Crunchy-Creamy With Cinnamon With Thermomix

Autor: Redacción Publicado el: 28/02/2024

This recipe was sent by our friend Luz Maria Lagoa Vives. Hello dear colleagues. Like every sacred Friday of the baker, I come here with a new recipe, very simple for this week.

Ingredients:

GENOVESE (20 × 20 cm mold)

4 eggs (M)
120 grams vanilla extract
120 grams wheat flour (all-purpose)
A pinch of salt
SYRUP

100 ml water
60 grams sugar
A splash of aged rum (replaceable with vanilla extract) or any other liquor
FILLING

650 grams cream cheese (Philadelphia or similar)
100 grams sugar
Vanilla extract
CRISPY LAYER

50 grams melted butter
15 grams white sugar
15 grams brown sugar
7 grams ground cinnamon
Instructions:

GENOVESE:

Insert the butterfly blade into the blades, add the eggs, sugar, and vanilla to the mixing bowl. Set for 6 minutes / 37°C / speed 4, then keep the same time and speed without temperature.
Add flour and salt, set for 4 seconds / speed 3. Remove the butterfly blade and finish integrating with a spatula.
Baking options: In the mold or on the baking sheet. Bake at 180°C top and bottom heat for 20/22 minutes in the mold or 8/10 minutes on the baking sheet. Turn off and let cool on a rack.
SYRUP:

Put all ingredients, except the alcohol, into the mixing bowl. Set for 5 minutes / 90°C / speed 2. Add the liquor and set aside.
FILLING:

Put the cream cheese, sugar, and vanilla in the mixing bowl. Set for 2 minutes / speed 4. Set aside and reserve.
CRISPY LAYER:

Put the sugar mixture and cinnamon in a glass and set aside.
Melt the butter and set aside.
ASSEMBLY AND BAKING:

Line the base and sides of the mold with parchment paper.
Divide the cake in half. Place one cake layer on the surface of the mold and drizzle with syrup.
Spread the filling on top and smooth. Place another cake layer on top and drizzle with syrup.
Pour the melted butter and the sugar mixture with cinnamon on top.
Bake at 180°C top and bottom heat for 25/30 minutes. Turn off and let cool (without removing from the mold).
After completely cooling, refrigerate for about 2 hours. Then remove from the mold and cut into squares.
JUST ENJOY, BON APPÉTIT!

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