Spatoula
Spatoula
Sweets
DESCRIPTION
Famous but local, traditional but refined taste, which embraces in its heart syrupy pound cake and drenched by this wonderful cool cream, sprinkled with cinnamon, finely grated walnuts or almonds…It is the Sunday’s dessert, the sweet gift to the loved ones, and today’s trademark of the local pastry! It is a transcendental sweet that comes as a dessert to soften the intense flavors of the main dishes, to delicately sweeten the hosts and to become a delicious pleasure that you will often look forward to!
INGREDIENTS
For the meringue
1200g albumen (about 35-40 eggs)
500g water
2000g sugar
200g glucose
For the cream
2600g milk
500g sugar
160g cornstarch
6 eggs
2200g meringue
Tip
METHOD
For the meringue. Pour the albumen into the mixer, on low speed. At the same time, in a utensil we prepare a caramel using the sugar, 500gr. water and the glucose. Mix it well at the beginning, until the ingredients melt and it reaches 115°C. Once the caramel is ready, increase the speed in the mixer to inflate the mixture. When it swells well, slowly pour the candy into the bucket of the mixer and let it work at low speed, until you see that the mixture has set.
For the cream. Put the milk in a saucepan on the fire to heat. At the same time, put the sugar in a bowl with the cornstarch, mixing the eggs on one side. After the milk is warm, add a little to the eggs and mix it slowly. Continue and mix all the ingredients (the sugar with the cornstarch too) until it becomes a cream. Pour the cream into the pot with the milk and mix it slowly until it reaches 88-90°C.
At the end, after turning off the heat, add the meringue and mix them until they bind.
Place a piece of walnut pie (see “melahrini” recipe) in a bowl or pan and pour the cream on top until it covers the whole walnut pie. The culinary ratio is one to three. Let it rest in the fridge for 2-3 hours and garnish with whipped cream and roasted almonds, finely chopped or fillet.
