immersed in hot water a few seconds) on a shallow dish. We form a thick paste with icing sugar and lemon juice, and smeared with her cake. Cooled again in the refrigerator before serving.

I make a remark. The assembly of this cake is, perhaps, the most laborious , should do so with care and patience. On the other hand, glaze must have the exact point that adequately covers, or too much fluid, nor a thicket that it unpalatable. Finally comment that, a second time I made the cake, I changed the Greek natural yogurt (I think that improves the cake), and cream cheese for the nipple (if you do not find the first, not notice the change). Good, I encourage you to make this cake, but not too often because if not quickly scale protest… ¡Bon appetit !