Negroni Snow Cap Cake
Something for lovers of complex desserts. This is not just a citrus cake with snow, it is the popular Negroni drink in the form of a dessert. The body of shortcrust pastry hides a creamy filling that skillfully combines oranges, lemons, Campari and vermouth.
Ingredients · Servings For 8–10 people
- 320 g shortcrust pastry
- 4 pcs orange
- 4 pieces lemon
- 1 tsp coriander seeds
- 1 tbsp juniper
- 50 g starch
- 150 g caster sugar
- 3 egg yolks
- 75g butter
- 4 tbsp alcohol
- 2 tbsp vermouth
- 3 egg whites
- 175 g caster sugar
Method · 2 h 5 min
- Peel the peel from two oranges (only the top layer without the white part) and squeeze the juice from all of them, you should get 160 ml. Peel the peel from one lemon in the same way as for the oranges and squeeze all the lemons to get 100 ml of lemon juice. Pour the juice from both citruses into a saucepan, add both types of peel, coriander seeds, juniper berries and 150 ml of water. Bring to the boil, then remove from the heat, cover and leave to infuse.
- Unroll the shortcrust pastry and line the bottom and sides of a round cake tin with a diameter of 20 cm and a depth of 4 cm (a tin with a removable bottom is ideal). Leave about 2 cm of the pastry overhanging the edges, cut off the rest. Refrigerate for 45 minutes and turn on the oven to 200°C (fan 180°C).
- Prick the bottom of the tin with a fork, line with baking paper and weigh down (e.g. with dried beans). Bake for 15 minutes, then remove the paper and weight, return to the oven and bake for another 10–15 minutes until golden brown.
- Remove the cake from the oven and use a small serrated knife to trim off any excess dough. Let the finished cake cool completely.
- Prepare the cream. Strain the citrus juice through a sieve into a saucepan and heat. Mix the cornstarch with 4 tablespoons of cold water to a smooth paste. Increase the heat and quickly whisk the starch paste into the citrus juice. Then reduce the heat again, whisk with a whisk and cook for 2–3 minutes until the mixture thickens. Remove from the heat, let cool for a while and add 150g of caster sugar, egg yolks, butter, Campari and vermouth and whisk together. Pour over the base and refrigerate for 1 hour.
- When the filling is set, prepare the frosting. Place the egg whites and sugar in a stainless steel or glass bowl. Place the bowl over a pot of gently simmering water so that it is just below the surface but not touching the surface. Heat and beat the egg whites with a whisk for 5 minutes until they start to thicken. Remove the bowl from the pot and beat the frosting with an electric mixer until stiff. Spread the frosting on the cake and sear with a pastry gun or grill for a few minutes and serve.