CAPUCHINA TARTA

Today I come with a very very rich cake. But what I want to show you is the cloth that my mother made, she makes some beautiful lace and crochet lace, for my taste the best ones. I also want to show you the apron that a girl made me and that she sews like angels and with very tight prices, she has a page on Facebook where she has the phone to contact her and she will attend you wonderfully and without any commitment. Send what you want home without commitment, embroidery of everything, go through your page and you will be surprised what it does I leave the link for you to give me a Like My Stitches. Below you can see a photo of the apron and my puppy Muffin watching me and looking to see if I get confused to eat the piece of cake, he loves the candy !! You do not see it well but it's a love, it's my little baby !! hehe

The first thing we are going to do is the cake; with some electric rods we beat the egg and the eight yolks, until they increase in volume and we are firm and a whitish mixture. We add the sifted flour little by little. We grease a removable mold and cover it with baking paper. Pour the dough into the mold and bake it in a bain-marie, about 25 minutes, after a while we prick it and we see it is dry, let it cool, but do not unmold it.

We make the syrup to wet the cake; place in a saucepan 200gr of sugar and cover the sugar with water, place the saucepan on the fire, and leave about 10 minutes on low heat until you get a thick syrup. When it is ready we let it cool down. Meanwhile with a skewer we make holes in the entire surface of the cake. We wet with all the syrup the cake and without unmolding it we let it rest in the fridge 12 hours.

We prepare the yolk cream; place the remaining 6 yolks in a bowl, beat them to break them with some manual rods. We put the 120 grams of sugar in a saucepan and cover with water, we take it to the fire until obtaining a chubby syrup. We take out the fire, we leave a minute to lose a bit of heat and we begin to throw it in yarn to the yolks and stirring with the rods continuously. When we have it incorporated, put the cream back on low heat so that it thickens and stirring continuously, we must be very careful or it burns us.

We unmold the cake and place it on a serving plate (I turned it over), spread the cream over it and let it cool again. We cover the surface with the icing sugar, and with a kitchen torch we burn it making the burnt stripes so characteristic of this cake, we serve or we can also decorate the edges with an Italian meringue as I did ....