Mortiño cheesecake recipe

For this week of festivities for the dead, in which religious and gastronomic traditions come together, we wanted to do something different from the typical guaguas de pan and la colada morada that I think we have quite a lot in mind.

One of the most important products of these festivals and of the purple laundry in particular is the mortiño, that ancestral Andean berry that our farmers grow and it also occurs naturally. We can give it multiple uses in sauces, purees, jams and desserts

So together with our Pastry teacher we came up with making a mortiños cake, using a traditional French pastry recipe, but changing the top fruit, which are usually strawberries, pineapple or apple, for our traditional Easter mortiños.

Ingredients:

For the filling:

500 grams of cream cheese

375 grams of powdered sugar

4 eggs

350 grams of mortiño

For the base:

300 grams of flour

80 grams of butter

· 1 egg

150 grams of powdered sugar

For the cover:

300 grams of mortiño

· 100 grams of sugar

Elaboration:

1. Mix all the ingredients until you get a homogeneous dough.

2. Line the base of a pie pan with this dough and refrigerate.

3. Mix the filling ingredients with a spatula until they are all combined.

4. Fill the mold with this and bake at 160 degrees for 30 to 35 minutes.

5. Let stand and unmold.

6. Make the topping by cooking the mortiño with the sugar for 5 to 7 minutes until it becomes thick.

7. Cover the cake with this sauce.