The SUSANNA CAKE is the most classic and typical dessert of the city of Parma; its origins seem wrapped in mystery, but the woman it is dedicated to must certainly have been special and much loved, given how delicious the cake is. The dessert is very easy to prepare: it is, in fact, just a tart filled with ricotta cream and topped with a dark chocolate ganache.
A dessert so simple, yet with an exceptional flavor that will make you fall in love at the first bite. All the ingredients seem to be perfectly in harmony: three different textures (crumbly shortcrust pastry, very soft ricotta cream and a chocolate ganache that melts in the mouth) and complementary flavors, from the sweetness of the ricotta to the intense, slightly bitter aroma of the chocolate. The cake therefore seems worthy of one of the most renowned culinary cities in the world.
Go ahead and enjoy the famous cold cuts and spectacular first courses, but remember to save a little room for dessert!
SEE OTHER DELICIOUS RICOTTA DESSERTS:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 45 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 00 flour (or all-purpose flour)
- 5 1/2 tbsp butter
- 1/2 cup 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
- 1/2 cup sugar
- 3 1/2 tbsp potato starch
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream
- 3 1/2 oz dark chocolate
- 1 1/2 tsp honey
- 2 tsp butter
Tools
- 2 Bowls
- 1 Pan
- 1 Saucepan
- 1 Hand whisk
- 1 Sieve
- 1 Small bowl
Steps
Preparing the SUSANNA CAKE is really very easy.
In a bowl or in the bowl of a stand mixer 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 cut into pieces. Work everything with your fingertips until you obtain coarse crumbs.
Add the whole egg, the egg yolk and the vanilla extract. Quickly combine everything, form a dough ball and wrap it in plastic wrap.
Transfer the shortcrust pastry to the refrigerator for 1 hour.
In a bowl place the sieved ricotta (make sure it is well drained), the sugar, the yolks and the vanilla extract. With a hand whisk mix the ingredients and add the sifted potato starch. Continue mixing until you obtain a smooth cream.
After the resting time, take the pastry out of the fridge. Lightly flour the work surface and roll it out to a thickness of about 1/8–3/16 inch (3–4 mm).
Butter the base and the sides of an 8-inch springform pan and line it with the pastry. Trim the sides so they are the same height, prick the base with the tines of a fork and pour in the cream.
Make sure you leave at least 3/8 inch (1 cm) below the rim; otherwise during baking the cream will puff up and there will be no room left for the ganache. So you may not need to use all the cream.
Bake the SUSANNA CAKE in a preheated conventional oven at 338°F and bake it for 45 minutes. Once the surface is set, 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 letting it boil. Pour the mixture over the chocolate and stir until you obtain a smooth and glossy cream.
Let it cool slightly and pour it over the cold cake. Spread it evenly and transfer it to the refrigerator to set for a couple of hours before serving.
STORAGE
You can keep the SUSANNA CAKE at room temperature for 2 to 3 days. If you prepare it in summer, it is recommended to store it well covered in the refrigerator for up to 4 days.
