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