The bienmesabe, sweet colonial and mantua, is another interesting example of its Spanish origin. Here also the almond milk of the Spanish dish was replaced by coconut milk, sometimes the sugar is changed into paper.
The bienmesabe is a sweet Andalusian, still prepared in a convent near Antequera, a city located about 50 kilometers north of Malaga. Here we leave you the preparation and ingredients of this delicious dessert.
Ingredients
Pulp of 2 or 3 large coconuts
2 cups of hot water to get the milk
18 egg yellows
¼ teaspoon of salt
1 cup of water
3 ½ cups of sugar
½ kilo of sponge cake
4 tablespoons of cognac
4 tablespoons of water
Preparation
The coconuts are broken, the pulp is removed and they are grated by the thick side of the rallo to later crush it with the water.
In a blender, the pulp of the coconut is crushed very well with hot water, then squeezed through a cloth to remove the milk. Strain the milk through a fine sieve
Put the coconut milk in a container, add the yellow eggs and salt. It is stirred with a wooden spoon and reserved
In a thick pot put the cup of water with sugar to make a syrup. Bring to a boil and cook over high heat without stirring for about 5 minutes, until the drops of syrup fall slowly from a wooden spoon forming a small strand. At that moment the fire is extinguished and the mixture of the yellow ones is added to the pot with the coconut milk, stirring with a wooden spoon until obtaining a cream.
The fire is rekindled very soft and stirring is cooked until it almost goes to boil and bubbles start to come out from the sides. Remove from heat, let cool a little.
Meanwhile, the sponge cake is cut into rather small slices, approximately 4 x 8 centimeters and not more than 1 centimeter thick.
In a glass container is placed at the bottom a layer of cream, then a layer of sponge cake that is sprinkled with the mixture of cognac and water; Another layer of cream is added and the operation is repeated until it is finished with a layer of cream that is sprinkled with ground cinnamon.
Put in the fridge and serve cold
