The Susanna Cake is one of my favorite desserts, because I love the contrast between the crunchiness of the shortcrust pastry and the creaminess of the filling.
It’s a simple recipe, but with an irresistible taste.
Every time I make it, I ensure to use cold butter for a crumbly and delicate pastry. The cream must be smooth and without lumps, and the dark chocolate should be melted slowly for a glossy and even coating.
Why Do I Love Susanna Cake?
Because it’s the perfect combination of flavors! The sweetness of the ricotta cream perfectly balances the intensity of the dark chocolate, giving a unique sensation with every bite. It’s perfect as a dessert for a special dinner, or as an evening treat accompanied by coffee.
The first time I saw this cake, I immediately thought I would try to make it myself, and indeed here is my little recipe!
I am happy to have made this tart that celebrates the tradition of Parma because having lived there, a piece of my heart remains there. 😊
If you’ve never tried it, it’s time to get to work: I guarantee it will be love at first bite! 😄🍰
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups flour
- 7 oz butter
- 2 eggs
- 7/16 cup sugar
- lemon zest
- 1 lb ricotta
- 7/16 cup sugar
- 4 egg yolks
- 1/4 cup potato starch
- 1 teaspoon vanilla
- 5 oz dark chocolate
- 2/3 cup heavy cream
- 3/4 oz butter
- 1 teaspoon acacia honey
Tools
- Removable bottom cake pan
- Stainless steel pots
- cutting board
- dark chocolate
Steps
Here’s the procedure:
To prepare the Susanna Cake, start with the shortcrust pastry: in a bowl, mix the softened butter
with the lemon zest and sugar
Add the flour and knead quickly. Wrap the shortcrust pastry in a sheet of plastic wrap and keep it in the fridge for an hour.
In the meantime, prepare the ricotta cream. Combine the ricotta with sugar and egg yolks in a bowl and mix well. Add the potato starch and vanilla.
Roll out the shortcrust pastry and place it inside a greased and floured cake pan. Poke it with a fork to prevent it from rising during baking.
Add the ricotta cream and bake in a ventilated oven at 356°F for about 45 minutes. Once cooked, let it cool completely.
Prepare the glaze for the Susanna Cake: in a small pot, add the cream with butter and honey and heat.
Chop the dark chocolate.
Add the hot cream and melt the chocolate by stirring with a whisk or spatula until you get a smooth and shiny glaze. Pour over the cooled Susanna Cake and level well.
Before serving, keep in the fridge for at least an hour so that the glaze sets.
Enjoy your meal! 😄
