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Cake (s) more

ingredients

servings

8

Blackberry jam

200 grams

White chocolate

200 grams

Fresh cream

100 grams

Iodized salt

1 gram

Eggs

1 unit

Type 00 wheat flour

250 grams

Icing sugar

100 grams

Butter

125 grams

Desserts from Italy

Cake (s) more

Cake (s) more

vegetarian with gluten with eggs with lactose

ready in

13 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cake (s) more

A-more at first sight for this cake and every single slice you eat

Cake (s) more step 1

step 1

On a sloping ground, mix the soft piece of butter and the sugar until the mixture has a homogeneous consistency;

Cake (s) more step 2

step 2

Add eggs, flour, and salt and mix quickly. Do not knead too much otherwise flour gluten is developed and the pastry will be difficult to spread.

Cake (s) more step 3

step 3

With the dough form a ball and wrap it in the transparent film. Put it in the refrigerator for 12 hours

Cake (s) more step 4

step 4

(I know it is a long time, but it is necessary for the pastry to be easily worked with the rolling pin).

Cake (s) more step 5

step 5

Pull out the pastry from the fridge and lay it to a height of 3-4 mm. With the short pastry lined with a 18cm deeped cake with a low end.

Cake (s) more step 6

step 6

Fry the cake for 2/3 with the more jam. Bake it all at 175 ° C (static oven) for 35-40 minutes.

Cake (s) more step 7

step 7

When the cake is cold, devote yourself to the preparation of white chocolate Ganache.

Cake (s) more step 8

step 8

Heat the liquid cream and, shortly before reaching the boil, combine the chopped white chocolate and mix with a whip

Cake (s) more step 9

step 9

After a few moments you will get a smooth and shiny cream. You can remove the pot from the fire.

Cake (s) more step 10

step 10

Pour the ganache on the cold cake and put it in the fridge. Once the white chocolate Ganache has solidified you can decorate the cake as desired.

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