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The Best Cake of Berries – Bosco Nevoso

the best cake of berries-Bosco-Nevoso

AMBROSIAL!!!

I promised to post the very good “Bosco Nevoso” cake soon.

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

Bosco Nevoso

A base of Sable` Breton and a heart of cream with berries and mascarpone make this cake a perfect dessert for every momentous occasion.

The best cake of berries – Bosco Nevoso
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 30 mins Rest Time: 1 hr Total Time: 2 hrs
Servings 10
Best Season Suitable throughout the year
Description

Bosco Nevoso Cake is very close to a mousse, with a delicate and creamy taste.

Ingredients
    Berries Cream
  • 17.6 ounces Berries (frozen)
  • 1 cup whipping cream
  • 1 glass fresh orange juice
  • 10.6 ounces mascarpone cheese
  • 8.8 ounces cream cheese
  • 1/2 + 2/3 cup sugar
  • 2 envelops powdered gelatin
  • Sable Dough
  • 1/2 cup butter
  • ~ 2 cups flour 00
  • 3.5 ounces sugar
  • 1 egg
  • a pinch of salt
  • lemon zest
Instructions
    Sable Dough
  1. The crispness is due to the order in which the ingredients are mixed.
    • Butter and flour are mixed 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 knead.
    • Add the previously broken egg to a bowl and beat until the whites and yolk become one.
    • Knead the dough for a few minutes, and create a ball when it reaches a nice consistency.
    • Put the ball in plastic wrap and 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 steel cutter, mold the dough. Place on a parchment-lined baking sheet.
    • Bake at 180°C (356°F) until lightly golden brown.
  2. Assembling
    • After washing the berries, put them in a saucepan with 1/2 cup (95 g) of sugar and let them cook until they release their juice, stirring occasionally.
    • Use a hand blender until you get a smooth cream.
    • Filter it to remove all seeds.
    • Let’s divide it into two parts, one for the cream and the other to garnish the cake.
    • Beat the cream until it's fluffy, then gradually mix  Mascarpone cheese, cream cheese, and sugar while still beating until everything is well combined. Keep beating until you achieve the desired consistency.
    • 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 a ring cutter, place it into a flat pan and freeze for 2-4 hrs.
    • Place the frozen cream on the Sable Breton base.
    • Glaze the cake and put the remaining berry juice in the fridge.
    • Before serving, sprinkle the top with grated white chocolate.
Keywords: Bosco nevoso