AMBROSIAL!!!!!
I had promised that soon I would post the very good “Bosco Nevoso” cake.
Even though it is classified among the cheesecakes, Bosco Nevoso Cake is very close to a mousse, with a very delicate and creamy taste.
A base of Sable` Breton and a heart of cream with berries and mascarpone make this cake a perfect dessert for every important occasion.
The Best Cake of Berries “Bosco Nevoso”
Servings: 6
Ingredients
Berries Cream
- 500 g berries (frozen or fresh) 17.6 oz
- 200 ml whipping cream 1 cup
- 2 powdered gelatin bags
- 1 glass of fresh orange juice
- 300 g mascarpone cheese 10.6 oz
- 250 g cream cheese 8.8 oz
- 250 g sugar 1 cup ( ½ + ⅔)
Sable Dough
- 135 g butter ½ cup
- 225 g flour 00
- 90 g sugar 3.5 oz
- 1 egg
- 1 pinch of salt
- grated orange peel
Instructions
Sable Dough
- The crispness is due to the order in which the ingredients are
mixed. - Butter and flour are mixed together before joining the eggs.
- Add softened butter, salt, and orange zest to the flour and mix.
- Once you have this crumbled dough add all the powdered sugar and
start to knead. - Add the egg, previously broken in a bowl and beat until the white
and yolk becomes one. - Knead the dough for a few minutes and when it reaches nice
consistency, create a ball. - Put the ball in in plastic wrap and let it sit in refrigerator for
at least 1hr. - Preheat the oven to 180°C (356°F).
- Remove the dough from the refrigerator and roll it out on a
lightly floured surface to a thickness of 1/4". - Using a 10-Inch Round Stainless Steel
Cutter, mold the dough. Place on a parchment-lined baking sheet. - Bake at 180°C (356°F), until lightly golden brown.
Assembling
- After washing the berries, put them in a saucepan with 95g of
sugar, and let them cook until they release their juice and stir from time to
time. - Use a Hand Blender until get a smooth cream.
- Filter it in order to remove all seeds.
- Let's divide it into two parts, one part for the cream and the
other to garnish the cake. - Whip the cream and incorporate little by little the Mascarpone
cheese, cream cheese, and the sugar, continue whipping. - After all is incorporated put homogenized and filtered berries
cream juice and mix very well to make a soft cream. - Sprinkle gelatin over cold fresh orange juice and let stand for
5 minutes, dissolve in a pan at low flame. - Put into the soft cream and stir until it is incorporated.
- Shape into ring cutter and place it into a flat pan and freeze
for 2-4 hrs. - Place the frozen cream on the Sable` Breton base.
- With the remaining berry juice, glaze the cake and put in the fridge.
- Before serving, sprinkle the top with grated white chocolate.
Notes
ENJOY!❤️
Did you make a recipe?
I can’t wait to see your wonderful creations!
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