The Best Cake of Berries “Bosco Nevoso”

The Best Cake of Berries "Bosco Nevoso"

I had promised that soon I would post the very good “Bosco Nevoso” cake.

The Best Cake of Berries "Bosco Nevoso"

Even though it is classified among the cheesecakes, Bosco Nevoso Cake is very close to a mousse, with a very delicate and creamy taste.

The Best Cake of Berries "Bosco Nevoso"

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"

The Best Cake of Berries “Bosco Nevoso”

Prep Time35 mins
Cook Time30 mins
Resting Time1 hr
Course: Dessert
Keyword: berries cake, delicious, italian dessert, sicilian cake
Servings: 6


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


Sable Dough

  • The crispness is due to the order in which the ingredients are
  • 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
    , mold the dough. Place on a parchment-lined baking sheet.
  • Bake at 180°C (356°F), until lightly golden brown.


  • 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
  • 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.


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