The best fresh cheese cake is made in Madrid and is signed by the Cañadío restaurant

Present on the menu of almost all the restaurants in Madrid, the cheese cake has been the fashionable dessert for a few years.

And, although for tastes, colors, we already have the best in Spain, made with fresh cheese: Cañadío Madrid has just won the

held today in the Burgos city of Lerma .

Nicolás Reyes Ruiz

, from Cañadío Madrid (dining room of the homonymous hotel group led by

and whose icons include the cheese cake), took first place in the final, after a blind tasting in which they participated Gemma García García (

Restaurant

, in Campaspero, Valladolid), who has been in second place.

Also in the final were Darío del Monte González, (Gastro-brewery

, in Cebreros, Ávila), Álvaro Holgado Fernández (owner of

, in Cáceres) and Fidel López Sendino (

, in Burgos).

Winning slice of cake.

The five finalists

(selected by the jury from among all the participants who appeared in the contest) have prepared their cakes this morning live and have had to use

(

in their preparation

, as was traditionally done, a requirement Essential to compete in the contest, whose jury has been chaired by

elected Best Pastry Chef in the World on several occasions. He has been accompanied by the pastry chef Ricardo Vélez (Moulin Chocolat), the chef Nino Redruello (Fismuler), Estela Gutiérrez (second place in the Revelation Pastry Chef of Madrid Fusión 2021) and José Carlos Capel (gastronomic critic and founder of Madrid Fusión).

With this award, Nicolás Reyes Ruiz, whose dessert has received the unanimous applause of the jury, becomes an ambassador for Burgos cheese, representing the Diputación de Burgos in the live cooking demonstration that will take place in

.

Family photo of the five finalists

The objective of this championship, sponsored by the Burgos Provincial Council and the Burgos Alimenta brand, is to promote the use of fresh cheese from Burgos as the main ingredient in cheesecakes.

The winning restaurant, Cañadío, and his

(La Maruca Velázquez and Castellana, La Bien Aparecida and La Primera) sign one of the

cakes

the capital and one of the

of the Cantabrian group's dining rooms.

The secret of this dessert that they

is, among other things, in the fresh cheese that is used and in the

and the baking time.

According to the criteria of The Trust Project

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