Naples - Vienna round trip cake (Stefano Laghi)

Naples - Vienna round trip cake (Stefano Laghi)

Rosaria Dodi

 

Time of realization: 3 hours + cooling times
Degree of difficulty (1 to 5): 1
Die from 24 cm

• Shortbread
• Neapolitan pasta dish with wheat
• Sacher cake
• Pdz decorations

Ingredients

for the shortcrust pastry:
260 g Petra 5 flour (weak)
170 g butter
110 g caster sugar
30 g eggs
2 g baking powder
½ vanilla pod

for the Neapolitan wheat pastiera:
250 g buffalo ricotta
200 g caster sugar
125 g cooked wheat smoothie
125 g whole cooked wheat
50 g candied orange cubes and smoothies
150 g eggs
1 g salt
3 g grated orange peel
½ vanilla pod
1 g cinnamon
1 g orange blossom water

for the Sacher cake:
200 g soft butter
100 g powdered sugar
150 g yolks
250 g Petra 5 flour (weak)
117 g 55% dark chocolate
17 g extra virgin olive oil
12 g baking powder
100 g caster sugar
217 g egg white

for finishing:
to taste neutral gelatin
to taste powdered sugar
decorations to taste

Method

For the pastry:
Work the butter and sugar, add the eggs and vanilla seeds and finally the sifted flour and yeast. Knead quickly, wrap the pastry in plastic wrap and put in the fridge (I made it the day before). There will be some left over.

For the Neapolitan pastiera:
Cook the wheat in boiling water, soaked 24 hours before in cold water. Drain it and let it cool. (I used precooked wheat and followed the directions on the package, which is cooking with milk and a little butter). Work the ricotta with the sugar in a planetary mixer with a whisk, add the wheat. Add all the aromas to the eggs, then pour them little by little into the mixer, finally incorporate the candied fruit and salt. Arrange a well-greased steel ring on the silicone mat, smaller than the final cake (I 20 cm). Pour the mixture to a height of 2 cm and bake in the oven at 180 ° C for about half an hour. Allow to cool before removing the rings.

For the Sacher cake:
Whip the butter with the sugar, add the egg yolks one at a time and then, slowly, the melted chocolate mixed with the oil. With a hand spatula, lighten the mixture with a little egg white whipped with granulated sugar.

Add the sifted flour with the baking powder and finally lighten with the other part of the whipped egg white.

Mounting:

Grease the pan with butter and dust the pan with flour, cross the strips of shortcrust pastry on the bottom, forming rhombuses and going up to the edges. Using a pastry bag, distribute a layer (about 2 cm high) of sacher dough on the bottom of the mold over the lozenges of shortcrust pastry.

Overlap a disc of cooked pastiera, cover with another layer of sacher dough and cook everything at 170 ° C for about 45/50 minutes (do the toothpick test).
Once cooled, remove from the mold, polish the center with gelatin and dust only the edge with icing sugar.

Decorate as desired.