Pan de Calatrava

Ingredients for 1 servings:

• 50 ml cream
• 75 g candy(s), (caramel candies), soft
• 100 g almond(s), ground
• 150 g cake (Magdalenas or Madeleines), alternatively toast
• 7 tbsp liqueur (almond liqueur)
• 750 ml milk
• 40 g sugar
• 1 stalk(s) cinnamon
• 1 lemon(s), the peel
• 6 m.-sized eggs

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 25 minutes

Spanish dessert cake for a 1.5 liter loaf pan

Heat the cream with the caramel candies until melted, then fold in 25g of ground almonds and spread the mixture evenly over the bottom of the loaf pan (it will only be a thin layer). Roughly tear the Magdalenas and arrange them on top, then pour the liqueur over them, then scatter the remaining almonds. Now, in the same saucepan, bring the milk, lemon zest, brown sugar, and cinnamon stick to a boil (this dissolves the caramel and cleans the pan in no time). Remove from the heat and let cool for 15 minutes. Preheat the oven to 180°C (350°F). Meanwhile, half-fill a deep baking pan with water (this will act as a bain-marie in the oven). I only add the remaining water (up to about 1cm below the edge of the loaf pan) while it’s still in the oven, otherwise it will be too heavy. Now whisk the eggs. Once cooled, remove the lemon zest and cinnamon stick. Slowly pour the eggs into the milk, stirring constantly. Divide the mixture between the loaf pan and the pan. Then place in a water bath in the oven for about 45 minutes to set. The dough won’t be completely firm yet; this will only happen as it cools. Allow to cool and refrigerate for a few hours, preferably overnight. To serve, turn out, slice, and enjoy immediately. Tip: If using toast, add more sweetener.