“Bienmesabe” (Canarian Almond cream) by Magefesa USA

Magefesa_Almond cake


  • 2-3/4 Cups almonds
  • 1-2/3 Cup honey
  • 1-3/4 Cup water
  • 6 Eggs
  • 1 Lemon
  • 1 Cinnamon stick

Place water, honey, cinnamon stick and lemon peel in a Stainless steel Magefesa pot. Cook until the strand point for the syrup is achieved.
Discard lemon peel and cinnamon stick.
Grind almonds in a Chip Chop Magefesa food chopper, then add them to the syrup.
Let cook over low heat stirring constantly until the desired thickness is achieved. Remove and let cool slightly.
Separate egg yolks and whites.  Add the yolks to the pan, lower the heat and let simmer for about 5 minutes, stirring constantly. It is important not to allow the mixture to boil to prevent yolks from cooking.
Remove and let cool. The texture should be grainy and thick.
Bienmesabe can be served on its own or as an accompaniment to other desserts such as ice cream, pudding, biscuits, etc.

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