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Asturian grandmother's cake recipe

Asturian grandmother's cake recipe

Asturian recipe with flanin

Updated on 31 January 2024
Asturian grandmother's cake recipe

    Asturian recipe with flanin

    The well-known «Grandmother's cake» always triumphs, with its texture everyone likes. There are many recipes for its preparation: with pastry cream, without flan, with custard, with cream, using the Thermomix ... and there is also the Asturian variant, using "Flanin" in its ingredients. We detail how it is made so that you can enjoy a very sweet dessert.


    Grandma's cake ingredients

    • Tablet and a half of chocolate special for desserts
    • 1,8 liters of whole milk
    • 500 g of sugar
    • 5 envelopes of Flanin
    • 4 packages of Maria cookies
    • 500 g of liquid cream to whip
    • Syrup (100 ml. Of water x 100 g. Of sugar)
    • Making grandma's cake

    • 1· In 300 ml. of milk we dissolve the Flanín cold.
    • 2· We put 1,5 liters of milk with the sugar in a saucepan. When it starts to boil, we add the milk dissolved with the Flanín. We stir well and remove from heat.
    • 3· While it rests, we make the chocolate cream. To do this, we chop the chocolate in a bowl and set aside; Next, we heat the cream, and when it starts to boil we add it to the chocolate, stirring well from the center of the bowl with a whisk until it is creamy and shiny.
    • 4· We start making the cake by dipping the cookies in a syrup, and we cover the bottom of the mold with them. Next, we put a part of the Flanín cream, on top of it another layer of cookies dipped in the syrup, and then cream the chocolate. We continue with a layer of cookies dipped in syrup, the Flanín cream and another of cookies, and we finish by covering the entire cake with the chocolate cream.
    • 5· We let it cool and it is ready to serve.

    Tips:

    1· The cookies must be of the Maria type, the usual ones, there are probably recipes with digestive type cookies, but they can absorb a lot of milk and leave the cake bad.

    2 · Wet each cookie without pause: you take the cookie, dip it and take it out so that it soaks up a bit, if you let it get too moist the cake will be very soft.

    3 · Put the mold in the fridge and let it rest for at least two hours so that the cake solidifies and does not fall apart quickly.

    Asturian recipe books

    If you want to know first-hand Asturian recipes, simple but very delicious, we recommend buying the book «25 years of Guisanderas de Asturias» and the book "The Art of Cooking", written by the famous cook María Luisa García and currently republished.


    Text: © Ramón Molleda for asturias.com Copyright Ramón Molleda



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