Bandera: Por Miguel Teurbe Tolón and Narciso López - Geometry and dimensions from Ley no 42 "de los Símbolos Nacionales".Its shape is rectangular, twice length than width, composed by five horizontal stripes having all the same width, three deep blue and two white, placed alternating. A red equilateral triangle, in one of its vertical extremes occupy all the height of the flag constituting its fixed edge. Such triangle bears in its center a five-pointed white star, within an imaginary circumference, whose diameter is a third of the flag´s height, having one of its points towards the free upper edge of the flag.— English translation of Law 42 from Symbols of the Cuban Nation, Dominio público, Enlace
This dessert is also called Santa Teresa yolks, The origin of this dessert is uncertain.
Some people claim that it is an arabian dessert. The nuns at the nuneries started doing them.
Due to the catholic tradition at Ávila, these yolks turned into the most famous treat of the city, during the XIX century it also started to be produced at cake shops.
It is well known that the first cake shop that produced this dessert was 'Flor de Castilla' ,they even registered the trademark 'Yemas de Santa Teresa' , due to the success other cake shop started to produce them after the name of 'Yemas de Ávila', it is 'Yolks from Ávila'.
It is a delicious dessert more easy than what you expected.
Ingredients (32 - 35 yolks): - 100 ml water. - 200 grams white sugar. - 12 yolks. - lemon rind. - 1 cinnamon stick. - Some powdered sugar.
Method:
1- To do the syrup,pour some water in a casserole, add some sugar, lemon rind and cinnamon stick.
Stir well and cook at medium heat, stir from time to time.
The syrup will be at the good state when you take it out from the casserole with the help of a spoon and it falls down like a trickle.
2- At this point you should turn off the heat , cover the casserole with a lid and let it cool for 20 minutes, keep the lemon rind and cinnamon inside to infuse. 3- Separate yolks from whites, beat the yolks.
4- Get rid of the lemon rind and cinnamon of the syrup. Mix yolks with the syrup step by step , stirring constantly.
5- After well mixed, put the casserole at low heat, keep on stirring . Little by little the mixture will thicken. The consistency will be optimal when the yolks can be easily separated from the casserole edges.
6- Let get cool into the fridge for about 3 hours.
7- Now is time to build the dessert. You can buy the powdered sugar, or you can grind normal sugar with the help of a grinder.
8- Sprinkle some powdered sugar over a table and over your hands, it is to prevent the dough from sticking into your hands.
You do not need to knead the dough, take a little quantity of the dough , make a little ball with the help of your hands, then bath the ball into some powdered sugar.
9- There you have!, to present the yolks you can use some little cupcakes moulds.
My comments to the recipe
The taste of the yolks is amazing!, they are even better the following day. You can keep them for several days into the fridge.
It is more easy to do than what I expected.
After the dessert you will have a lot of egg whites, you can take them to prepare other dessert like:
