White asparagus cake with piquillo pepper sauce

It is one of the amazing terrines I have ever tried!

The softness and creaminess of this cake is spectacular. If you serve it with a bouquet of baby salad or with micro Mezclum and with a very delicate sauce of piquillo peppers it is already to cry !!!

By the way, it is ideal for special occasions !!.


White asparagus cake with piquillo pepper sauce
Serves 6
Prep Time
10 min
Cook Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 30 min
  1. For a liter terrine
  2. 500 ml of cream.
  3. 4 eggs.
  4. 325 gr well drained cooked white asparagus.
  5. Salt and white pepper.
  6. Butter and breadcrumbs to line the pan.
For the piquillo pepper sauce
  1. 1 can of peppers of 300 grs.
  2. 350 ml liquid cream.
  3. 40 g of butter.
  4. Salt
  1. Preheat the oven to 130ºC.
  2. To make the cake, put the cream in a saucepan over the fire accompanied by the white asparagus, well drained to a boil.
  3. At the time it begins to boil, remove from the heat and infuse for 30 minutes.
  4. After 30 minutes return to the fire, bring to a boil and remove.
  5. Add the beaten eggs and beat the whole with the help of the mixer and strain. Place a plum cake mold with butter and breadcrumbs.
  6. Add the asparagus cream and bake in a bain-marie at 130ºC for about 90 minutes, checking before removing it from the oven that it is well set.
  7. Reserve without unmolding until serving time (it should always be removed from the mold once COLD).
  8. To make the sauce, the first thing to do is mix the ingredients in a saucepan and simmer for 30 minutes.
  9. Crush and reserve until it is time to use.
  10. Cut a serving of asparagus and heat it in the microwave for 30 seconds. Accompany it with the piquillo pepper sauce and with micromezclum or with a salad bouquet!
Catering Iria Castro

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