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35 th Anniversary tartar Gijón's

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The torte known as Tartar Gijón's, one of the most widespread and popular in the city, has just celebrated thirty-seven years since it was made famous, at a wedding of the Agoura family in 1971.

Since then/From that moment, it did not take long in becoming popular and being served at the main restaurants of the time, such as La Pondala or La Zamorana.

It is, without a doubt, one of the most typical and well-established desserts, although it has now become excessively industrialized and not all establishments offer it with the same degree of excellence. Here we present an updated version, designed to mark the anniversary of the torte.

Method

Start off by making the sponge cake. Beat the eggs with the sugar until they are fluffy and then add the flour and yeast, mixing gently. Next, pour the dough onto an oven tray which has previously been greased with butter, spreading it out well to a maximum height of half a centimetre. Bake in a pre-heated oven at 200º C for approximately ten minutes.

Take the sponge cake off the tray and cut into circles of four centimetres in diameter. Set aside. For the filling, start by mix the yolks with the sugar and heat in a bain-marie at 85º C. Add the gelatine to bind the mixture before pouring it into semi-spherical moulds of two centimetres in diameter.

You must now toast the almonds in the oven until they acquire some colour. Add to the sugar and grind until obtaining a paste, which is to be diluted with rosemary honey to taste until obtaining a semi-liquid cream. In the next step, to make the Gijón's pastry cream, you have to whip the cream with the sugar, gelatine and rosemary honey and set aside in the fridge for a few hours. Then, place the previously made almond paste in a bowl and slowly add the cream preparation.

To put the dish together, fill some cream puff-type moulds of around six centimetres in diameter with the Gijón's pastry cream, placing the yolk filling in the centre of the cream. Top with the sponge cakes and keep in the freezer for two hours. Once taken out of the moulds, cover each dessert with a yolk glaze (made by mixing and heating four eggs and two hundred grams of sugar) and scorch the surface with some sugar.

Then decorate with a crunchy almond topping, which you can bake in the oven mixing together equal parts of butter, sugar, flour and almonds. You will now have a new presentation of the celebrated tartar Gijón's.

Después decoramos con los crujientes de almendra, que se pueden hacer en el horno con mantequilla, azúcar, harina y almendras a partes iguales, y tendremos una nueva presentación de la tarta gijonesa de toda la vida.

Where to try it

As prepared by Cafeteria Agoura.
35 th Anniversary tartar Gijón's
Ingredients
  • For the sponge cake::
  • 4 eggs
  • 180 gr. flour
  • 200 gr. sugar
  • 5 gr. yeast
  • For the yolk filling::
  • 4 eggs
  • 80 gr. sugar
  • 10 gr. powdered gelatine
  • 4 Marconi almonds
  • For the almond paste::
  • 100 gr. almonds
  • 100 gr. sugar
  • Rosemary honey
  • For the Gijón's pastry cream: :
  • 400 gr. fresh cream (38% fat content)
  • 100 gr. sugar
  • 10 gr. powdered gelatine
  • Rosemary honey
Category Desserts