Tarta al Whisky

Hello enriquetetico friends, today we are going to make a delicious and very simple ebama whiskey cake, dividing our cake into four different parts, the difference would be the base part, filling the yolk cream and the icing for the base, we need a Whiskey syrup that We are going to need 300 ML of Whiskey, 45 milliliters of water and 25 grams of sugar and 150 grams of vanilla soletilla can be made but we have bought it in this case for the cream filling we need 300 milliliters of cream to whip 50 grams of sugar 150 grams of cream cheese 150 grams of condensed milk and 100 ML of water for the yolk of the yolk cream we need the spoon of vanilla essence 4 yolks 50 milliliters of water and sugar to sprinkle and burn and to decorate We have used cream sugar and crunchy almonds But we can decorate it with whatever we like the most.

Let's get to work. The first thing we are going to do is our syrup for the base, our own Whiskey. For this, we are going to put the sugar, water and the whiskey we are going to put it to boil for two or three minutes so that the alcohol evaporates while it is being made or cooled we are going to decorate our mold with the vanilla sponge cakes, in my case I have been cutting it because since it is round I do put it The whole thing would not cover well but we can leave it whole if we like it or if our mold is elongated and once it is well filled we are going to make it flatten so that it stays well Compact once we have everything compact what What we are going to do is bathe our cake with our Whiskey souls and we are going to do it with a pastry brush without fear.

It has to be very very moist and we are going to freeze our base while we make our cream filling our cream filling It has like two parts, one that we are going to whip the Cream with the sugar, therefore what we are going to do with some metal rods and assembling our can and when it is already semi-assembled we are going to Add the sugar little by little with tablespoons until our can form For Me Picó and we will have it completely, we add the sugar little by little and once we have everything incorporated we let it finish whipping when we see that these Turks form and that they form a piquito because we will have our Cream ready we will reserve it In a clean bowl we are going to place our cream cheese, our condensed milk and with a whisk, well with parity not with our cat's tongue, we are going to incorporate everything very well Until the cream cheese and the condensed milk form a dough, a cream between Meanwhile we are going to hydrate a sheet of gelatin in water so that it is finished so that it is hydrated while we finish joining our cream, it must be left without lumps and once we have our cream without any lumps we are going to incorporate little by little. little our can that we had reserved with spoonfuls and we are going to do it with enveloping movements so that the cream does not lose the creaminess when we have all the Cream we have put in we are going to put the gelatin sheet in the syrup that was not left over before Whiskey to heat Because if we put it cold like I am, it won't melt, so we are going to put it hot, we are going to melt it and once it is melted we are going to add our cream and we have our cream ready to put it in our sponge cake base therefore what we do is take out our sponge cake base and we are going to add the cream inside the cream It can be frozen and once while we make the cream the yolk the yolk cream and that's it but I have had it four hours freezing now for the yolk cream it is very very simple what we are going to do is put the water in a case we are going to also put the sugar and we are going to be moving it we are going to put it to boil and we are going to move it until the sugar melts completely in our water and we form a syrup when we have it we beat our yolks and one and we gradually incorporate our syrup of syrup that we have left warm a little we move it so that, believe me, our yolk does not curdle and Once we have everything together we are going to put it in our mold and we would simply put our yolk cream in our cake on top of the cream and we would freeze it again as I have everything frozen I don't need any spoon or anything to put it will rise but if not, if we help ourselves with a spoon, the cream would not rise and now we are simply going to freeze for another four hours.

This does have to be frozen for 4 hours and we unmold them once they are unmolded, what we are going to do is put them in a thin layer of normal sugar on top of the yolks of the yolk cream and with a kitchen blowtorch we are going to burn it as the cake is frozen it will take a little while for the sugar to burn but with patience we will achieve it and the effect of toasted yolk that we see in all the stores and in all the places, you don't see, we are already getting it and once we have them, we freeze them again or we are going to decorate it while I am going to leave it in the freezer while I make the filling The topping, which in my case is going to be with cream, for us, we are going to decorate with cream, with crunchy almonds and sugar.

I have the cream very cold and we have had the bowl in the refrigerator all night so that It is very very cold so that the Cream whips more and takes on more body. With some Whisks, we are going to whip the Cream. And when we have it semi-whipped, we are going to add the sugar little by little and we are going to integrate the sugar into our Cream. When we have all the sugar in, then our Cream is finished, once it is already forming a groove, well, we already have our Whipped Cream, don't you see it already forms quite a groove and leaves quite a peak and then our Cream will have enough consistency to simply decorate, now we are going to put our Cream in a pastry bag with a curly nozzle because I want to make the shape that the frozen plants have more or less and then we are going to do it with rosettes of cream.

But we can do it with any other nozzle or decorate it with anything else and We are now going to make rosettes as we like, more or less in my house I really like Cream, so I have put quite a bit and all we have left to do is decorate it as we like and add the crunchy almonds, which we take with our hands and put them Putting it on the wall will take a little while but with patience it will be solved and we have our cake now, while until serving time you still have it frozen Because in my house I like the Whiskey cake frozen but we can also have it semi-cold I hope that you liked