La Cura Cake

INTEGRANTS: Marla Karina Rangel Bárcenas, Isaak Bañuelos Salazar, Jhashua Jiménez Ortiz

DESCRIPTION: This dish is designed as a very healthy and sustainable option, which focuses on highlighting the culture and tradition of Guanajuato, with its great contributions of ingredients at an international national level, being a place where great artists have triumphed, full of talent, flavors and people passionate about their land and origins. Each ingredient, technique and element in this dish has a meaning of nostalgia and bring memories that only a Guanajuato would know how to understand and experience.

Directions:

• Preheat the oven.
• Step 2. Bake the sweet potato with butter.
• Step 3. Put the rice noodles to hydrate for 20 minutes.
• Step 4. The strawberries are put with the red wine to ferment in a vacuum bag.
• Step 5. Add a touch of lemon zest.
• Step 6. Sift the flour
• Step 7. Beat the eggs and add lemon zest.
• Step 8. Blend the ginger and turmeric root with the milk.
• Step 9. Add vanilla and two tablespoons of mesquite honey.
• Step 10. Mix all ingredients and place in a baking pan with waxed paper base, at 180 grams in a convection oven.
• Toast amaranth and seeds, add honey to make crunchy.
• Step 12. Laminate sweet potato and butter, bake and set aside.
• For the sweet potato cajeta, peel the pieces and put them in the bowl, add a touch of whipping cream, vanilla bean and a little bit of vanilla bean.
• Step 14. Prepare the ice cream carafe style and let it stand for 2 days before serving.
• Step 15. Beat and add a touch of lemon juice.
• Step 16. Reserve for use as stuffing
• Blend the prickly pear with the figs, reduce with red wine from the fermented strawberries, add a touch of Maldon salt.
• Step 18. Reducing to a desired consistency
• Step 19. Lightly cook rice noodles, make braids.
• Place on a tray with a waxed paper base, water with honey and bake until crispy.
• Step 21. Once they are firm, add the decoration of flowers and green leaves.
• Step 22.Reserve the crowns for assembly.
• Cut pitahayas into fine cubes, set aside.
• Step 24.Put a base of prickly pear sauces, assemble the biscuits with cajeta filling, on the top put the slice of
• Step 25.Top with raspberries, pitahaya cubes, green leaves and crunchy seeds.
• Place a drop of prickly pear sauce on one side, the cajeta ice cream on the other.
• Step 27.How to decorate conclude the gold leaf on ice cream.
• Step 28.Finally the wreath