Recipe of Pastel ruso with Calanda peaches by Jorge Carlos Lanuza Ferrer
16/08/2019
A dessert starring one of the delicacies of Southern Aragón.
Pastel ruso with Calanda peaches
Ingredients
For the sponge cake:
- 270 g pasteurized white eggs
- 200 g sugar
- 100 g ground raw almonds
- 100 g toasted ground almonds
For the peach mousse:
- 400 g milk and 200 g. butter
- 100 g peach puree
- 55 g pasteurized egg yolks
- 175 g sugar and 50 g. cornstarch
For the peaches in syrup:
- 2 peeled de-stoned and halved peaches
- 15 g sugar
- 100 ml water
For the cider vinegar reduction:
- 1 l cider vinegar
- 100 g dextrose
For the toasted yogurt cream:
- 125 g natural Greek yogurt
- 30 ml cream
Other ingredients:
- Salt 1 lime, Peach peel ¼ dried chili
Instructions
For the sponge cake:
- Whip the egg whites with sugar and obtain a thick meringue.
- Mix together the raw and toasted almonds and slowly add to the meringue.
- Spread over baking paper on an oven tray to a thickness of 1 cm. and cook in the oven at 180 C° for 12 – 13 minutes.
For the peach mousse:
Prepare a pastry cream with the milk, sugar, egg yolks, and cornstarch:
- Mix together the sugar and cornstarch in a bowl.
- Add the egg yolk next, followed by 15% of the cold milk. Mix well.
- Heat the remainder of the milk and when it breaks into a boil add a small amount to the prepared mixture in the bowl.
- Pour the mixture in the pan and cook all together, whisking continuously for 5 minutes until the all of the cornstarch has cooked.
- Separately, prepare the peach puree. Using a mixing machine and while warm, add half of the butter.
- Whisk as it continues to cool. Once it has chilled, add the remaining butter. Use the mixer again to whip the cream, and reserve.
For the peaches in syrup:
- Place the ingredients together in a vacuum bag.
- Cook in a steam oven for 30 minutes at 80 C°.
For the cider vinegar reduction:
- In a frying pan dissolve, mix and reduce the mixture by half.
For the toasted yogurt cream:
- Rown the yogurt gently in a frying pan.
- Once it has acquired color, remove from the heat and stir in the cream.
- Grate the zest from the lime. Dry at 50 C° for 24 hours.
- Bake the peach skins in the oven at 160 C° for 10 minutes.
- Next dry the skins at 50 C° for 24 hours.
- Grind or finely chop the zest, dried peach skins, and chili together with a bit of salt.
Jorge Carlos Lanuza Ferrer
He was into cooking since he was a little boy watching his grandmothers cooking in Hijar, a small town in the province of Teruel. He began his studies as a chemistry student and then made a lateral move into cooking. His education in the Escuela Ayala opened the door for him to the restaurants of Karlos Arguiñano and Juan Mari Arzak in the Basque Country. He has also worked with the pastry chef Eva Arguiñano whom he considers his mentor. After a few years perfecting his pastry skills in Barcelona, he arrived in the restaurant El Molino de San Lazaro where he has been cooking since 2010.
The recipe Pastel ruso with Calanda peaches 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.
