Today’s dessert is the Susanna Cake — a particular tart which, in addition to the filling made with a mixture of ricotta, sugar and egg yolks, also has a luscious ganache of cream and chocolate… it certainly can’t be called diet food, but it’s so good that a thin slice is enough to send you to heaven, eh eh!!!
I used dark chocolate — my favorite — but if you prefer you can make the ganache with milk chocolate or gianduia…
The origin of the Susanna cake is not clear; in fact it is rather mysterious… For now it is a dessert that finds its place in Emilia-Romagna and specifically the Susanna cake is a typical dessert of the city of Parma, and it seems the name is linked to the presence in the city of a pastry chef who bore that name… but unfortunately I couldn’t find any other information!!!
The Susanna cake is therefore made up of a shortcrust pastry shell well filled, simple to prepare even in our kitchens, an excellent after-dinner dessert but also suitable for an energetic breakfast!
SUSANNA CAKE
The kitchen of ASI
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 35 Minutes
- Portions: 8-9 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE Susanna TART Cake
- 1 2/3 cups Flour
- 7 tbsp Butter (about 3.5 oz (100 g))
- 1 egg
- 4 3/4 tbsp Sugar (about 2.1 oz (60 g))
- 1 tsp baking powder
- 1 bean vanilla
- 2 cups mixed ricotta
- 4 egg yolks
- 3/4 cup Sugar (about 5.3 oz (150 g))
- 1 bean vanilla
- 2 tbsp melted butter (about 1.1 oz (30 g))
- 1 tbsp Flour (level)
- 5.3 oz dark chocolate
- 2/3 cup heavy cream (150 ml (5 fl oz))
- to taste Butter (a small knob (about 1 tsp))
Tools RECIPE Susanna Cake
#AD
- Bowl
- Small pan
Preparation RECIPE TYPICAL OF PARMA CALLED Susanna
FOR THE SHORTCRUST PASTRY
For the shortcrust, quickly mix all the indicated ingredients including the seeds from half the vanilla bean, forming a dough that should rest in the refrigerator for about 40–50 minutes.
After resting, roll out the shortcrust pastry, line the pan trimming the edges and put it back in the refrigerator.
FOR THE FILLING
For the filling, sift the mixed ricotta and combine it with half of the sugar, mixing the mixture well.
Whip the egg yolks with the remaining sugar separately, then combine the two mixtures, mixing thoroughly.
Flavor with the seeds from the vanilla bean and with the butter melted and cooled.
BAKING THE SUSANNA CAKE Pour the freshly made filling into the cold shortcrust shell then bake in a preheated oven at 338°F for about 40 minutes, or according to your oven’s characteristics.
Remove the TRADITIONAL CAKE FROM PARMA CALLED Susanna and let it cool to room temperature while you prepare the ganache. In a small saucepan heat the cream, and when it reaches a boil turn off the heat and pour over the chopped chocolate and the knob of butter.
As soon as the chocolate-and-cream ganache has slightly cooled, pour it over the Susanna cake and let everything cool well.
Enjoy the Susanna Cake..
Annalisa
Tips and notes
I also suggest these very indulgent recipes… KNAM’S MOCACCINA CAKE
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