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falcon269 said:http://www.spain-recipes.com/tarta-santiago.html
I arrived in Santiago this morning from my second Camino Frances. On my "to do" list was locate and buy machine washable templates for the St. James Cross used on this iconic cake / tart.
After asking in many baking shops and souvenir shops, one lady told me to go to the Ferreteria on Praza Galicia. That is where the bus stop to go to the carol station, bus station, and airport is located.
I located Ferreteria El Horreo on the side of Praza Galicia that faces the old town. The address is Horreos 22, which is on the corner.
Go downstairs to find all the kitchen gadgets. These are hanging on a wall peg directly across from the stairs with other, small baking-related gadgets. The templates come in a set of two. Both are stainless steel. One is about 8 inches long. The other is about 5 inches long. The set costs €5.95.
Of course, you need to be in Santiago to do this. Or, you could ask someone who is or will be here to pick a set up for you.
Bon appetit!
Well done! I am very impressed.It's taken me three and a half years to attempt it...but here it is!
I used this recipe.
http://invitadoinvierno.com/desserts-pastry/tarta-de-santiago-or-st-james-cake/
View attachment 15142
It's taken me three and a half years to attempt it...but here it is!
I used this recipe.
http://invitadoinvierno.com/desserts-pastry/tarta-de-santiago-or-st-james-cake/
View attachment 15142
Yes, I beat the egg whites until quite stiff, but not so far that they were peaking. Frankly it's still pretty dense, so I'm not sure how much difference it made. I also used the zest of an orange and a lemon, which might have been too much to be 'authentic', but all in all it wasn't bad. How do you best store these and for how long?Looks beautiful tyrrek. I've been making them a lot recently, too, it always impresses people when you bring it out with its stencilled and sugared top.
BTW, did you beat the egg whites separately? I've done it both ways, and I have a slight preference for unbeaten egg whites, but they both are yummy. Buen camino, Laurie
Thanks Tia. I also made it to eat, but as I'm on my own most of the time it will take me a day or two!Store them? That will need strong will power.
We usually keep ours in a cake box with a good seal, or else cling wrap it if I have made it in a glass dish. They keep well, but we make it to eat rather than store so about 7 to 10 days is the most we have kept one.
Yes, I beat the egg whites until quite stiff, but not so far that they were peaking. Frankly it's still pretty dense, so I'm not sure how much difference it made. I also used the zest of an orange and a lemon, which might have been too much to be 'authentic', but all in all it wasn't bad. How do you best store these and for how long?
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