Recipe Orujo Cake

Ingredients

4 egg yolks
100g of sugar
80 ml of milk
5 leaves of gelatine
50 ml of orujo
600 ml of cream
1 layer of sponge

Preparation

Whip the cream together with 50 g of sugar, while the gelatine leaves are left to soak in milk. Place the sponge layer in a cooking mould.
Place the milk, the egg yolks and the remaining sugar in a pan on very low heat and bring near to the boil while stirring slowly. When the ingredients are nicely mixed add the orujo. Adding it at this stage ensures that it will blend well with the mix and that the strong alcohol taste will be minimized. While stirring constantly, we will add the moist gelatine leaves. We will remove the pan from the fire, once the blend is perfect.
Before the mix cools down we will add the whipped cream. We will then place the mix in the mould onto the sponge layer. After a few hours in the fridge the cake will have achieved the right texture.
We can decorate the cake with syrup made of brown sugar and some orujo, or with cocoa powder and whipped cream, or chocolate whipped cream.