“Always FASHION CAKES “…. like a HERMES scarf! by Patrizia Benati
Today I propose you one CAKE always of ” FASHION” delicious. It belongs to that category of sweets that never set. Those sweets that only to see them fill our hearts, bringing us back to childhood when with “finger” we stole some’ just at hand. E poi .. let's not forget that this is’ un fashion blog. Everything here is strictly Fashion! Or at least it should!
I like to interpret classic recipes by personalizing them a little, giving it a “I touch Patty”. From what those who taste them tell me, it seems not broken… I love this tart, makes you want to summer. It requires a minimum of basic preparation skills but in realizing it you will realize that it is less difficult to do it than to read it. E’ very beautiful and colorful, it certainly deserves the place of honor on an occasion to remember. I created it for my mom's birthday: 90 report!! Surrounded by the people she loves, she has blown out the candles.. only two because I'm nice! I really made a great impression; a nice good and delicious cake, just like mom.
Ingredients for the base:
wheat flour 00 gr 400
Cocoa gr 80
Butter gr 250 + butter to grease the pan
Yolks n 2
Icing sugar gr 150
Flour and cocoa gr 10 to sprinkle on the greased tray
Ingredients for the filling:
Ricotta vaccina gr. 500
granulated sugar gr. 50 + 50
dark chocolate al 60% gr. 200
vanilla sugar gr. 20
albums n. 2
Fresh cream gr. 150
fresh fruit:
strawberries 300 gr.
Raspberries 250 gr.
blueberries 150 gr.
Tips: butter and eggs out of the fridge at least an hour before using them, pan with removable bottom cm. 30/32 in diameter.
Base: cut the butter into pieces. In the bowl of the mixer, sift stirring, farina, cocoa and icing sugar add butter and yolks and mix with a leaf whisk. Knead until it is a smooth and uniformly colored dough. Wrap in cling film then put the mixture in the refrigerator for two hours. Grease the mold and sprinkle it with cocoa and flour. Remove the dough from the refrigerator. Roll out the dough and pour it into the pan. Level the edge and put it in the refrigerator for an hour. Cuocerla in forno caldo a 180° per 20’. Then let it cool and put it in the refrigerator.
Stuffed: melt the butter with the chocolate in a bain-marie, mix very well until it becomes a cream, let cool. Blend the ricotta with 50 gr. sugar then add the two egg yolks whisk again add the chocolate and butter cream; un'ultima “pureed” until everything is well mixed. Trasferire dal frullatore il contenuto in una ciotola. Mount i 2 egg whites until stiff with a pinch of salt and the rest 50 gr. sugar until they are firm and shiny. Incorporate them with a spatula to the previous cream, mixing from the bottom upwards. Whip the cream with vanilla sugar and add it to the cream, always incorporating it from the bottom to the top. Pour the cream on the base of dough previously put to cool, level and refrigerate for at least 4 ore. Take the cake tin out of the refrigerator, aiutandosi con una lama di coltello far slittare con attenzione il dolce sul piatto di portata. Lavare e asciugare la frutta. Before serving put the strawberries cut in half around the cake, then in the center raspberries and blueberries.
NB for fondant lovers in the cream we use dark chocolate 70%.
Ciao,,en,I am Elena and I am born in Bologna,,it, alla prossima! Patty
