El Pio V | María Esther López

beef

🥗Healthier: turkey

💰Cheaper: ground beef

Turkey is leaner, while ground beef is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

Mix 6 egg yolks in a bowl.

Add 3/4 cup sugar to the egg yolks and mix well.

Add 1 teaspoon vanilla and 1/2 cup milk to the mixture.

Gradually add 1 cup of sifted flour and 1 cup of sifted pinol, mixing to avoid lumps.

Add 3 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and a pinch of salt to the mixture and mix well.

Beat 6 egg whites until soft peaks form, not necessarily firm peaks.

Gently fold the beaten egg whites into the batter gradually.

Pour the batter into a greased mold.

Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).

Bake for 40 minutes, checking with a toothpick to see if it comes out clean.

In a separate pot, combine 1 1/2 liters of water, 2 1/2 cups of sugar, and cinnamon sticks; bring to a boil.

Add a few drops of lemon juice to prevent crystallization and simmer for 15-20 minutes.

Remove the baked cake from the oven and cool it down.

Cut the edges of the cake to open the pores, and optionally cut into diagonal pieces for serving.

Soak the cake in the syrup made from the previous step, allowing it to absorb the syrup.

Prepare the atolillo by boiling 1 1/2 liters of milk with 1 1/2 cups of sugar and cinnamon sticks until it boils.

Blend 1 cup of soaked rice with 1/2 cup of water until smooth, then strain it.

Add the rice mixture and 2 beaten eggs to the boiling milk, stirring vigorously until it thickens.

Optionally, add soaked raisins to the atolillo mixture.

Serve the Pío V by placing pieces of the cake in a bowl, topping with atolillo, and decorating with raisins and plums.

Cooking Techniques

Equipment Needed

Spice Level: