Golden Spaghetti Squash (Doce Dourado de Chila) (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (4-inch) rounds basic sponge cake (1/2 sheet cake), recipe follows |
1 cup orange simple syrup, recipe follows |
1 cup spaghetti squash jam, recipe above |
5 ounces toasted almonds, roughly ground |
10 egg yolks |
2 cups sweetened whipped cream |
1 teaspoon cinnamon |
1/2 cup water |
1/2 cup sugar |
1 orange, zested |
Directions:
1. Brush the cakes with 3/4 cup of the simple syrup and set aside.
2. In a saucepan, combine the jam with the remaining 1/4 cup of simple syrup, over medium heat. Bring to a simmer and cook for 2 minutes. Add the almonds and continue to cook for 1 minute. Remove from the heat and cool slightly. Stir in the eggs and place back over the heat. Continue to cook for 2 to 3 minutes, stirring constantly.
3. Place the individual cakes in the center of each serving plate. Spoon the egg mixture over each cake and cool slightly. Garnish with a dollop of whipped cream and a sprinkle of cinnamon.
4. For Orange Simple Syrup:
5. Combine all ingredients in a saucepan. Simmer until sugar is dissolved. Cool.
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