Recipe of aragon fruit cake with “guirlache” ice cream
20/09/2019
With the best fruit of Aragon and this recipe by chef Javier Nicolao.
Aragon fruit cake with “guirlache” ice cream
Ingredients
For the cake:
- 150 g black chocolate
- 250 g butter
- 200 g sugar
- 80 g flour
- 4 eggs
- Candied fruit
For the ice cream:
- ½ l milk
- 200 g sugar
- 6 egg yolks
- ½ l. cream
- 150 g “guirlache” type of almond brittle
- 1 glass of sweet anisette
Instructions
For the cake:
- Beat the eggs in a bowl and add the sugar a little bit at a time.
- Melt the chocolate and the butter together in a double boiler. Add the eggs and the sifted flour. Bake at 180 Cº for 40 minutes.
For the ice cream:
- Boil the milk and the cream.
- Whip the egg yolks together with the sugar and cook in the same manner as preparing a pastry cream filling.
- Add the “guirlache” which has been chopped in a food mixer and the licorice.
- Allow to settle in a freezer and whip in an ice cream maker.
Notes
Place a serving of the fruit cake on a plate; accompany it with a quenelle of “guirlache” ice cream and strawberry sauce.
Javier Nicolao López
When he was fourteen years old, Javier Nicolao was working in the restaurant of the hotel Corona de Aragón, at fifteen he did his first table service, and in 1980 while working in the Hotel Zenit Don Yo, he realized that he liked cooking. José Dobón sent him to Lyon to work with Paul Bocuse. Afterwards he spent a few years working in the resort town of Panticosa in the Pyrenees. Pamplona and Lerida were his next destinations before joining the Melia chain of hotels. The hotel chain moved him from Valencia to Cuba, passing through Madrid and Zaragoza.
The recipe of aragon fruit cake with “guirlache” ice cream as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.
