The Best Cake of Berries – Bosco Nevoso

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”

Anna Maria

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Additional Time 1 hour hr

Total Time 2 hours hrs

Course Cakes and Pies

Cuisine Italian

Calories

Ingredients

  

1x2x3x

Berries Cream

• 500 g berries frozen or fresh 17.6oz
• 200 ml whipping cream 1 cup
• 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
• 2 powdered gelatin bags

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 whites and yolk becomes one.
• Knead the dough for a few minutes and when it reaches nice consistency, create a ball.
• Put the ball in plastic wrap and let it sit in the 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 SteelCutter, 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 getting 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 for5 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 it in the fridge.
• Before serving, sprinkle the top with grated white chocolate.

Notes

ENJOY!

Keyword berries cake, delicious, italian dessert, sicilian cake

Tried this recipe?Let us know how it was!