Panancotta or Panna Cotta, this Italian dessert based on cooked cream that has become a traditional dessert. This time, in Recipesgatis we wanted to give it a small twist and turn this individual classic into a cake, so that each consumer cuts the desired portion and enjoying it from beginning to end. We have given a Christmas touch to the Panna Cotta cake by putting some nougat pieces in its base, but if you do not have or do not like, you can do without it and simply prepare the cake as is. We believe that you will like it in all ways. The elaboration of the Panna Cotta is very easy, this time it has a base of mass mass that you can replace with broken mass or breeze mass bought, but it is worth making your own dough in House since you will win in flavor and you will have a dessert of Panna Cotta cake of 10.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make Panna Cotta cake: |
| For the base :: 225 grams of flour 75 grams of sugar 50 grams of ground almond 125 grams of cold butter without salt 1 egg l | For the filling :: 4 leaves of neutral jelly 600 grams of cream to mount 50 grams of sugar (¼ cup) 100 grams of nougat of jijona |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Panna Cotta cake:
1. First, we are going to prepare the Sablé dough base of the Panna Cotta cake. To do this, we put in a bowl the flour, the sugar, the ground almond and the cold butter cut into pieces. We knead with our hands, undo butter along with the rest of the ingredients until it has a sawdust texture.
2. We slightly beat the egg and add it. We continue mixing all the ingredients with our hands to integrate them.
3. With the Sablé dough we form a ball, wrap it on film paper and reserve it in the fridge for at least 30 minutes.
4. After this time, we slightly flour a work surface and stretch the dough of the Panna Cotta cake with the help of a roller. We grease a preferably removable round mold of about 24 cm in diameter. We put the extended dough in it and cut out the leftover edges.
5. We attach the dough well on the wall walls and click the bottom with a fork. We put over the dough baking paper and fill it with dry legumes to make weight and that the dough does not rise when baking.
6. We stretch the rest of the dough and with a star-shaped cutter, we cut some cookies with this shape to decorate the Panna Cotta cake. We make a star by diner.
7. Bake the base of the cake and baked cookies preheated at 180 ºC with heat up and down. The cookies will be nothing more that are slightly golden, about 7 minutes, and the base of the cake over 15 minutes, at which time we will remove the legumes and the baking paper carefully and let it brown 5 more minutes. We let everything cool in a rack.
8. And now we go with the Panna Cotta filling. We put the gelatin leaves for soaking for about 5 minutes.
9. In a saucepan we put the cream and sugar on the fire until the cream and sugar heat up well. Better if we remove from time to time to verify that the sugar is dissolved. We remove the cream from the fire.
10. We drain the gelatin leaves well and we are incorporated one to one to the hot cream while stirring well so that the gelatin leaf is integrated, and we do the same with the remaining ones.
11. Troce in very small cubes the nougat and deposit them at the bottom of the Panna Cotta cake.
12. We brush the cookie stars with a layer of Panna Cotta and the rest we pour it into the cake. Another day you can also try this recipe for vanilla stars for Christmas if you like this type of cookies.
13. We let a minimum of four hours in the fridge, although it is always better to make this type of cakes overnight. At the time of serving, decorating with the cookies and sprinkling with a little icing sugar if desired.
14. When serving, accompany each portion of the Panna Cotta cake with a cookie star. I hope you liked the recipe, it is a cake to surprise. If you are looking for more recipes like this, I invite you to visit my blog target = _blank rel = nofollow class = outboundcakes for you.
