Creamy Frangipane filled with blackberries and white chocolate on a chocolate shortcrust

29 April 2012

Everyday we think about new cakes and desserts we’d love to eat, our pastry-fantasy exploded and we’ve been totally possessed by this…the greedy cannot do anything else! This cake is a delight to be enjoyed cold and, having confessed we don’t particularly love butter, we want to assure you … in this Frangipane*-ricotta cream you won’t miss anything: a delicious soft almond cream, the exquisite blackberry taste with white chocolate, and finally the crispy cocoa pastry…….

INGREDIENTS

For chocolate shortcrust

- 120 grams of fine-ground flour

- 150 grams of corn flour

- 80 grams of almond flour

- 120 grams of brown sugar

- 1 teaspoon of baking powder

- 1 pinch of salt

- 25 grams of cocoa

- 3 egg yolks

- 40 grams of butter

- 1 tablespoon or 2 of water

For Stuffing

- 300 grams of blackberries

- 140 grams of white chocolate

For the Frangipane Cream

- 250 grams of ricotta

- 100 grams of fresh cream

- 150 grams of almond flour

- 4 macaroons

- 120 grams of sugar

- 2 eggs

- 1 tablespoon of potato starch

DIRECTIONS

For Chocolate Shortcrust

- Put almonds in a blender with fine-ground flour (so that it absorbs the oil that almonds release) and chop them

- Put the chopped mix in a large bowl and add the corn flour, brown sugar, cocoa, baking powder and salt and mix well all the ingredients together with a whisk

- Add the melted butter and the yolks and mix well with your hands by rubbing your fingers together to create a crumbled dough. Add a little water to obtain a dough more moist though not uniform

- Wet and wring out a sheet of oven paper and put it into the cake mold

- Lay on the bottom the cocoa pastry into pieces with your hands making sure to cover all the holes and doing a gentle pressure. Also mould with dough a board of 2 cm

- Let it stand in refrigerator

For the Frangipane Cream

- In a bowl sift the ricotta, add the fresh cream and eggs and mix well with a whisk

- Put the almonds in a cutter with sugar and macaroons and finely chop them

- Pour the almond and macaroons powder into the bowl of ricotta and mix together well

- Combine sifted starch and mix everything very well

For the Mold filling

- At this point remove from the fridge the shortcrust on which distribute the blackberries and the chopped white chocolate

- Pour over the Frangipane cream covering all the blackberries and white chocolate (with the help of a spoon)

- Bake at 180 degrees for 40 minutes

 

ONCE COOLED DOWN STORE  IN REFRIGERATOR

 *NOTES: Frangipane Cream is a cream made with butter vigorously mixed with a whisk together with sugar and almond flour. We wanted to try this preparation using ricotta cheese instead of butter: SUPER!