DIGESTIVE CRUMB |
burro 82% m.g. |
FRUTTIDOR CILIEGIA |
IRCA CHEESECAKE |
panna 35% m.g. |
acqua |
uova |
BIANCANEVE PLUS |
SHORTCRUST PASTRY
Ingredients
DIGESTIVE CRUMB
1000g
unsalted butter 82% fat
250g
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
CHEESE CREAM
Ingredients
Preparation
Mix all the ingredients with a whisk until creamy and smooth.
Final composition
Use the dough sheeter to roll the dough into layers and use them to line some cake moulds, so that the edge of the tart is 3.5cm high.
Spread a 1cm layer of FRUTTIDOR CILIEGIA.
Slowly pour the cheese cream into a layer of about 2-2.5cm.
Bake in a deck oven at 200-210°C for about 35-40 minutes.
Let cool down completely, then sprinkle the top of the cake with BIANCANEVE PLUS.
