The Cake with Occelli® Butter

 

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The Cake with Occelli® Butter
COURSE: Sweets and Desserts PREPARATION TIME: DIFFICULTY: Medium difficulty

Ingredients

o cocoa shortcrust pastry:
o 1 yolk
o 170 g of cold Occelli® butter
o 85 g of icing sugar
o 250 g of flour
o 1 pinch of salt
o 1/2 teaspoon of vanilla extract
o 2 tablespoon of cocoa powder
o chocolate cream:
o 250 l of whole milk
o 65 g of sugar
o 25 g of flour
o 1 egg
o 50 g of dark chocolate 75%
o 200 ml of whipping cream, already sweetened
o light cream with saffron:
o 1 teaspoon of acacia honey
o 1 teaspoon of sugar
o 1 and half teaspoon of yolk
o 1/2 bag of saffron
o 200 ml of whipping cream, already sweetened
o 1 sheet of gelatin

Method


How to make the cocoa shortcrust pastry:
Put in the bowl of the mixer: flour, salt and Occelli® butter cut in small pieces. Mix until you have a mixture in crumbs; add sugar, yolk and vanilla. Mix well until you have only one dough. Put it on the table, lightly floured, add cocoa powder and knead. Wrap in clingfilm and put it into the fridge for about 30 minutes. Then, roll out and make a circle (I choose to make a circle with diameter of 20 cm) and some cookies for final decoration. Bake at 175° for 20/25 minutes (the cookies will be ready in a few minutes).
How to make the chocolate cream:
Put the egg in a saucepan, add sugar and whip lightly, add the milk and the flour, stirring constantly. Put on the heat, with low fire, stirring. When it begins to thicken, remove from the heat and add the chocolate in small pieces. Mix well to melt the chocolate. Let cool. When it will be well cold, add whipped cream stirring gently.
How to make the light cream with saffron:
Put the gelatin in cold water for about 10 minutes. Put in a saucepan the sugar, the yolk, the saffron and the honey, whip lightly. Add 100 ml of whipping cream, put on the fire continuing to stir. As soon as the cream begins to boil, remove from the heat and add the gelatin. Stir well to melt it. Let cool. When it will be well cold, add whipped cream stirring gently.
The last thing: assembly of the cake
Put on a dish the ring for cakes, put in the cocoa shortcrust circle, pour the chocolate cream and put in the freezer for about 30 minutes.
Then, pour the saffron cream. Put the cake in the freezer for a few hours (or one night).
Some hours before the dinner, remove the cake from the freezer, remove the ring and add the cookies. Keep the cake in the fridge until the moment to serve.


For this recipe the following have been used:

Burro Occelli®

BEPPINO OCCELLI AGRINATURA S.r.l.

Regione Scarrone, 2 - 12060 Farigliano (CN) - Italy - Tel: +39 0173 746411 - Fax: +39 0173 746495
ufficiostampa@occelli.it - P.IVA: IT02736140043 - CF 02736140043 - REA 231956 - Reg. Imp. 02736140043 di Cuneo - Cap.soc. € 500.000,00 I.V.