Kava, the best cheesecake in Spain
** First International Cheese Forum .** Doesn't this already sound like blessed glory? Well, more has been the resolution of the National Cheesecake Championship which has just been held in Gran Canaria, the first home of this great gathering of experts and cheese lovers.
We always spend long love odes to cheese . It is impossible not to. We even like it without lactose (beware of heresy, and also beware of the Okashi Sanda cheesecake in Madrid). We like to try the best dairies, travel the map in search of that little rural cheese that conquers our palate... and for years, we have even been looking for the cheesecakes that we are passionate about around the world. Cheese pira us. Cheese is life.
That is why the I International Cheese Forum in Spain , between April 1 and 2 at the Alfredo Kraus Auditorium of Gran Canaria: "The Forum was born with the aim of becoming a relevant event for professionals in the sector. For two days, the role of this product in contemporary gastronomy will be discussed," reads the letter of introduction to the event.
Fernando Alcalá, from the KAVA restaurant
And where there is cheese, there is joy. and more in the form of cheesecake . One of the great events expected in the Forum, was the fight of titans for the title to the Best cheesecake in Spain . In this championship, four great finalists fought: Nicolás Reyes, from Cañadío (Madrid); Fernando Alcalá, from Kava (Marbella); Cristina Codina, from Cheese (in Las Palmas); and Jesús Fraguas and Ovidio Fernández de Black Charcoal (Madrid).
An expert jury has just decided that KAVA, Marbella , wins the first award for the Best Cheesecake in Spain in our country. the tart Fernando Alcala It has won for its creaminess, for its balance in flavor... and its secret: the use of Flor de Guía in the right amount for the preparation of the great dessert.
The great experts of the jury (that is, the lucky tasters of the cakes), were ** Susi Díaz (La Finca, 1*) , ** Teresa Gutierrez (Saffron) , Ana Belen Gonzalez Pinos and José Carlos Capel (gastronomic critic), all led by the President of the Jury: the great pastry chef Paco Torreblanca.
Requirements to present the cakes? The candidates who presented themselves had to "actively work in the hospitality sector and have the cheesecake to present as one of the dishes of the establishment where you work ". That is to say: we can try all of them in the restaurants on duty.
The tasting, the very hard tasting
Getting here has not been easy: many, many slices of cheesecake have had to be tested beforehand.
Of all those that reached the palates of those responsible for the Forum and GastroAttitude, altogether 45 recipes , "a total of 10 proposals were selected, which were tasted by a secret committee that visits the establishments indicated by the candidates, always making sure that the person making the cheesecake is the candidate, and not another member of the kitchen staff of the establishment".
From this tasting, the four finalists who today occupy the national podium.
HOW THE PERFECT CHEESE CAKE SHOULD BE
the gourmet Clara P. Villalon (You will know her from Master Chef and you will recognize her for her tireless work in Miss Migas) has done the final interview with the four finalists. Through them we know the basics of the experts:
- Forget the jams.
- Nothing cold: weather. Or warm.
- With a point of perfect creaminess.
- That tastes like cheese. To much cheese.
Sounds easy, doesn't it? For now, we prefer to try the cakes of the four finalists.
Kava, the best cheesecake in Spain