Piacentina Ring Cake (buslan) with passito cream, we are talking about a cake that is part of the traditional agri-food products (PAT) of Piacenza. Its origins are rural, housewives in the countryside, who lacked a baking dish, used to prepare it with the lids of copper or aluminum pots, placing an upside-down bowl in the middle to obtain the classic ring shape, today everything is easier, fortunately.
The ring cake recipe (Buslan) is really easy to make; it is prepared with all-purpose flour, butter, eggs, sweet white wine or milk, all ingredients that are found in our pantries. A perfect dessert for breakfast or a snack, but also excellent for dipping in wine at the end of a meal, as was done in the past. In my recipe, I paired a delicate cream with mascarpone and passito wine, delicious and fragrant, but it is also served with zabaione
Here you will find other Piacenza recipes:
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 827.64 (Kcal)
- Carbohydrates 101.10 (g) of which sugars 50.95 (g)
- Proteins 15.16 (g)
- Fat 39.80 (g) of which saturated 22.04 (g)of which unsaturated 11.79 (g)
- Fibers 1.49 (g)
- Sodium 40.38 (mg)
Indicative values for a portion of 252 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 for Piacentina Ring Cake (buslan) with passito cream
- 5.3 oz sugar
- 3 egg yolks
- 1/2 packet baking powder
- 5 oz sweet white wine (passito or malvasia)
- 1 lemon (grated zest)
- 1.1 oz sugar sprinkles
- 3.5 oz butter
- 14.1 oz all-purpose flour
- 5.3 oz sweet white wine (passito or malvasia)
- 7 oz mascarpone
- 3.5 oz sugar
- 2 egg yolks
- 1.1 oz water
Tools
- Electric Whisks Moulinex HM450 PrepMix, Electric Beater, 450 W Power, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Kneading Hooks, Comfortable Use, White and Gray
- Bundt Cake Pan Pentole Agnelli COFA43724 Ring Cake Pan, Non-Stick Aluminum, 9.5 inches
Steps for Piacentina Ring Cake (buslan) with passito cream
On a work surface, make a well in the sifted flour with the baking powder. Of course, you can also use a mixer if you have one. Add the butter in pieces, sugar, egg yolks, grated lemon zest and a pinch of salt. Start working the ingredients and gradually add the passito.
The dough should be smooth, firm, and homogeneous. Transfer the dough into a greased and floured bundt cake pan. Brush the surface with some milk and sprinkle with granulated sugar and sugar sprinkles. Bake for 35 minutes at 340°F
In a bowl, beat the egg yolks with the sugar using an electric whisk. In another bowl, pour the mascarpone and soften it with a spoon.
In a saucepan, pour the water and sugar, put the saucepan on low heat, stirring the contents occasionally with a spoon, the syrup will be ready in a few minutes. With a kitchen thermometer, check the temperature, which should be 250°F. Once the syrup is ready, pour it over the yolks while continuing to whisk at maximum speed for 5/6 minutes, until the bowl is cold and the yolks are perfectly whipped into a light and firm mixture, thus pasteurizing the eggs. Gradually add the white wine to the egg and sugar mixture, always mixing, combining well
At this point, add the softened mascarpone, a little at a time, mixing it with the rest of the ingredients with a spoon. Cover the obtained cream with plastic wrap in contact, and let it rest in the refrigerator until ready to serve. Serve a slice of buslàn with a spoonful of cream
Tips, notes, variations for the Piacentina Ring Cake (buslan) with passito cream
Instead of wine, you can use milk in the same quantity. It keeps for several days in an airtight container. The wine used is a Piacentino passito, but you can also use a sweet malvasia, perfect also for accompanying it
