The SUSANNA CAKE is the most classic and typical dessert of the city of Parma; its origins seem shrouded in mystery, but the woman to whom it is dedicated must certainly have been special and much loved, judging by how delicious the cake is. The dessert is very easy to make: it is, in fact, nothing more than a shortcrust tart filled with ricotta cream and decorated with a dark chocolate ganache.
A dessert so simple, yet exceptionally tasty that it will make you fall in love at first bite. All the ingredients seem to be in perfect harmony: three different textures (crumbly shortcrust pastry, very soft ricotta cream and a chocolate ganache that melts in your mouth) and flavors that complete each other, from the sweetness of the ricotta to the intense, slightly bitter aroma of the chocolate. The cake, therefore, seems truly worthy of one of the most illustrious culinary cities in the world.
Go ahead and enjoy the famous cold cuts and the spectacular first courses, but remember to save some room for dessert!
SEE MORE DELICIOUS RICOTTA DESSERTS:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 384.36 (Kcal)
- Carbohydrates 39.62 (g) of which sugars 22.21 (g)
- Proteins 8.97 (g)
- Fat 21.97 (g) of which saturated 11.54 (g)of which unsaturated 6.65 (g)
- Fibers 1.90 (g)
- Sodium 82.41 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 6 tbsp butter
- 1/2 cup granulated sugar
- Half teaspoon baking powder
- 1 egg (medium at room temperature)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups whole-milk ricotta (well drained)
- 1/2 cup granulated sugar
- 2 tbsp potato starch
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3.5 fl oz heavy cream
- 3.5 oz dark chocolate
- 2 tsp honey
- 2 tsp butter
Tools
- 2 Bowls
- 1 Springform pan
- 1 Saucepan
- 1 Whisk
- 1 Sieve
- 1 Small bowl
Steps
The preparation of the SUSANNA CAKE is really very easy.
In a bowl or in the mixer bowl place the sifted flour and baking powder, the sugar and the salt. Mix the dry ingredients, make a well in the center and add the cold butter in pieces. Work everything with your fingertips until you get crumbs.
Add the whole egg, the yolk and the vanilla extract. Combine everything quickly, form a dough, wrap it in plastic wrap and
Transfer the shortcrust pastry to the fridge for 1 hour.
In a bowl place the sifted (well drained) ricotta, the sugar, the egg yolks and the vanilla extract. With a whisk mix the ingredients and add the sifted potato starch. Continue mixing until you obtain a smooth cream.
After the resting time, take the shortcrust pastry out of the fridge. Lightly flour the work surface and roll it out to a thickness of about 1/8 inch.
Butter the base and the sides of an 8-inch springform pan and line it with the pastry. Even out the sides so they have the same height, prick the base with the tines of a fork and pour in the cream.
Be careful: you must stay at least about 3/8 inch below the top surface, otherwise during baking the cream will rise and there will be no space left for the ganache. So you may not need all of the cream.
Bake the SUSANNA CAKE in a preheated, conventional oven at 338°F and bake for 45 minutes. Once the surface feels firm, remove it from the oven and let it cool completely. Then carefully remove it from the pan and transfer it to a serving plate.
Place the chopped chocolate in a bowl. In a saucepan heat the cream with the butter and the honey without boiling. Pour everything over the chocolate and stir until you obtain a smooth and shiny cream.
Let it cool slightly and pour it over the cold cake. Spread it evenly and transfer the cake to the fridge to set for a couple of hours before serving.
STORAGE
You can keep the SUSANNA CAKE at room temperature for 2 or 3 days. If you prepare it in summer, it is recommended to store it well covered in the fridge for up to 4 days.
