* First we put to heat a little water in a deep pot where our cheesemaker fits, this because we will do it in a bain-marie. We start making the caramel, so in a small pot add the 4 tablespoons of sugar and the tablespoon of water, stir until integrated, then over medium heat we let it hold temperature and start cooking, you should not stir anymore because the caramel will crystallize and it will not be liquid.

* We are constantly checking the color of the sugar, when it reaches an amber tone, it is ready, it should not be too dark because at the moment of making the quesillo it will darken a bit more and we do not want it to burn.

* Now ready we pour it in our cheese cellar with great care, there we let it rest while we make the mixture.

* Add to the blender all the ingredients, starting with the liquids and then the solids, blend until the ingredients are integrated, this takes only a couple of minutes.

* Now ready the mixture we pour it into the cheese cellar, cover it and put it inside the pot with hot water certifying that the water does not cover our container.

* Cover the pot and let it cook for about an hour and a half over low heat, replenishing the water that will evaporate in the process.

* At the end of that time we uncover, introduce a knife and if it comes out clean it is ready, remove it from the fire and let it rest. When it is completely cold we place it in the refrigerator for at least 4 hours, but for a better consistency we must leave it overnight.

* To disassemble it we must pass a knife by the edges to detach it, then it turns on a plate, thus it will be ready to serve.

This is the end of this stage of preparing the sweets for the meeting, here is the Link of the Cake