Black grape and elderberry cake
Credits
Content Creator: Angela Berton
Blog: IMangy, cucina delle stagioni
Contacts: Instagram – Facebook – Pinterest
Instructions
STEP 1
Mix the soft butter with sugar for 5-6 min. until you get a creamy and white dough.
STEP 2
Add the eggs one at a time, adding the next one only after the previous one has been well mixed in.
STEP 3
Add the ricotta and stir for a few minutes, then slowly add the elderberry syrup. (If possible, use a thick syrup made in Südtirol).
STEP 4
After mixing the dough, add the soft wheat flour type 0 (this flour is suitable for confectionery and has a smooth texture therefore it doesn’t need to be sifted). Sift and add the yeast and the salt, then mix.
STEP 5
Grease the pan with the butter, cover the bottom with baking paper and place the grapes on it, then pour in the dough. Bake in a static oven at 175° for 50 minutes.
STEP 6
After cooking, take the cake out of the oven and let it cool for ten minutes. Use a knife to remove the cake from the baking pan and turn it upside down on a cake stand. Remove the baking pan and let the cake cool down.
STEP 7
Meanwhile, prepare the cream by whipping the fresh cream with the icing sugar. Add the cream cheese and mix for a few seconds. Decorate the cake with the grapes.
Ingredients
(round cake, 22 cm baking pan)
- Eggs 4
- Sugar 220 g
- Butter morbido 120 g
- Ricotta 125 g
- yeast 16 g
- Soft wheat flour type 0 – Confectionery 345 g
- Elderberry syrup 60 g
- black grape 200 g
- Salt (una presa)
Ingredients for creme
- Cream cheese (like Philadelphia o robiola) 200 g
- fresh cream 100 ml
- icing sugar 2 spoons
Ingredients for cake decorating/h3>
- Grapes 10-15
Black grape and elderberry cake
Ingredients for the cake dough
- Eggs 4
- Sugar 220 g
- Butter morbido 120 g
- Ricotta 125 g
- yeast 16 g
- Soft wheat flour type 0 – Confectionery 345 g
- Elderberry syrup 60 g
- black grape 200 g
- Salt (una presa)
Ingredients for creme
- Cream cheese (like Philadelphia o robiola) 200 g
- fresh cream 100 ml
- icing sugar 2 spoons
Ingredients for cake decorating/h3>
- Grapes 10-15
Credits
Content Creator: Angela Berton
Blog: IMangy, cucina delle stagioni
Contacts: Instagram – Facebook – Pinterest
Instructions
STEP 1
Mix the soft butter with sugar for 5-6 min. until you get a creamy and white dough.
STEP 2
Add the eggs one at a time, adding the next one only after the previous one has been well mixed in.
STEP 3
Add the ricotta and stir for a few minutes, then slowly add the elderberry syrup. (If possible, use a thick syrup made in Südtirol).
STEP 4
After mixing the dough, add the soft wheat flour type 0 (this flour is suitable for confectionery and has a smooth texture therefore it doesn’t need to be sifted). Sift and add the yeast and the salt, then mix.
STEP 5
Grease the pan with the butter, cover the bottom with baking paper and place the grapes on it, then pour in the dough. Bake in a static oven at 175° for 50 minutes.
STEP 6
After cooking, take the cake out of the oven and let it cool for ten minutes. Use a knife to remove the cake from the baking pan and turn it upside down on a cake stand. Remove the baking pan and let the cake cool down.
STEP 7
Meanwhile, prepare the cream by whipping the fresh cream with the icing sugar. Add the cream cheese and mix for a few seconds. Decorate the cake with the grapes.
