For the second year, although not consecutive, Carlos Sierra de Poncelet has won first place in the contest for the best cheesecake in Madrid, organized by the Association of Chefs and Confectioners of Madrid (ACYRE), held today at the Center for Gastronomic Innovation of the Community of Madrid.

Sierra -who already triumphed in the first edition of this contest, in 2021, and is executive chef of this brand that in the 2000s discovered to the people of Madrid that there was life beyond Manchego cheese- has opted for goat cheese and twice.

Carlos Sierra prepares the cake for the tasting.

Thus, the winning cake is made with a fresh goat -with the M seal of Madrid Calidad- from the Vega de San Martín Artisan Cheese Factory (Madrid) and another English, the harbor blue, also made of goat. More presence of products of this animal in the base, which is biscuit and goat butter, and more cheese in the accompaniment, since the cake has been presented with a crumble of cured cheese Marqués de Mendiola de Ciempozuelos (Madrid). Finally and as a message, the thyme ice cream with which Sierra wants to value what the animals from which the cheese comes eat and also claim that "Madrid tastes like the countryside".

The cake of Le Qualité Tasca, second.

He is accompanied on the podium, with only one point difference between second and third, the chef Philip Parajan, from the restaurant Le Qualité Tasca, and Cristina Zazo, pastry chef of Big Cow, in Getafe. Parajan has made a fresh cow's cheesecake DO Cebreiro. Vega de San Martín raw milk bonbon and free-range eggs from Madrid. Zazo has opted for a smoked cake of two Madrid cheeses, cured and blue cheese from San Martín de La Vega, escorted with salted caramel crystals to get sweet salty contrast in the mouth.

Big Cow came in third.

Until the final of this contest, in which 25 participants have been presented, a dozen pastry chefs have arrived: Isidro José Chacón, from Caiko Smokehouse; David Cristobal, of Cercadillo; Victor Cura, from Dulce Safari; Carolina Bobes, from El Trato; José Alonso, de La Terraza de Mingorrubio; Domingo Dugarte, from Panpintao; Ivan Plademunt, from Plademunt; Miguel Ángel Mateos, from Inclán Brutal Bar and Paula Beer, from Nude Cake, apart from the winning trio.

According to the criteria of The Trust Project

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