The recipe for the Basque cake sagargala, which is the perfect combination of flavor and softness, prepared without the use of an oven.

We love reviving classic and traditional dessert recipes, so today we head to the Basque Country to sweeten the palate. In its gastronomy we find a cake called sagargala, which is less known than other Basque preparations, but with an unrivaled taste. The perfect combination of flavor and softness on this occasion it is made from a sponge cake base, which we have simplified with a good homemade sobao base. It is also accompanied by a creamy cream cheese interior and crowned with a layer of apple compote which gives it that tremendous traditional taste.

We start by making the compote. First we put the gelatin sheets in cold water to soak, and then we wash and dice the apples. Then we take it in a saucepan and add the cinnamon stick, sugar and lemon juice. Cover the casserole and simmer everything for 20 minutes.. After the compote is cooked, add the strained gelatin, melt it by mixing and pass the mixture through the masher.

In the next step, we prepare a long mold and cover it with kitchen film so that it is easier for us when we need to remove the sagargala from the mold. Pour a layer of compote and transfer the mold to the refrigerator. two hours until the compote has solidified.

Now we move on to preparing the red wine sherbet. Put the wine, sugar and orange peels in a saucepan. Cook until the mixture is reduced by half.It will be about 10 minutes (more or less) and we reserve.

For cream cheese, we put the gelatin sheets in cold water to moisten. Next, heat 100 milliliters of cream in a saucepan, add the filtered and hydrated gelatin and mix. We take the cheese in a bowl with the powdered sugar and mix it with a stick mixer, pour the remaining cream slowly and whisk the mixture halfway.

When the mixture is ready, add the gelatinous cream and mix gently with a silicone spatula. Finally, we pour this mixture into the mold on the compost on the gelled layer and leave it in the refrigerator until it hardens a little.

Dip the sobados pasiegos in the wine syrup and place on the cream cheese as a base. We cover the surface with transparent kitchen film and put in the refrigerator for two hours. When serving, remove the cake from the mold and garnish with currants, raspberries and fresh mint leaves.

Photos | directly to the palate

in Jared | 15 best fashion patisseries you should not miss in Madrid