Caramel cheese pudding cake with thermomix

Preparation of caramel cheese pudding cake with thermomix

BASE PREPARATION

1. We put the flour, almonds, salt, sugar, diced butter and the lightly beaten egg in the glass,
2. 10 seconds / speed 6.
3. We make a ball and divide it into two, one of the largest pieces that will go on the edges of the mold, the other smaller size will be the base.
4. We place the smaller size between two baking papers and stretch it with a rolling pin. We see the diameter of the mold, 18 cm in diameter. Without cutting it at the moment, we take it between the two papers to the refrigerator.
5. We take the other larger piece, and, between the two papers, we stretch and make a rectangle about 14 cm wide by 30 cm long. We put it in the refrigerator. They have to be cold for about 30 minutes.
6. We place baking paper on the base of the mold.
7. We remove the dough that will be the base, take the ring of the mold and apply pressure, cut off the excess and place it in our mold. Now we take the dough that will go on the sides, cut it in half lengthwise and place it on the sides of our mold. We put it in the refrigerator for 30 minutes.

FILLING PREPARATION

1. We place the cheese in the glass,
2. 10 seconds / speed 3,
3. Next we add the sugar and essence,
4. 10 seconds / speed 3,
5. Now we will add the eggs one by one along the vowel, do not add the next one until the previous one has been incorporated, all this beating at speed 3.
6. We heat the milk without boiling together with the cream in the microwave or on the stove, we add it to the glass, we mix
7. 10 seconds / speed 3.

GLAZE PREPARATION

1. In my model th I do not have the option to make caramel, if you have it, make it there.
2. I make the caramel in a saucepan, then I add the cream with the very hot honey, stir and add the drained gelatin (previously hydrated in cold water), stirring until the gelatin is completely dissolved.

FINAL PREPARATION.

1. With the oven previously preheated to 190°, heat up and down, line the base and sides with baking paper, I put some beans in the base to counterbalance, and bake for 15 minutes.
2. I take it out of the oven, remove the papers and beans and bake for 10 minutes. I turn off, remove and let it cool. I pour the cream into the mold and bake at 165°, heat up and down, about 50 min. The center will jiggle but the toothpick will come out clean. I let it cool and pour the glaze over it. We put it in the refrigerator overnight to finish setting.
3. ONLY LEFT TO ENJOY, GOOD PROFIT