We will start by making the compote. For that, we put the gelatin sheets to hydrate in cold water. Next we wash the apples and chop them. We put them in a pot and add the cinnamon stick, the sugar A and the lemon juice. Cover the pot and we cook everything for 20 minutes. Once the compote is cooked, add the drained gelatin, stir to dissolve and pass the mixture through a masher.
Prepare an elongated mold and line its interior with kitchen film to help us when we have to demould the sagargala Pour a layer of compote and put the mold in the fridge for two hours until the compote solidifies.
For the red wine syrup. In a pot we put the wine, the sugar B and the orange peels. Cook until the mixture is reduced by half, about 10 minutes or so. We booked.
For the cream cheese. We put the gelatin sheets to hydrate in cold water. Then, in a saucepan, heat 100 milliliters of cream, add the drained and hydrated gelatin and we remove.
We also put the cheese in a bowl together with the icing sugar and mix with the rod mixer, gradually pour in the rest of the cream, and semi-whipping the mixture. Once the mixture is semi-assembledadd the cream with the gelatin and mix gently with a silicone spatula.
Pour this mixture into the mold on top of the gelled layer of compote. Reserve for a while until it hardens slightly in the fridge.
Soak the sobados pasiegos in the wine syrup and place them in the form of a base on top of the cream cheese. We cover the surface with transparent kitchen film and keep in the fridge for two hours.
When serving, unmold the cake and decorate with currantsraspberries and fresh mint leaves.
