Deer Cake: an original Murcian recipe with Thermomix that is worth trying
I had been wanting to prepare this Murcian recipe for Cierva cake with Thermomix for some time, but every time I read it I would back off because I did not know if we were going to like the mixture of sweet and salty. Taking advantage of a family meal I made it and I confess that we all liked it, although I confess that it is a peculiar cake and it may not please everyone.
Its origin dates back to the 19th century. Legend has it that the recipe was given by a Russian chef to a pastry chef in the town of Santiago de la Ribera, who prepared it for a meal attended by the Murcian politician Juan de la Cierva Peñafiel, who liked this cake so much. that this was baptized with his name. I encourage you to try it, it will not leave you indifferent.
IngredientsFor 8 people
- Sugar (for the dough) 250 g
- Lemon peel, only the white part (for the dough) 1
- Lard (for the dough) 200 g
- Sweet wine (for the dough) 50 g
- Salt 1 teaspoon (for the dough)
- 1 teaspoon baking soda (for the dough)
- Eggs (for the dough) 3
- Pastry flour (for the dough) 400 g
- Hard boiled eggs (for stuffing) 3
- Cooked chicken meat (for the filling) 600 g
- Pine nuts (for filling) 30 g
- Sweet wine (for filling) 50 g
- Bird broth (for the filling) 150 ml
How to make Deer cakeDifficulty: easy
- Total time 1 h 5 m
- Elaboration 30 m
- Cooking 35 m
We put the sugar and the lemon peel in the glass of the Thermomix and we pulverize 15 sec / speed 10. We add the butter, the wine, the salt, the bicarbonate, 2 eggs (we keep the third to brush) and half of the flour . We knead 15 sec / speed 6. We add the rest of the flour and knead 30 sec / speed 6.
Remove the dough from the glass and reserve it covered in plastic wrap in the fridge. We preheat the oven to 200ºC. We divide the dough in two, one slightly larger than the other. With the largest we cover the bottom and part of the mold walls, previously greased. The other part is kept wrapped in plastic wrap, so that it does not dry out.
Without washing the glass, we chop the hard-boiled eggs 2 sec / speed 4 and reserve them. Without washing the glass, we grate the boiled chicken 6 sec / turn to the right / speed 4. Remove from the glass and pour over the dough. On the chicken we distribute the chopped egg and the pine nuts. We water with the broth and the wine.
We extend the reserved dough and cover the filling with it, seal the edges, paint with the other beaten egg and prick with a fork. Bake 10 minutes at 200ºC and about 25-180º. We must take care that the dough is golden, so the time depends a little on each oven.
What to accompany the Cierva cake
I advise you to let this Murcian deer pie recipe cool down before serving it, this way it will not fall apart when you cut it. I accompanied it with a green salad, but with chips I think it can also be great. If you have a piece left over, you can freeze it for another time.Tags: Fish Vegetables And Legumes Desserts